hong kong style egg tarts

Ingredients

• Servings: 12
• 1 cup confectioners' sugar
• 3 cups all-purpose flour
• 1 cup butter
• 1 egg, beaten
• 1 dash vanilla extract
• 2/3 cup white sugar
• 1 1/2 cups water
• 9 eggs, beaten
• 1 dash vanilla extract
• 1 cup evaporated milk

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• 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.