Egg Tart

dough:

140 grams butter

1 egg

70 grams icing sugar

200 grams all purpose flour

filling:

140 grams sugar

300 ml water

4 eggs

80 ml evaporated milk

1. boil the water and sugar until dissolved, set aside to cool. proceed with making the dough.
2. combine all the ingredients in no. 1 until you form a dough. divide into 12 pcs form a ball and flatten it to form a flat circle and carefully press on each cupcake mold that has a cupcake liner in it. Trim the edges and place it in refrigerator to let the dough firm a bit.
3. beat the eggs and evaporated milk, then add to the cool syrup, sieve the egg syrup and pour into the baking pans and bake for 15 minutes at 400F. then another 5 minutes at 375F or until light brown.