Name: Egg tartlets
Yield: 25 servings
Cuisine: Bake
Ingredients: shortcrust pastry; 240.00 g flour cake; 1.00 ml salt; 50.00 ml castor sugar; 125.00 g butter cold; 2.00 eggs; water ice-cold; 150.00 ml water boiled; 100.00 g castor sugar; 4.00 eggs extra-large; salt pinch; 5.00 ml vanilla essence

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Ingredients (12)

	shortcrust pastry
240.00 g	flour — cake
1.00 ml	salt
50.00 ml	castor sugar
125.00 g	butter — cold
2.00	eggs
	water — ice-cold

FILLING

150.00 ml	water — boiled
100.00 g	castor sugar
4.00	eggs — extra-large
	salt — pinch
5.00 ml	vanilla — essence

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Method:

Preheat the oven to 200 ºC (400 ºF). Grease the hollows of a few muffin tins with margarine. Blend the shortcrust pastry in the food processor. Place the cake flour, salt and up to 50 ml of castor sugar in the bowl of the food processor. Grate in the butter and process until all the butter is well blended. Add the eggs through the funnel while the food processor is still running. Blend to form a soft dough. Add a little ice-cold water if necessary. Shape the dough into a ball, wrap in cling film and chill for about 15 minutes. Roll out thinly and cut out circles, about 7 cm in diameter. Line the hollows of the muffin tins with the dough circles. Lightly prick the bottom of each hollow with a fork and chill once more for about 10 minutes. Bake blind as follows: line each dough hollow with a round of wax paper and fill with dried beans or rice. Bake for 7 minutes, remove the wax paper and beans and bake for about 2-3 minutes more until the crusts are done but not yet browned.

Blend the boiling water and castor sugar. Stir until the sugar has dissolved. Beat the eggs well, pour through a sieve and stir in the sugar water, salt and vanilla essence. Fill the pastry shells three quarters of the way with the filling. Reduce the heat to 160 ºC (325 ºF) and bake for about 15-20 minutes or until the egg filling has set. Makes about 25 tartlets.