Portuguese Egg Tarts - cooking recipe

Ingredients

Ingredients for oil dough
30 g shortening
30 g pastry margarine
60 g hong kong flour
Ingredients for dough
60 g plain flour
12 g eggs
5 g shortening
1/2 teaspoon caster sugar
1 1/2 tablespoons water
1 drop yellow food coloring
Ingredients for Egg Filling
5 egg yolks
90 g caster sugar
75 g evaporated milk
175 g dairy whipping cream
250 ml uht milk (full cream milk)

Preparation

Mix well the egg and sugar.
Add in the rest of the ingredients and mix well.
Leave aside for later use.
Method for Oil Dough: Put all ingredients together to make into a dough.
Keep in the fridge for abt 15 minutes Method for Dough: Put all ingredients into mixing bowl and mix to a dough.
Method for assembling: Roll the dough to 1 cm thick and fold in the oil dough.
Roll it to 2 single and 2 double fold.
Keep in the fridge for 30 minutes Roll the dough to 1/2 cm thick and cut the size required.
Put in the mould and pour in the egg filling and bake at 180C for 15 minutes Notes: The egg fillings is enough for 2 recipe of the dough.
So if you are doing 1 whole recipe of the egg filling, then double the dough recipe.