Egg tarts

Ingredients: Pastry: butter dough:1 cup all purpose flour, 3/4 cup + 2 tbsp cold butter. water dough:1 cup all purpose flour, 2 yolks,  1/4 cup cold water. Filling: 1/3 cup sugar, enough water to dissolve sugar, 2-3 eggs + reserved egg white from dough preparation, 1 cup milk, 2 tsp evaporated milk.

Method: Preheat oven 200'c. Mix butter dough and store in freeze for 20min or until it is workable state (Finger press it has a nice smooth shiny pressed mark, won't easily break apart while rolling). Mix water dough. Roll water dough for few times. Wrap butter dough and use 3-4-4 technique rolling. Fold 3 (left and right). Plastic wrap rectangle shape and freeze 15minutes. Roll and fold 4 (fold like a book). Plastic wrap rectangle shape and freeze 15minutes. Last, roll and fold 4 (fold like a book). Plastic wrap rectangle shape and freeze 15minutes. Measure about 30-40g of dough (depend on pastry pan size and desired thickness). Roll flat and spread some flour. Put in pastry pan and gently push the pastry by using thumb to cover whole pan. The edge should be a little higher than the pan (tin). Use folk to make some holes at bottom.  Filling: heat water and dissolve sugar. Off heat and add milk. Mix evaporated milk, vanilla and mixed eggs. Mix with milk in pot. Filter the mixture. Fill to pastry about 80% full and bake immediately 200'C 20 minutes, bottom. When it is done leave oven door open for 5minutes. After that, take out the tarts.