egg tarts ii

Ingredients

• Servings: 22
• 2 cups all-purpose flour
• 1 pinch salt
• 10 tablespoons butter, diced
• 1/4 cup confectioners' sugar
• 1 egg
• 2 tablespoons cold water
• 1 cup water
• 3/4 cup white sugar
• 3 eggs
• 3/8 cup evaporated milk
• 1/4 teaspoon vanilla extract

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c.)
• in a large bowl, mix flour and salt together. blend in butter with a pastry cutter until mixture resemble coarse crumbs. in a small bowl, beat the egg with the cold water. stir the egg mixture into the flour mixture to form a soft dough. wrap with plastic and refrigerate for 30 minutes.
• divide dough in half. roll each half out to 1/8 inch thickness. using a 3.5 inch (8.5 centimeter) fluted round cookie cutter, cut out 22 rounds. press dough into lightly greased 3 inch tart pans.
• in a saucepan over low heat, stir water and sugar until sugar dissolves. measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.
• in a large bowl, combine eggs, evaporated milk and vanilla. beat until smooth. strain into reserved syrup and mix well. pour into prepared tart shells.
• bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.