Egg tart

First attempt using my friends tested procedures, with minor adjustment on ingredients, pretty easy.

Pastry:

120 gm flour
90 gm butter
pinch of salt
some water to bind

filling:

2 eggs
100gm water
100gm milk
sugar to sweeten

Make 6 egg tarts

1.Rub butter with flour and salt to bind into a dough, add water if necessaary, divide into 35 gm balls, wrap up and fridge overnight.
2.Whisk eggs very well, add milk water and sugar, mix well and warm to around 60˚C, sieve and fridge overnight.
3.Pre-heat oven to 220˚C. Take the ball of pastry and press into egg tart dish, fridge to cool down for half an hour before using.
4. Fill with egg mixture to near the brim, place in oven, reduce to 200˚C, bake until set, around 15 minutes.