Sift both flours, salt, icing sugar into a mixing bowl.
Add cold cubed butter and using only fingertips, rub the butter into the flour mixture until it resembles bread crumbs.
Add the egg yolk and press to form a crumbly dough.
Preheat oven to 180°C.
2
Scoop about 1.5 tbsp of the dough into the tart tins and press the dough in. Or optionally, you can roll out the dough thinly and cut to line the dough into the pastry tin.
Using a fork, prick the base of the pastry to prevent it from puffing up when baking.
Bake the pastry all the way until it''s done (blind bake). Takes about 15 minutes. It will be slightly golden brown on the edges.
3
While the pastry tart is still warm, add a cube of cooking chocolate into the centre of the tarts. The heat from the warm tarts will slowly melt the chocolate
egg custard
Ingredients
Amount
Measure
Ingredient
1
large
eggs
1/2
tablespoon
condensed milk, fat free, sweetened, Bordens
1/4
cup
condensed milk, sweetened
1
tablespoon
sugar
1/4
teaspoon
vanilla extract
1
cup, sliced
strawberries
Steps
Sequence
Step
1
Beat the eggs, add condense milk and salt in a bowl
In another mixing bowl, add sugar, evaporated milk and water and mix well. Heat up the mixture and let cool for 5 minutes.
2
Slowly add the sugar mixture into the egg mixture and mix well and add vanilla essence and strain mixture.
Carefully pour the custard into the tart shells
Continue to bake @180°C for another 12 to 15 minutes until the custard it slightly firm to the touch or not wobbly.
The pastry crust is flaky and sweet, melt in your mouth texture. And the custard is soft and silky and not too sweet. And best eaten when it''s still warm.
3
Wash and dab dry some fresh strawberries and slice to your liking and top it off on the tarts,.
And finally glaze the pastry and fruit with warm strawberry jam .
