how to make chinese egg tarts?

Answer 1

Chinese Style Egg Custard Tarts:

45 min 25 min prep
10-12 servings
10-12 tarts

Crust Ingredient
8 ounces soften butter
4 ounces confectioners' sugar
1 egg (sift egg through strainer)
13 ounces flour
3-5 drops vanilla extract
Egg Filling Ingredient
4 ounces sugar
24 ounces water
3-5 drops vanilla extract
9 eggs (sift egg through strainer after eggs have been beaten)
8 ounces evaporated milk (or regular milk is fine too)

1. Direction to make crust.
2. Mix sugar, butter and flour.
3. Then add egg and vanilla extract.
4. Mix well.
5. Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).
6. Pull dough and make a ball shape to about 1.
7. 5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.
8. Boil sugar and water until sugar is melted.
9. Cool down to room temperature.
10. Add eggs, vanilla extract and evaporated milk.
11. Filter the mixture through the strainer.
12. Pour into the tart crust.
13. Preheat oven for 10 minutes.
14. Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.

Answer 2

CHINESE EGG TARTS

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 canned evaporated milk

DIRECTIONS:

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 deg 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.

Answer 3

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