Egg Tart

Ingredients
(make about 20 pcs)

Custard ~
3 and half eggs
60 g sugar
230 warm water
70 ml milk

Tart base ~
60 g icing sugar (preferred)
230 g butter or margarine
1/2 egg
340 g flour

egg tarts moulds ~ greased

Method

1. Melt sugar with warm water and pour over the beaten eggs.

2. Stir in milk and blend well.

3. Sieve through the mixture to get a smooth custard.

4. Preheat oven to 220 degrees for 10 minutes.

5. Rub icing sugar with butter. Add in 1/2 egg and blend in the flour.

6. Knead into a dough. Transfer onto a working pastry board.

7. Cut into balls. Roll each individual to about 5 mm thickness.

8. Shape the dough nicely on the greased moulds. Trim away the excess on the edges.

9. Carefully pour the custard onto the mould and bake for 20 minutes in the centre of the oven.

Tao kwa in salted soya bean

Ingredients

2 pieces of firm tao kwa ~ into cubes
1 big piece of ginger ~ into stripes
1 tbsp salted soya bean ~ slightly meshed
water
sesame oil

Method

1. Slightly pan fried the cubed tao kwa with oil. Dish up and set aside.

2. Saute the ginger stripes till brown. Pour water to form gravy, add in the salted soya bean.

3. Season to taste. When the soup starts to boil, stir in the tao kwa and sesame oil. Cover and simmer for another couple of minutes.

4. Off fire and dish up.


Note ~ this recipe can have an option of vegetarian fish, nuggets, tao hu or anything you can find.