Hong Kong Egg Tart 蛋撻

When I was browsing on the internet, I suddenly had a feeling to eat egg tart. Although it would be easy if I just get a ride to the near local Chinese bakery and get one, I wanted to make my own tart this time. However, I had no clue at all since this was the first time to make an egg tart. For the first attempt, the egg filling leak out from the tart shell and obviously it was a fail. I kept trying and even though the egg filling did not leak out this time, the egg tart just looked so wrong and alright it was a fail again. I was quite disappointed, but I would not be put down by a tiny failure and so i decided to give it a last try. It was not perfect but at least it was a big improvement.

Egg tart recipe (5servings)
Dough:
1cup flour
1/4tsp salt
1/2cup cold butter, cut into cubes
2tbsp cold water or milk

Filling:
1 egg
80mL milk
1/4tsp vanilla
50g sugar
50mL hot water

1) to make the dough, mix together flour and salt in a large bowl. Cut in butter cubes with a fork, then use your hand to rub in the butter until a bread crumbs texture has formed. Add in cold water and form it into a ball. Wrap it with plastic wrap and chill it in the fridge.
2) meanwhile, prepare the filling. Dissolve sugar in hot water, let cool. In another bowl, beaten together egg, milk and vanilla. Then add cooled sugar water to the egg mixture, combine well.
3) to assemble the tart, roll out the chilled dough on a floured surface, cut out dough to fit inside the tart shells. Pour in egg filling.
4) bake in 350F preheated oven for 23mins.