Egg Tarts with Cardamom

Egg Tarts with Cardamom
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  1. Pastry
  2. 450g self raising flour
  3. 110g sugar
  4. 1 tsp ground cardamom
  5. 110g margarine
  6. 110g butter
  7. Egg custard filling
  8. 450ml boiling water
  9. 450g castor sugar
  10. 4 cardamom pods, bruised
  11. 200ml evaporated milk
  12. 4 eggs
  1. Pastry
  2. Preheat oven to 180 degrees celsius.
  3. Pulse all ingredients in a food processor until the mixture resembles fine bread crumbs.
  4. Turn the mixture out onto a bench and knead it into a dough.
  5. Roll into a ball and wrap in cling wrap.
  6. Refrigerate for 2 hours or more.
  7. Egg Custard filling
  8. In a bowl, add the cardamom pods and the sugar then pour in the boiling water to dissolve the sugar then set aside to cool down. When cool pour through sieve to remove cardamom.
  9. Whisk the eggs and evaporated milk into the cooled sugar mixture until mixed well. Sieve the mixture and refrigerate for 30 minutes.
  10. Roll out the dough and cut into small dough balls, then press the dough into the tart shells.
  11. Pour the custard into the shells making sure not to overfill.
  12. Bake in the oven for 20 minutes or until pasty golden brown and custard is set. Turn down oven if pastry is getting too brown.
  1. Eat warm.

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