Pandan Egg Tart

Source: Aunty Yochana Delights

Pastry Tart Shell: (+- 24 nos)

250g butter

30g castor sugar (original 50g sugar)

1/4 tsp salt

1 egg - beaten (i used small egg)

360g plain flour - sifted

Pandan Egg Custard:

100ml Hot water

70g granulated sugar (80g sugar)

50g pandan juice

50g fresh milk

3 eggs (small size)

a drop of green colouring (optional) - (Pandan paste)

Method:

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 minutes.

Press into tart mould and leave in the fridge to chill while preparing the egg custard.

Egg custard:

Mix hot water with sugar till sugar dissolves.

Add in the rest of the ingredients and sieve it twice.

Pour egg custard until almost to the rim (80% full), taking care not to let is overflow to the edge.

Bake at 160C for about 30 minutes or until cooked.

Remove the pandan egg tarts and leave to cool on a wire rack.

Note: It's difficult to unmould when the egg liquid flows to the side.