Egg Tarts

This recipe makes 8 small tarts.

Ingredients -
A:
70g butter
25g icing sugar
1 egg yolk –slightly beaten
14g evaporated milk
110g flour - sifted

B:
150g hot water
2 eggs
40g evaporated milk
50g sugar

1. Heat butter until melt and add icing sugar, stir till sugar dissolve.
2. Add beaten egg yolk to batter. Stir to combine.
3. Add 14g evaporated milk. Combine evenly.
4. Add flour into the liquid batter. Mix to form a dough.
5. Kneed dough for a more crunchy pastry.
6. Put dough aside in the fridge for 30 minutes.
7. Grease the pastry tin. Squeeze a thin layer of dough into the tin mould. Poke holes with a fork to make pastry crunchy.

Filing:
1. Mix 40g evaporated milk with 2 eggs.
2. Pour sugar into hot water and stir. Then add milk/egg mixture.
3. Drain the liquid to get rid of egg lumps and get smooth filling.
4. Fill up egg liquid 80% into prepared pastry.

ran out of pastry for two last tarts (seen bottom centre of tray)

5. Preheat oven at 220C. Bake for 15 minutes.

NOTE:
Using my Healsio Steam Oven, I baked at 200C for 15 minutes (Convection, with preheat) and it turned out like the photo below. Wonder if I should try baking it at 180C instead next time, to avoid the pastry from being too brown? But the pastry is nice and crunchy though.

Remarks:
1. Taste - OK.
2. Next time maybe should make pastry slightly thicker, then the crunchy crust would be able to balance up with the egg filling.