Chinese Style Egg Custard Tarts
  • Cooking Time: 20
  • Servings: 12
  • Preparation Time: 25
  • 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)
  1. - In a medium bowl, mix together the confectioners' sugar and flour.
  2. -Mix in butter with a fork until it is in small crumbs.
  3. -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.
  4. -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.
  5. -Preheat the oven to 450 degrees F (230 degrees C).
  6. -Combine the white sugar and water in a medium saucepan, and bring to a boil.
  7. -Cook until the sugar is dissolved, remove from heat and cool to room temperature.
  8. -Strain the eggs through a sieve, and whisk into the sugar mixture.
  9. -Stir in the evaporated milk and vanilla.
  10. -Strain the filling through a sieve, and fill the tart shells.
  11. -Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.