EGG TARTS II

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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.

Provided by Goh Mei Lee

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 22

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 138.5 calories, Carbohydrate 17.4 g, Cholesterol 48.9 mg, Fat 6.6 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 3.8 g, Sodium 55.1 mg, Sugar 8.7 g

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