[Pastry]
500g plain flour
1tsp fine salt
500g pastry margarine
About 150ml water
[Filling]
130g white sugar
350ml cup water
9 eggs - beaten
1tsp vanilla essence
220ml evaporated milk
[Steps]
PASTRY: Sift flour and salt into a large mixing bowl.
Cut butter into small cubes and coat them with flour.
Making a well in the center, pour in 2/3 of the water and mix the mixture into a firm dough. Add more water if it's too dry, and more flour if it's too wet.
Turn dough out onto a lightly floured work surface and knead gently into a smooth rectangle.
Roll dough out until it's about 1cm thick, keeping it in it's rectangular shape, fold top third down to the center, and bottom third up and over that.
Turn the dough 90deg to the left and repeat the process - roll dough out, fold into thirds and giving a 90deg turn, for another 5-6 times.
Cover with cling wrap and let rest for 20mins.
FILLING: While waiting, cook water and sugar together in a saucepan until water has boiled and sugar is dissolved. Set aside and let cool completely.
Strain eggs thru a sieve. (this might take a while).
Divide dough into 4 portions and roll each portion out to about 0.5cm thick, keeping the width to about 15cm. (so the length should be about 40-60cm)
Taking from the longer side, tightly roll the dough up like a swiss roll. Cover with cling wrap and let rest for at least 20mins.
Preheat oven 180degC.
The sugar syrup should be cooled by now and the eggs would have finish straining. Whisk the egg into the sugar mixture, followed by the milk and vanilla. Strain again, set aside.
Back to the pastry, cut the roll into slices of about 1-1.5cm. With the circles facing flat, press it down using your palm and roll the dough out to desire thickness. It should be about 0.3mm.
Press the dough into prepared foil casings or metal tart moulds, ensuring that the base and the sides are properly stuck to the casings/moulds. (the tart will come loose by itself after cooking, so it's not a need to butter them)
Pour egg mixture into the tart casings to about 0.5cm away from the brim. Bake for 25mins or until the pastry is browned. (the egg will puff up or crack during cooking, it will sink down once it's cooled).
Let cool completely.
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