Egg Tart

Method

Make the pastry by rubbing butter and lard into flour and salt until breadcrumb texture, then bind with cold water to form a dough; chill for 30 minutes. Roll out thinly and line a 12-hole tart tin, pricking bases lightly. For the filling, whisk egg yolks with caster sugar until pale, then stir in evaporated milk, whole milk and vanilla extract until well combined. Pour the custard mixture into the pastry cases until nearly full. Bake at 200C for 15-20 minutes until the custard is just set but still slightly wobbly in the centre and the pastry is golden brown. Cool in the tin for 5 minutes before turning out to serve warm or at room temperature.