Cantonese Egg tart

I have seen some egg tarts in a wedding, my friend said she liked eating egg tart and she missed it! So I said I could try to make some for her, that is why I found this recipe from Christine.

Ingredients
Crust:
225g flour
55g icing sugar
125g butter (cold)
1 whisked egg
Vanilla extract

Custard:
150g hot water
1 egg
50g sugar*
75 g evaporated milk
1/2tsp vanilla extract

*In the original recipe, it is 70g, but I found too sweet

Instructions
Crust:
1. Mix flour, icing sugar, and butter together with a flat beater. You can also use your fingertips to mix well the ingredients

2. Add in egg & vanilla extract

3. Knead the dough and then roll it out on a lightly floured surface to 1/2cm (do not roll out too thin), better keep the thickness more than less

4. Use a round cookie cutter to cut the round shape out, the size is ideally a bit smaller than the opening of the tart mould (it is normal if you found that the dough cannot completely cover the mould when you first place it on the mould)

5. Then press the dough from the bottom towards the side of the mould while you turn the mould clockwise or anti-clockwise, now you can fill the dough over the mould
Put it aside

Custard:
1. Preheat the oven to 200°c
Boil the water until hot, not necessary to boil it up to boiling point

2. In a bowl, mix eggs, sugar, evaporated milk & vanilla extract

3. Add in the hot water into the mixture little by little! It is not to cook the egg

4. Pour the egg mixture into the crust, fill in 70% - max.80%
The reason is that the crust may shrink, if it doesn't, you can fill up to 90%

5. Put the tart into the oven for 10-15mins until the crust become brown

6. Lower the heat to 180°c, watch out the tarts! When the egg puffs, you can slightly open the oven door and bake for another 10-15mins or until it is cook
Why? avoid the egg collapse once it is cool down
How to know if the egg is well cook? insert a tooth pick in the tart, if it stands = well cook!

Enjoy!