Hong Kong Style Egg Tarts recipe

12 servings

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 canned evaporated milk

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.