The dough for these miniature tarts is sweet, buttery and flaky, thanks to the egg yolk, butter and confectioners ' sugar. The filling is a simple egg custard made with evaporated milk and a smidgen of vinegar. Each of these dainty baked tarts are the per
INGREDIENTS (for 1 servings):
- 2 cups all-purpose flour
- 5/8 cup butter
- 1 egg yolk
- 7 tablespoons confectioners' sugar
- 2 tablespoons evaporated milk
- 5 eggs
- 3/4 cup white sugar
- 1 1/8 cups boiling water
- 1/2 cup evaporated milk
- 2 tablespoons custard powder
- 1/4 teaspoon distilled white vinegar
Preheat the oven to 375 degrees F (190 degrees C).
Cream butter and confectioners' sugar. Mix in egg yolk, flour, and 2 tablespoons evaporated milk. Roll dough out thinly, and cut out rounds with a fluted cutter. Place into tart molds.
Bake for 12 minutes.
Beat eggs. Mix in 1/5 cup evaporated milk, custard powder, and white vinegar. Dissolve sugar in boiling water, and pour into custard mixture. Mix well, and let stand to remove air bubbles. Pour the egg custard into the baked tart shells.
Bake for 10 minutes. Cool.