ASIAN TARTS RECIPES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 12 small (3 1/2-inch) fluted brioche pans.
• Sift flour, sugar, baking powder, and salt together in a mixing bowl. Add butter and cold water; mix until dough forms into a ball.
• Roll dough on a lightly floured work surface with a lightly floured rolling pin to 1/8-inch thickness. Cut dough into rounds and press lightly into the prepared pans.
• Mix hot water and sugar in a bowl until sugar melts. Whisk in eggs; pour in evaporated milk and vanilla extract and mix well. Divide egg mixture between dough shells.
• Bake in the preheated oven until egg is almost firm in the middle, 14 to 16 minutes. Let cool 10 minutes before transferring to a wire rack.

Steps:

• Roll out the Pie Crust (1 package) on a floured surface.
• Use a bowl to to cut out 6 - 8 circles.
• Press the circles into a muffin pan to form cups. Put the pan into the fridge until you are ready to fill the cups.
• In a large pot, mix together the Salt (1 pinch), Egg (4), Granulated Sugar (1/2 cup), and Evaporated Milk (1 1/2 cup).
• Preheat the oven to 350 degrees F (180 degrees C).
• Put the pot on the stove on the lowest heat and stir in one direction until the sugar has dissolved. Do not boil. Let it cool and pour the contents through a strainer.
• Fill the crusts to about three quartes with the custard.
• Bake for 20 minutes. Serve hot.