酥皮蛋挞Egg Tart With Puff Pastry

Recipe adapted from Forbidden Garden

Egg custard filling
240 g     Hot Water
  90 g     Organic Sugar Cane
    4 nos  Eggs (about 55 g each)
¼ tsp     Vanilla Extract
¼ tsp     White Vinegar

10pcs     Frozen Square Puff Pastry, thawed

Method:
1. Dissolve sugar in hot water, set aside to cool.
2. Break eggs in a mixing bowl, lightly stir.
3. Well combine syrup (no 1), egg, vanilla extract and vinegar.(lightly stir)
4. Sift twice, set  aside.
5. Arrange puff pastry in a 12 holes muffin pan.
6. Pour egg custard filling in the puff pastry case, about 90% full.
7. Bake at pre-heated oven at 180c for 35mins or till golden brown.
8. Remove from oven and leave to cool.