Hong Kong - style egg tart (蛋撻)

This is a story about trial and error. After a failed attempt to produce a decent looking egg tart a few weekends ago, I have worked on it for a couple of times. Following the exact recipe everytime, and finally get the hang of it of when to change the heat, and when to stop baking. Persistence do pay off! :)

D gave me a 90/100 for this. I am happy :)

This recipe scaled down from Christine's. Her recipe is always brilliant..such a savior for beginner like me.

To make 6 egg tarts:

Ingredients:

For the pastry:
-Flour 112.5g
-Butter 62.5g
-Icing sugar 27.5g
-Egg 1/2
-Vanilla oil 1 tsp

For the egg:
- Eggs 1.5pcs
- Caster Sugar 55g
- Water 112.5g
- Evaporated Milk 42.5 ml
- Vanilla oil 1 tsp

Methods: 
1) Butter leaves at room temperature. Cream it with icing sugar and mix in egg and vanilla oil.
2) Add in Flour, mix to form and dough.
3) Leave in fridge while preparing for the egg.
4) Boil water to dissolve sugar
5) Add milk and vanilla oil into milk, add to sugary water.
6) Filter to obtain a smooth egg mix.
7) Put dough into tin case
8) Pour in egg mix
9) Put in pre-heated oven (200C)
10) When the cookie turns golden, switch oven to 180C until the egg mix starts to expand, open the oven door (1-2 inch).
11) Bake for 10-15 min until the egg is cooked.
12) Allow egg tart to cool down before removing from case.