Recipe by Amy Beh
210g plain flour
1 tsp milk powder
30g icing sugar
1/2 egg yolk
130g cold butter, cubed
120g castor sugar
250ml hot water
1¾ tbsp milk powder
1/8 tsp salt
1 tsp vinegar
1/2 tsp vanilla essence
Beat butter, icing sugar and egg yolk until creamy. Sift in flour and milk powder to mix into a pliable dough. Cover with a piece of tea towel and leave aside for 20–30 minutes.
Roll out pastry in between two sheets of plastic. Stamp out 9–10cm circles of pastry with a pastry cutter. Line egg tart patty tins with pastry circles.
Trim off excess pastry dough and prick the base with a fork. Bake in a preheated oven at 160°C for 10–12 minutes. Remove and cool slightly.
To prepare filling, dissolve sugar in hot water and stir in milk powder and salt. Leave aside to cool, then add vanilla essence. Break eggs into a clean bowl. Stir lightly with a fork, but do not beat.
Pour the cooled milk mixture into the eggs. Stir to mix, then strain into a measuring cup. Leave aside.
Pour custard mixture till almost full into pre-baked pastry cases and bake at 180°C for about 15–20 minutes or until filling is set.