Simple egg tart recipe, tart shell store bought from bake with yen

Egg Tart Recipe

Ready made Tart Shell from Bake with Yen

10 mini bite size tart shell

I often go to bake with yen to buy my baking supplies and I chance upon a lady who are buying quiet a few of their tart shells. I decided to buy the tart shell after talking to her and confirming that she is satisfied with the quality of the tart shell.

The shell is affordable at around RM2.80 with 10 bite size PCs in the package.
After trying I find that the shell are buttery and it taste good. It's worth buying as I save time, and it's affordable.

So here is the recipes obtained from http://en.christinesrecipes.com/2009/03/cantonese-egg-tarts-recipe.html

I have half the recipe and end up I need more than a bag of tart shell to finish using the custard. As a twist, I have added a bit of kaya on each tart case before filling the custard.

Egg tart recipe

Custard
Ingredients of custard:: 

• 1 eggs
• 30 gm caster sugar
• 75 gm hot water
• 37g evaporated milk
• A bit of vanilla extract
• A bit of kaya in each tart to enhance the flavour (optional)

Method (making custard): 

• Add sugar into hot water, mix until completely dissolved.
• Whisk egg with evaporated milk. Pour in sugar water. Mix well.
• Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Method (baking tarts): 

• Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
• Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.