Egg Custard Tarts A La Hong Kong

Ingredients
Water Dough:
250 g All-purpose flour
½ Egg, beaten
25 g Sugar
13 g Lard or shortening
75 g Water
Oil Dough:
150 g Butter
250 g Lard or shortening
200 g All-purpose flour
Filling:
100 g Egg, beaten
1 Egg yolk
90 g Evaporated milk
90 g Water
50 g Sugar
1 tsp Vanilla extract

Method

1.To prepare water dough: place flour in a mixing bowl, add in sugar, egg and shortening, mix well. Then stir water into the flour mixture to form a soft dough.
2.To prepare oil dough: Mix both ingredients together.
3.Place them in the freezer until they are firm and solid. Roll out the oil dough into a rectangle. Roll out the water dough into a rectangle twice the size of water dough. Place the oil dough in the centre of water dough. Fold over both sides to overlap. Roll out flat. Fold the pastry into quarters. Roll out flat. Repeat twice and roll dough into a big rectangle.
4.Mix the water and evaporated milk together in a sauce pan and bring to boil. Add in sugar and cook until the sugar is dissolved, remove from heat and cool to room temperature. Add the beaten eggs and vanilla extract. Strain the filling twice through a sieve.
5.Use a pastry cutter to divide the dough and press into tins so that it covers the bottom, and pushes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
6.Pour filling 8/10th full into the tart mould and bake in a preheated oven at 180C/350F for 25 minutes or until the surface of the tart turns golden.