Afternoon tea with sweet tart and resfreshing tea....

My afternoon tea time was another adventure in the kitchen. Thinking of having something sweets to go down with my Bharat Cameronian Dark Tea, first in mind was sweet, velvety egg and palm sugar tart. This little tart looks so cute and great to have. If you can’t find palm sugar as one of your main ingredient, you can always replace it with dark brown sugar. Here is my tart's recipe

Ingredients for the pastry (yield 4 tart container)

• 280 gram flour
• 50 gram sugar
• 1 egg
• 150 gram butter, chilled and cut into cubes
• 2 tbsp cornstarch
• 1/2 tbs salt

An appetizing egg and palm sugar tart

• 250 custard flour
• 40 gram soft butter
• 120 palm sugar
•  1/4 cup water 
• 2 yellow egg
• Zest of lemon

Smooth velvety inner tart filling, ready to be eaten

1. Prepare the filling. Mix all the ingredient in a pot. Using bain-marie technique, cook the mixture with continuous stirring motion for approximately 10 minutes or until smooth velvety curd was formed. Remember to continuously stir the mixture as to prevent the curd from scrambled. Once done, set aside. 
2. Prepare the pastry. Sift flour and cornstarch together into a mixing bowl. Add in the sugar and salt. Mix well. Rub in the cold butter until the mixture resembles coarse breadcrumbs.
3. Add in egg. Mix until the pastry begins to form into dough.Add cold water 1-2 tbs at a time if the dough too dry or too elastic.
4. In a tart mould, grease inner lining with melted butter. Press pastry into the mould and trim the edges to remove excessive dough. 
5. Bake the tart shell in pre-heated oven up to 180' Celsius for 20-25 minutes until the tart shells are browning . 
6. Then, fill in the tart shell with egg and palm sugar filling, bake for another 10 minutes. Lave the tarts in moulds for 5 minutes before turning it out onto wire rack to cool.