Ingredients
The following ingredients have 4 Servings
- 220 g (1 1/2 cups) all-purpose flour
- 100 g (7 tablespoons) chilled unsalted butter (, cubed)
- 50 g (4 tablespoons) sugar
- 1 g (1/4 teaspoon) salt
- 1 large egg
- 60 g (1/4 cup) ice water
- 150 g (1 cup) all-purpose flour
- 60 g (1/3 cup) shortening
- 40 g (3 tablespoons) unsalted butter (, softened)
- 200 g (3/4 cup + 3 tablespoons) hot water
- 60 g (1/4 cup) sugar
- 4 large eggs
- Pinch of salt
- 120 g (1/2 cup) evaporated milk
- 4 1/2 ” (11.5cm) Fluted pastry cutter ((not required but highly recommended) (*Footnote 1))
- Egg tart mold ((Scantily over 2″ on the base, 3″ top for the inner edge, and 3.3″ top for the outer edge))
