|Butter 46 g||Sugar 20 g|
|Icing Sugar 24 g||Hot Water 50 g|
|Egg 15 g||Milk 50 g|
|Cake Flour 74 g||Eggs 1 pc|
1) Use the kitchen machine to blend the butter and icing sugar. Add in egg and flour and place in refrigerator.
2) Dissolve sugar in hot water and let it cool. Mix in egg and milk.
3) Sift custard mixture to get rid of foam and pour into mold. Bake at 230℃ for 15 minutes.
Avoid over-mixing the crust dough. The briefly mixed dough, which contains bits of butter and flour, makes the egg tart crust crisper after baking.