![]() To assemble the egg tarts, roll out the dough to about one-eighth inch (3mm) thick and use a round cookie cutter to cut out 12 rounds.Strain into measuring jug/pitcher (for easy pouring) and place it in the fridge to chill for 30 minutes.Pour the milk mixture into the bowl with the cooled syrup and mix together. In another mixing bowl, beat the eggs lightly.To make the egg filling, hot water into a bowl and add the sugar.Form dough into a ball, cover with plastic wrap and place in the fridge for 30 minutes. ![]()
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