Yield: 12 to 15 pcs. Egg tart
Baking temp. and time: 160°C for 35 to 50 minutes
Tart mold size: 5.5 oz.
Ingredients:
*Crust
2 and 1/2 cups all purpose flour (360 grams)
120 grams shortening
1/2 tsp salt
2 tsp. Sugar
7 tbsp. Water
*Filling
200 ml. Water
1 can of 370 ml. Evaporated milk
150 grams or 1 and 1/2 cup skim milk (milk boy)
1 cup sugar
5 small size eggs (use 4 pcs. If using large size)
Separate the 2 whites
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