markets here in Ipoh., it is the flaky and crispy type of pastry just like the one that we usually eat in the Dim Sum restaurant.Unfortunately, i do not know how to make that..this is a much simpler version that i made but still i have not really master the technique of baking egg tarts. I cant really get a smooth surface as you can see from the photos, taste not bad but still far from the one from the market. I got this recipe from a baking class which i attended xxx years ago..actually from 2 different baking classes, skin from one recipe and the filling from another recipe..so there's some balance of the filling left. By the way, I feel like I've been watching the entire baking process in the oven to ensure not to be overbaked but still it got slightly brown on the edges of the filling.
Ingredients for skin:
Custard Powder 75gm
1. Just mix all the ingredients together into a pastry and place pastry into tarts moulds.
Ingredients for filling:
Boiling water 200gm
Egg 5 nos
Fresh milk 250gm
1.Preheat oven at 200C for 15mins
2. Dissolve sugar in boiling water, let cool, add egg and fresh milk. Do not beat, just stir and mix.
3.Strain the mixture and pour into the tart mould. Bake at 180C for 25mins or until cooked.