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Old Time Ginger Egg Tart 原汁原味姜汁蛋挞



Ingredients for pastry crust :
Please refer to the previous pandan coconut tart recipe.

Ingredients for ginger egg fillings :
350ml  milk
150gm  sugar
3 eggs
1 TB  concentrated ginger juice (Bentong ginger highly recommended)
1 tspn   vanilla extract

Method :
(1)  combine milk & sugar and simmer over medium heat till sugar dissolved then leave to cool completely.
(2)  beat in eggs, ginger juice and vanilla till well cooperated.
(3)  strain the egg mixture through a sieve and fill egg mixture into pastry cups.

(4)  finally, bake at preheated oven 200'C for 5 minutes then 160-165'C for about 15-20 minutes on the middle rack, or till the center is set.

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