white coffee egg tart 白咖啡蛋挞

ingredients (makes fifteen 7.5cm wide mini tarts)

pastry crust
145g cake flour
35g cocoa powder
1 tsp espresso or instant coffee powder
113g butter
45g icing sugar
30g egg
1 tsp bailey’s chocolate luxe (any coffee liquer is fine also)

custard
100g eggs
1 tsp coffee oil (substitute with coffee or vanilla extract)
45g 2-in-1 white coffee mix
160g hot water
60g sugar
40g evaporated milk

食材（可做 15个直径 7.5厘米迷你蛋挞）

饼皮
蛋糕粉 145克
可可粉 35克
浓缩咖啡粉或即溶咖啡粉 1小匙
黄油 113克
糖粉 45克
蛋液 30克
巧克力百利酒 1小匙（或任何咖啡利口酒都可以）

蛋浆
蛋液 100克
咖啡油 1小匙（咖啡香精或香草精也 OK）
二合一咖啡粉 45克
热水 160克
糖 60克
淡奶 （又称花奶）40克

Directions/做法

– prepare crust. sift flour, cocoa powder and coffee powder together. beat bailey’s chocolate luxe into egg and set aside
事先准备饼皮。面粉、可可粉和咖啡粉过筛。巧克力百利酒拌入蛋液、待用

– cream butter and sugar, then add in egg. mix well, then add in flour mixture. gather into a soft dough
黄油和糖打发后加入蛋液，拌匀，加入粉类食材拌至成团

– depending on the size of your tart mould, divide dough into equal portions ( i used about 24g dough per tart mould). roll into a ball, then press into the mould and push it up the sides. make sure sides of the tart is slightly higher than the mould as this will ease unmoulding
根据家中挞模大小，将面团分割成等份（我用了 24克面团）、搓成小圆球后压入挞模。将面团往内侧按并往上推。饼皮需比挞模高一些，如此脱模会更简单

– chill mould whilst you prepare the custard. dissolve coffee mix into hot water together with sugar. stir well
压好的饼皮暂时冷藏、准备蛋浆。二合一咖啡粉和糖融入于热水，拌匀

– beat coffee oil into eggs
咖啡油拌入蛋液

– pour egg mixture and evaporated milk into coffee mixture. sift mixture twice, then pour into tart casing till 80% full
将蛋液和炼奶倒入咖啡。混合后的蛋浆过筛两次后倒入饼皮至八分满

– bake in preheated oven of 230 degrees C for 10 mins, and then turn off top heat. using bottom heat, bake for another 10 mins on 150 degrees C
送入预热至 230摄氏度烤箱烤 10分钟后关掉上火，降温至 150摄氏度下火继续烤 10分钟即可

i am submitting this post to Best Recipes for Everyone: BREE #12 点心
organised by Fion of XuanHom’s Mom & hosted by May of 厨苑食谱