Egg tart

Instructions

1. Dissolve the cornflour in milk, and strain the mixture, and pour into a saucepan.
2. Add sugar, egg yolk, and vanilla extract into the milk, mix well using whisker.
3. Cook the custard mixture under medium heat, mix constantly until it’s thickened.
4. Set aside and cover the custard with cling wrap and press the wrap down onto the surface of the custard, and set aside to cool.
5. Pre-heat the oven to 200°C.
6. Tightly roll the pastry into a log and cut the log onto 12 × 1cm rounds.
7. Put one of the round pastries into a muffin pan well; use the thumb to flatten the pastry against the bottom of the well, up its sides and the corner of the well.
8. Fill the pastry with custard until ¾ full.
9. Bake the egg tart for 20-25 minutes, or until the custard is blistered and golden.