Egg tart and coconut tart

Last weekend, Wai Yee asked us to join her and her kids to play snow in White river snow park at Government Camp.  This is the first snow play for both my son and Wai Yee's kids. I made some egg tarts and coconut tarts for snacks for this trip.

Here is the recipe I used:

Ingredient for crust:
225g plain flour
125g butter
55 g icing sugar
1 egg whicked
1 dash vanilla extract

Ingredient for custard:
3 egg
110g sugar
200g hot water
60g evaporated milk
1/2 tsp vanilla extract

Ingredient for coconut filling:
80g dessicated coconut
1 egg
40ml evaporated milk
60g sugar
30g butter, soften
1/4 tsp salt

Direction:
Making crust:
1. Place butter at room temperature until softened. Cream the butter and sugar with mixer over medium speed until the mixture is smooth, fluffy and light in color.
2. add in whicked egg, half at a time and beat over low speed. Add vanilla extract and mix well.
3. Sift in flour in two batches, knead into dough.
4. Roll out the dough to 1/2cm thickness. Line dough in the middle of the tart tin. Since i don't have the tart tin, I used my muffin pan instead.

Making custard:
1. add sugar into hot water, mix until completely dissolved.
2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.
3. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each egg tart shell.

Making coconut filling:
1. Mix all coconut fillings together. Scope mixture into tart shell.

Baking tarts:
1. Ptreheat oven 350F. Bake tart for 25-30 minutes or till the custard is set and tart edge is brown.