Mini egg tart (custard tart)

Time for Potluck! I made mini egg tart, cute and yummo~~~~~

(1) tart crust:

Beat 5 tbsp soft butter and 4 tbsp icing sugar (add one tbsp once) until the color turns white and the mixture becomes very creamy. Sift 12 tbsp all purpose flour and 1 pinch salt into the cream and fold until it forms a smooth ball. Knead a little and then chill for 10 minutes.

(2) tart filling (custard, about 1/2 cup):

Heat 75 g evaporated milk and 20 g sugar, whisk until sugar is totally dissolved. Cool to room temperature and then add 1 beaten egg, mix well and drain to remove bubble.

(3) tart:
Roll dough into a cylinder, evenly divide into 12 parts, roll each one into flat dough and then put into non-stick mini muffin pan. Fill with filling (around 80~90% full). Bake at 375 F for 20 minutes. When the tarts are not hot, de-mold and cool on a wire rack. Don't leave tart in the pan for too long, otherwise it won't be perfectly puffy.

Happy holiday!