Pandan egg tart

Ingredients for pastry（饼皮材料） :

100g butter（牛油）

35g (1/4 cup) icing sugar （糖粉）

200g (1 1/2 cups) plain flour （普通面粉）

1 egg lightly beaten （鸡蛋轻轻打散）

Ingredients for filling （馅料）:

4 large eggs （鸡蛋）

100ml boiling water （沸水）

85g (1/3cup + 1 tbsp ) caster sugar （细砂糖）

100ml milk (鲜奶）

100ml pandan juice (2 pandan leaves blended with 100ml water )

100 毫升班兰汁 (2 片班兰叶加 100ml 毫升水打烂，过沥取汁)

Serving size : 3” tart mould can make 15 portions

3 寸挞模可做 15 个

Mango egg tart

For the crust:

1½ cups (190g) Flour

1/4 cup (50g) Powdered sugar

1 egg

1/2 cup (115g) Butter

1/4 teaspoon Salt

1 teaspoon Vanilla extract

For the filing:

12oz (340g) Mango puree/mango pulp (about 2 large mangos)

1 Egg + 2 egg yolks

1/2 cup + 2 Tbsp. (125g) Sugar

1 tablespoon Lemon juice

1 teaspoon Lemon zest

1 teaspoon vanilla extract

3/4 cup (180ml) Heavy cream/half&half