Egg Tart

Many years ago when I was still in Malaysia I had a friend's mother that knew how to make egg tart and I actually when over to their house to learn how to make them. Everyone said why do you even want to try or learn how to make egg tart when it's so convenient to just buy them at the store (food in Malaysia is so convenient). Knowing that I will eventually go overseas to study and might want to eat them so I decided that it won't be a bad thing to know. I made it a couple of times when I was back home just to see if it works and after I moved out of the dorms to my own apartment. I made it a couple of time then too but I've not made it since then. I bought some from the Chinese bakery before but that has been a long time. Suddenly I had some cravings for egg tarts. I hear/see the word egg tart every where [actually I Google egg tart too so I can compare my recipes that didn't help I'm assuming :) ] so after dinner last night I decided to make some.



Egg tart

INGREDIENTS
1/2 cup confectioners' sugar
1-1/2 cups all-purpose flour (add 3 table spoon of corn flour and fill it to make 11/2 C flour)
1/2 cup butter
1/2 egg, beaten

1/3 cup white sugar
3/4 cup water
4-1/2 eggs, beaten
1/2 dash vanilla extract
1/2 cup canned 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. 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.

2. 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 (make very sure it's cool or else eggs will cook when you put it in). 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.

3. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Note
Whole milk will work as a substitute for evaporated milk.

I was thinking I would make 1/2 dozens just to munch but for some reason 14 tarts came out. Hubby said that it's the best he's eaten. I used to use margarine to the pastry but this time I used butter and it helped a lot. He thinks that I want to make him FAT by making all these stuff lol..