hong kong style egg tarts

Hello, I'm back. Today, I had made delicious Hong Kong style Egg Tarts, I once tried baking but however it didn't work out. This time round, I made it! And it was not that difficult than the one I used to try on. A Dim Sum (Chinese food) that cantonese will have during Yum Cha (tea time). However, you may want to reduce the amount of sugar level so that the filling do not taste too sweet and it is suitable for children and elderly.

Hong Kong Style Egg Tarts.

Refer to point 1 on direction.

Refer to point 2 on direction.

Refer to point 5 on direction.

Serving: 12

Prep Time: 25 Mins

Cook Time: 45 Mins

Ingredients

On pastry:

• 1 cup confectioners' sugar
• 3 cups all-purpose flour
• 1 cup butter
• 1 egg, beaten
• 1 dash vanilla extract

On filling:

• 2/3 cup white sugar
• 1 1/1 cups water
• 9 eggs, beaten
• 1 dash vanilla extract
• 1 cup evaporated milk

Directions

1. In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs.
2. Stir in the egg and vanilla extract until the mixture form a dough, you may want to use your hand so that it is easier for the mixture to form into dough. Add butter if it is too dry, or more flour, if the dough seems greasy.
3. Shape dough into 1/2 inch balls, and press the balls into tarts molds so that it covers the bottom, and goes up higher than the sides. Use 2 finger to shape the edge into an A shape.
4. Preheat the oven to 450 degree F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to boil. Cook until the sugar 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 eggs mixture with a sieve again to remove unpleasant lumps.
5. Now pour in the mixture and fill up the tart shells, pour in slowly so that the mixture do not collect bubbles on the surface.
6. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Now you are ready to become a dim sum chef, haha...