More Great Recipes: Tart

Chinese Style Egg Custard Tarts

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Member since 2009

Serves 12 | Prep Time 25 | Cook Time 20


Crust Ingredient :

* 8 ounces soften butter
* 4 ounces confectioners' sugar
* 1 egg (sift egg through strainer)
* 13 ounces flour
* 3-5 drops vanilla extract

Egg Filling Ingredient:

* 4 ounces sugar
* 24 ounces water
* 3-5 drops vanilla extract
* 9 eggs (sift egg through strainer after eggs have been beaten)
* 8 ounces evaporated milk (or regular milk is fine too)

- In a medium bowl, mix together the confectioners' sugar and flour.

-Mix in butter with a fork until it is in small crumbs.

-Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy.

-Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.

-Preheat the oven to 450 degrees F (230 degrees C).

-Combine the white sugar and water in a medium saucepan, and bring to a boil.

-Cook until the sugar is dissolved, remove from heat and cool to room temperature.

-Strain the eggs through a sieve, and whisk into the sugar mixture.

-Stir in the evaporated milk and vanilla.

-Strain the filling through a sieve, and fill the tart shells.

-Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

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