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.
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