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Monday, October 12, 2009

Pandan Egg Tart


Pastry Tart Shell:
250 gm. Butter
50 gm. sugar
1/4 tsp. salt
1 egg - beaten
360 gm. Plain flour – sifted


Pandan egg custard:
100 ml. Hot water
80 gm. sugar
50 gm. pandan juice
50 gm. fresh milk
3 eggs
a drop of green colouring (optional)


(1) Pastry tart shell: Cream butter with sugar until creamy. Add in beaten egg gradually and mix till well combined. Add in sifted flour and mix into a pliable dough. Wrap the dough and chill for 20 mins. Press into tart mould and leave in the fridge to chill while preparing the egg custard.
(2) Mix hot water with sugar till sugar dissolves. Add in the rest of the ingredients and sieve it twice.
(3) Pour egg custard until almost to the rim (80% full), taking care not to let it overflow to the edge. Note: It's difficult to unmould when the egg liquid flows to the side.
(4) Bake at 160C for about 30 mins. or until cooked. Remove the pandan egg tarts and leave to cool on a wire rack.

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