CANTONESE EGG TARTS RECIPE RECIPES

Steps:

• Crust: Refer to my Apple Pot-Pie recipe (NB: Roll out the dough and line in tart tin size, firmly press to make an even tart shell. Trim away any excess dough) Custard: Add sugar into the hot water till dissolved. Separately whisk the eggs with evaporated milk. Then pour the mixture into the hot water. Strain the egg mixture (through a sieve) to rid of any foam and pour into the tart shells/tart tin. Baking: Preheat the oven to 200 degrees and bake the tart in the lower third rack of the oven for 10-15 minutes or until the edges are lightly brown. Then lower the heat to 180 degrees. Keep an eye on it as once the custard is puffed up, pull oven door about 2-3 inches and bake for another 10-15 minutes till the custard is cooked through. Insert a toothpick in custard and if it stands on its own, it's done. Serve warm.

Steps:

• 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 degrees 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.