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1
Firstly, prepare the : Mixed the first five ingredients well and lightly knead for about 2 minutes until a sticky dough is formed.
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2
Set it aside.
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3
Next, prepare the : Mixed 50g cake flour and 2tbsp butter.
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4
Do not knead this dough.
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5
Divide the Water dough and Oil dough into 10 portions where water and oil doughs are at 3:2 ratio.
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6
Roll each dough into a ball shape.
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7
On a lightly floured surface, roll out a water dough.
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8
Wrap oil dough in this water dough to form a ball
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9
Use a rolling pin to roll out the dough into a long oval shape.
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10
After that, roll it into a swiss-roll.
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11
Give the dough a ninety degree turn , and again, roll the dough out and do a swiss-roll.
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12
Finally, roll the dough into a flat round shape.
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13
Place the dough into a small pastry tin.
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14
Repeat the same procedure for the rest of the dough.
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15
For Filling: Dissolves sugar in hot water.
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16
Mixed eggs and milk together followed by the sugar water.
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17
Sieve the mixture to remove lumps.
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18
Set aside.
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19
Preheat the oven to 400F.
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20
Blind bake the tart shells for 7mins and let it cool for 5minutes.
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21
Fill the tart shells with the prepared filling to about 90% and bake for about 20 minutes or until just set.
