Chinese Egg Tarts

Make the pastry:

1. Add the softened butter and sugar to a bowl. Use a fork to combine.
2. Add in the beaten egg and vanilla extract, using a spatula to mix.
3. Add in the flour and knead together until a dough forms.
4. Roll out the dough to a thickness of about 5mm.
5. Use a round cookie cutter about 2" in diameter and cut out 6 rounds.
6. Line the bottom of the fluted tart tin with the pastry dough. Gently press the dough into the tin and slightly up the edges, while turning the tin so that it's even.
7. Repeat with the remainder.
8. Chill the pastry in the freezer for 10-15 minutes.

Make the egg custard filling:

1. Combine the hot water, milk powder, and sugar in a bowl. Whisk to dissolve the milk powder and sugar.

OR:

1. If using warm milk, add in the sugar and whisk to dissolve.
2. Beat the egg with the vanilla extract in a measuring cup.
3. Note: if you want a stronger yellow hue to the filling, add a little bit of yellow goldenberry powder to the egg mixture.
4. Pour the milk and sugar into the egg mixture, whisking to combine. The mixture should be smooth and not grainy.
5. Pour the mixture through a sieve twice to remove air bubbles.

Assemble:

1. Preheat oven to 400°F/204°C.
2. Remove the pastry from the freezer.
3. Pour in about 2 ½ tablespoon of the egg custard filling into each tart shell.
4. Use a spoon to skim off any remaining bubbles.
5. Arrange the oven rack position 2nd from the bottom.
6. Bake the tarts for 10-15 minutes, until the edges of the tarts begin to turn golden.
7. Lower the heat to 350°F/177°C.
8. Keep an eye on the tarts.
9. When the custard begins to puff up, open the oven door a few inches and continue to bake for about 10-12 minutes, or until a toothpick inserted in the centre of the tart stands up on its own. Do NOT overbake.
10. Remove egg tarts from oven. Let slightly cool.
11. Carefully remove tarts from the tin.
12. Serve warm or at room temperature. Best enjoyed on the same day.