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Hong Kong egg tarts

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Origin of dish:  China
Type of cooking:  Oven
 
Preparation time: 20 minutes
Cooking time: 10 minutes
 
Ingredients (serves 2):

    To make the dough:

    1 cup confectioners' sugar
    3 cups all-purpose flour
    1 cup butter
    1 egg, beaten
    1 dash vanilla extract

    To make the filling:

    2/3 cup white sugar
    1 1/2 cups water
    9 eggs, beaten
    1 dash vanilla extract
    1 cup evaporated milk

Method:

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. Use 2 fingers to shape the edge into an A shape.

2. Preheat the oven to 450°F (230°C). 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. Strain the filling through a sieve, and 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.
Advice: In Hong Kong, when it's 3:15, everybody always has afternoon tea and they like to go to restuarants to have buns or egg tarts.

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another free recipe every day






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