egg tarts!

04Jul11

Makes 24(?)

Ingredients

Shell

  • 3/4 cup sugar
  • 3 cups all-purpose flour
  • 1-1/2 cup butter
  • 1 egg, beaten
  • dash vanilla extract

Filling

  • 2/3 cup white sugar
  • 1-1/2 cup water
  • 8 eggs, beaten
  • dash vanilla extract
  • 1 cup 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.
  2. Preheat the oven to 400 degrees F. 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. 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.
Notes:
375 degrees F cooks filling too slowly.
400 degrees F cooks filling too slowly. (crust was brown after 12 min)
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