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.
INGREDIENTS (for 2 servings):
- 2 cups all-purpose flour
- 1 pinch salt
- 10 tablespoons butter, diced
- 1/4 cup confectioners' sugar
- 1 egg
- 2 tablespoons cold water
- 1 cup water
- 3/4 cup white sugar
- 3 eggs
- 3/8 cup evaporated milk
- 1/4 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C.)
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.
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.
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.
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.
Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.