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DOUGH
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From: http://forums.egullet.org/index.php?showtopic=65703&hl=cook-off&st=90

150 grams cake flour
150 grams all purpose flour
150 grams lard
150 grams water
25 grams granulated sugar -> Can add more sugar to make it sweeter
1/2 teaspoon salt -> Can add less salt. Probably a pinch will do


275 grams lard
225 grams cake flour -> Can add a little more to have more distinct layers


Dump all the ingredients of the first group in a food processor and
run until it forms into a clean ball. Wrap in plastic and let rest in
the fridge for at least an hour.

Mix together the second group of ingredients until smooth but still firm.

Roll the water dough in a flat square around 18" x 18". Spread the
lard and flour mixture in the centre of this in a rough square with
its corners close to the sides of water dough. Fold the flaps like a
squre envelope. Flatten and roll the resulting package into a rough
rectangle 12" on the short side. Fold this into three along the long
side and wrap in plastic sheet and let rest in the fridge for two to
three hours.

Roll again into a rectangle that is roughly 12" on the short side and
fold into three along the long side. Do this one more time and wrap in
plastic sheet and let rest. Stop and let the dough rest in the fridge
any time you feel that it is resisting handling.

Split this package into two to make handling easier. Each one is
rolled into a rectangle that is 18" on the long side. Rolled tightly
like a jelly roll along the short side. Roll into an even rope that is
24" long. Divide into 16 equal pieces. Wrap this pieces in plastic
sheet and let rest before rolling into final rounds approximately the
diameter of your scalloped cutter.

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FILLING
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3 eggs, light beaten
80g granulated sugar -> Can add more sugar to make it sweeter. Now is
fine, but sweeter might be nicer.
240ml water
40ml evaporated (ideal) milk
1/4tsp vanilla essence


To prepare filling:

1. Dissolve sugar in boiling water. Set aside to cool.
2. When the syrup has cool, add in beaten eggs, evaporated milk and vanilla essence. Mix well.


To prepare eggtarts:
1. Fill in egg mixture to about 90% full. Bake in a preheated oven at 180 degC (350 degF) for
25-30 minutes. (Longer than 30 mins might cause the custard to boil or burst)
2. Leave the tarts in moulds for 10 minutes before turning onto wire rack to cool.


Note:
Make your own cake flour - one cup sifted cake flour can be substituted with 3/4 cup (84 grams)
sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.