Egg tart cake flour pastry version

Adapted from:

http://themissinglokness.com/2012/03/12/egg-tarts/

Another take of the egg tart recipe, custard taste the same but pastry is lighter as it is made with all cake flour. Will be good if you need to use up cake flour

My version:

–    I used 15 tart tins

Ingredients:

Egg Custard:

–   2 large eggs (room temperature)

–   45g sugar

–   40g evaporated milk

–   145ml water

Pastry Crust:

–   230g cake flour (sifted)

–   140g butter (room temperature)

–   40g powdered sugar

–   20g evaporated milk

–  1 large egg yolk (room temperature)

Directions:

1. For the pastry crust, in a large mixing bowl with an electronic mixer, beat the butter and powdered sugar until light and fluffy. Add ½ egg yolk and mix together. Add the evaporated milk and beat well. Slowly add the flour. Mix until the dough starts to come together. Form the dough into a round disk with hands. Wrap it in plastic and chill for 30 minutes.
2. Preheat the oven to 200C
3. Meanwhile, for the egg custard, in a small saucepan over high heat, bring the water to a boil. Turn the heat down to medium, add the sugar and cook until the sugar has dissolved. Remove from heat and let it cool completely.
4. Back to the crust, divide the dough into 15portions. My pastry weighs 450g I weigh 25-30g for each tart tin. Roll each portion into a round ball. Flatten each ball into flat disks with hands. Place a flat disk into a tart tin and mold the dough into a tart shape. The dough should be about a ¼-inch below the top of the tart tin edge. Poke at few holes at the bottom of the tart with a fork. Chill in the fridge for 15 minutes.
5. In a medium bowl, beat 2 eggs with a hand whisk. Add evaporated milk and beat until combined. Stir in the syrup. Strain the mixture and remove bubbles with a spoon.
6. Line the prepared tart tins on a baking sheet. Fill the tarts 80% full with the egg mixture. Bake for 18 – 22 minutes until the egg custard is puffed up a little, and the crust is golden brown. Remove from oven and cool for 5 – 10 minutes. Tap the tart tin bottom lightly on the table. Turn the tart tin over and remove the egg tarts carefully. Serve immediately for best taste.