Egg Tarts II

"Yummy Asian egg tarts! This recipe makes 22 3-inch tarts. First, mix up a batch of shortdough pastry, then fill them with egg custard and bake."

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 139 Calories

Ingredients

• 2 cups all-purpose flour
• 1 egg
• ¼ cup confectioners' sugar
• ¾ cup white sugar
• 3 eggs
• 1 pinch salt
• ¼ teaspoon vanilla extract
• 1 cup water
• 2 tablespoons cold water
• 10 tablespoons butter, diced
• ⅜ cup evaporated milk

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C.)

Step 2

In a large bowl, mix flour and salt together. Blend in butter with a pastry cutter until mixture resemble coarse crumbs. In a small bowl, beat the egg with the cold water. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes.

Step 3

Divide dough in half. Roll each half out to 1/8 inch thickness. Using a 3.5 inch (8.5 centimeter) fluted round cookie cutter, cut out 22 rounds. Press dough into lightly greased 3 inch tart pans.

Step 4

In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.

Step 5

In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart shells.

Step 6

Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.