Custard Ingredients:• 3 eggs• 160 grams of powdered sugar• 280 grams of liquid milk• 1 teaspoon vanilla extract• 1 teaspoon rum extractTart shell Ingredients:• 125 grams of butter / margarine• 60 grams of powdered sugar• 1 egg yolk• 1/2 egg whites• 1 teaspoon vanilla extract• 210 grams of wheat flourHow to make Custard:Prepare a bowl, put the eggs and powdered sugar. Use balloons spatula, stir the batter until evenly mixed. Stir clockwise, in order to reduce air bubbles. Enter the milk and vanilla extract and stir well. Strain mixture and let stand for 1 1/2 hours so that air bubbles disappear. Set aside.How to make the tart shell:
1. Prepare a bowl, put the butter and powdered sugar, use a fork stir quickly until well blended and the dough is smooth.
2. Add the egg yolks, half egg whites, and vanilla extract, stirring rapidly with a fork.
3. Pour the flour into the butter mixture, stirring with a fork until well blended and dough.
4. Prepare a sheet of plastic wrap, pour the dough onto plastic surfaces, rounded dough with both hands and then pipihkan.
5. Wrap the dough in plastic wrap and store in refrigerator a minimum of 1/2 hour until slightly hardened.
6. Sprinkle the flour onto work surface, place the dough on the flour. Marinate wooden rolling pin with flour, dough roller until thin and wide.
7. Lift the dough is thin and place onto a baking sheet to more easily
roll the dough into a wooden rolling pin and place the dough on the
surface of the pan disassembly. Tap-tap with a fingertip so that the dough snugly in the pan. Trim excess dough.
8. Prick the surface of the dough crust with a fork, as aerated so that the skin is not bulging when baked.
9. Preheat the oven at a temperature of 150 degrees. Enter the baking pan crust to contain hot oven and bake for 15 minutes on the bottom shelf. Then raise the temperature to 180'C and grilled skin on the middle shelf for 10 minutes until golden. We're just going to bake half-baked. If your oven oven short as I use it is not necessary to move the pan to the middle shelf, let the pan was on the bottom shelf.
10. Remove the baking sheet and let stand until the skin is completely cold. Pour the custard into a solution of the skin is cold to almost meyentuh edges of crust. Roast in oven preheated at a temperature of 165'C for 15 minutes then
reduce the oven heat into 150'C and bake until custard tart hardened but
still moves slightly when the pan is moved.
11. If the custard seemingly expands on cut but in the middle part is still
wet, remove the tart from the oven, let cool for a while until the
custard back flat and bake until done. Always check tart during the roasting process.
12. Remove the tart from the oven, allow to cool and then remove from pan. Cut the tart as you want, eat while warm, or store in a container in the refrigerator.
13. If there are remaining custard solution, do not worry. Put it in a heat-resistant cup and steam for 15 minutes. You can enjoy a savory custard pudding
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