Mini egg tarts

Egg - Part 3.

Smaller in size, but tastes as good as ever.

Ingredients (makes about 20):
For the pastry:
2 cups plain flour
155g butter
2 tbsp castor sugar
2 tsp ice water

For the custard:
2 eggs, at room temperature
340ml milk
120g castor sugar

Method:
1. To make the pastry, combine flour and butter and rub them together with your fingertips until they resemble breadcrumbs.
2. Add castor sugar and ice water and stir to form a smooth dough. Knead it a little, roll it into a ball, wrap with cling film and chill for 30 minutes.
3. Meanwhile, stir the custard ingredients together, making sure there are no bubbles in the mixture.
4. Roll out the dough into 1/2cm thickness and cut about 20 circles, each around 10cm in diameter.
5. Fill mini muffin pans with the pastry dough, pour in the custard until almost full and bake at 180 deg C for 25-30 minutes.
6. Remove from oven, let them cool briefly, then remove.

Tips:
Make the pastry in advance - you can store it in the fridge for up to 1 week.

Recipe source: Simply Her magazine (Apr 2007)