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Hong Kong Style Egg Tarts

 

Total Time: 45 min (Prep 25 min; Cook 20 min)

Yield: 12 servings

 

Ingredients

 

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

 

Directions

Hong Kong Style Egg Tarts

 

1. 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.

 

2. 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.

 

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