Egg Tarts II Recipe

Ingredients
<br>- 2 cups all-purpose flour
<br>- 1 pinch salt
<br>- 10 tablespoons butter, diced
<br>- ¼ cup confectioners' sugar
<br>- 1  egg
<br>- 2 tablespoons cold water
<br>- 1 cup water
<br>- ¾ cup white sugar
<br>- 3  eggs
<br>- ⅜ cup evaporated milk
<br>- ¼ teaspoon vanilla extract
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C.)
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: 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.
<br>step 6: Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.
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Ingredients
- 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

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C.)
step 2: 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.
step 3: 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.
step 4: 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.
step 5: 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.
step 6: Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.

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