Yummy Asian egg tarts! This recipe makes 22 3-inch tarts. First, mix up a batch of shortdough pastry, then fill them with egg custard and bake.
Ingredients
- 2 cups all-purpose flour
- 1 pinch salt
- 10 tablespoons butter, diced
- ¼ cup confectioners' sugar
- 1 egg
- 2 tablespoons cold water
- 1 cup water
- ¾ cup white sugar
- 3 eggs
- 3/8 cup evaporated milk
- ¼ teaspoon vanilla extract
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C.)
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 22 | |
Calories 139 | |
% Daily Value * | |
Total Fat7g | 8% |
Saturated Fat4g | 19% |
Cholesterol49mg | 16% |
Sodium55mg | 2% |
Total Carbohydrate17g | 6% |
Dietary Fiber0g | 1% |
Total Sugars9g | |
Protein3g | |
Vitamin C0mg | 1% |
Calcium20mg | 2% |
Iron1mg | 4% |
Potassium39mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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