蛋撻

Tart (Pastry Pie)	(make 30)
All Purpose Flour	300 g (2 cups)
Butter (Chilled)	9 TBP
Shortening	3 TBP
Sugar	1 TBP
Salt	½ tsp
Iced Water	90 ml

1. Mix dry ingredients together and cut in butter and shortening until pea size.

2. Add iced water gradually into the mixture to form loose clumps.

3. Mix the dough into a ball and place it in Fridge for 1 hour.

4. Remove the dough from the fridge, and knead it and roll it out to form a thin sheet. Cut into tart shape and press into the tartlet.

Custard	(make 10)
Large Egg	1
Evap. Milk	60 ml
Sugar	30 g
Hot Water	60 ml
Custard Powder	½ tsp

1. Dissolve the sugar into the hot water.  Mix the custard powder in.

2. Add evaporated milk into the water.

3. Beat the egg into the mixture until smooth.

4. Run the mixture through a sieve and remove any lumps of egg mixture.

5. Pour the mixture into each tartlet.

6. Bake in the oven preheated at 475oF for 8 minutes. Turn the heat off and continue baking for 10 minutes until custard is done.