Egg Tart

过了人人口中热传的末日，我的毛发无损，还是好好的活着。。告别曾经轰动全球的末日，再吞了几颗又大又圆的汤圆来迎接冬至，也庆幸末日失败了。再过几天就是圣诞节，热闹浪漫的感觉日益渐浓，真希望能到购物广场感染那温馨的气氛，与Baby O享受下夏天的圣诞是如斯奇妙。哎，梦醒啦！剩下我和Baby O四眼相望，赖在懒洋洋的睡窝里。这天是2012年从最后算起第二个周六，再过约一个星期就迈入2013年啦！有什么新愿望？但愿一切如常，当然有花红和加薪就最好不过咯！！不过最重要人人健康，出入平安，无事胜有事。这些东西好像遥不可及，弄些好吃的最实际。蛋塔如何？


很久没弄牛油塔皮，记忆中只弄过一次，之后就用现成的酥皮来弄葡京塔。塔皮用牛油，面粉，糖，蛋，vanilla extract和成团。由于牛油遇热会把面团变得黏手难操作，所以我都把它冰硬些再继续。从冰箱拿出来，将面团杆开再卷成长条分割同等份的剂子。把一份的剂子置入塔没中用拇指边转边压出塔形，再冷藏一下。铺上油纸再倒入烤珠或烤豆200度烘约5分钟， 之后将油纸和烤豆拿掉。

用热水把糖，牛奶，蛋黄粉(custard powder)拌匀至糖融化待凉，再加入蛋搅匀过晒两次以确保蛋塔液滑溜无杂质。(你可多弄些蛋塔液藏在冰箱，下回可拿来作布丁)舀蛋塔液入塔里，放下层180度烘约10分钟直至蛋塔液变成豆腐般的硬度(插入牙签能立起)。待蛋塔冷却后，就能轻易从模中取出。这次弄了8个，Baby O迫不及待先吞了一个半，嘴了嚼着小手又要拿另一个了。。。

Egg Tart

1. Mix the flour, butter, sugar, egg and vanilla extract and turn them into a dough
2. Keep the 1 in the fridge for a while to make the dough firm and ease to operate
3. Roll the 2 into a long tube and cut into small pieces
4. Take a piece and put into the moult. Press it while turn the moult around
5. Keep the 4 in the fridge for short period
6. Put a layer of baking sheet on top of 5 and pour in some beans to avoid the pastry shrinking when it is in heat 
7. Bake the 6 for about 5 minutes at 200 degree
8. While baking, prepare the tart filling: add the milk, sugar, custard powder into boiled water and stir until the sugar is dissolved
9. Add in the egg after the 8 had cold down  and stir until all mixed well. Drain the mixture twice
10. Pour the 9 into 7, and bake at lowest level in oven at 180 degree for about 10 minutes

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The steps to bake egg tart