Chinese Egg Custard Tarts Recipe

Quite simple to cook, Chinese egg tarts can be sought out in Hong Kong, Macau, and other areas of China. There are 2 methods for forming the layers to the moulds. One is pushing with hands straightly and the other is rolling out with a pin and slice the wrap with a mould.

You are able to minimize the sugar utilized on the shell and the filling to match your preference, this dish is softly sweetened.

Ingredients:
Crust Ingredient
• 1 egg (sift egg through strainer)
• 13 ounces flour
• 3 -5 drops vanilla extract
• 8 ounces soften butter
• 4 ounces confectioners' sugar
Egg Filling Ingredient
• 9 eggs (sift egg through strainer after eggs have been beaten)
• 8 ounces evaporated milk (or regular milk is fine too)
• 4 ounces sugar
• 24 ounces water
• 3 -5 drops vanilla extract

Instructions:
1. Combine sugar, flour and butter.
2. Include egg and vanilla essence.
3. Mix up properly.
4. Smoothness of dough need to be a bit not dry, moist (include marg if too hard), and not oily (include flour if too greasy).
5. Draw dough and make a ball form to about 1.
6. 5 inch diameter, after that push right into tart mould, begin with the center then press up till it goes higher than the side, then utilize 2 hands to form the part to a A form.
7. Boil sugar plus water up until sugar is melted.

8. Cool off to room temperature.
9. Include eggs, vanilla essence and vaporized milk.
10. Filter the mix with the strainer.
11. Put into the tart crust.
12. Pre-heat oven for 10 mins.
13. Bake at 230 degrees for 20 mins till golden brown and the filling raise up a bit.