The Sophisticated Cook

If I have to pick my favorite Chinese dessert, it’s the egg tarts. There are two kinds of outer casings: short crust pastry and puff pastry. You’ll find traditional egg tarts are made from puff pastry. I found a recipe from All Recipes and thought I should give it a try. The recipe uses the short crust pastry. Nonetheless, the recipe still came out good. The filling taste almost authentic but I might work on a different recipe for the crust next time. I personally like the puff pastry better.

Ingredients:

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

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

Directions:

1. Preheat the oven to 375 degrees F.

2. 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. Refridgerate for 20 minutes in plastic wrap.

3. 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.

4. Preheat the oven to 375 degrees F.

5. 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.

6. 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 again.

7. Place the tart shells on a large baking sheet and fill the tart shells.

8. Bake for 45 minutes until golden brown and the filling is puffed up a little bit.

Cook's Tips:

* Have all the ingredients in room-temperature before you start baking.

* To easily pour the egg mixture in the tart shell, use a large measuring cup (4 cups or larger) or a small pitcher.

* To avoid spilling your egg tarts - pull the oven rack about 2/3 out. Place the baking sheet and the tart shells. Without burning yourself from the hot oven, carefully pour the egg mixture in the tart shells and slowly slide the oven rack inside.

* If you don't want to use the ball method to shape your tart shells. Roll out the dough to 1/4 inch thickness and use a circular cookie cutter that is about the same size as the tart shells to cut out the dough. Place the cut out dough on the tart shell and shape it with your fingers. Cut out the excess dough if necessary.

* If you have any extra egg mixture, put it in ramikins and bake it as an egg custard dessert!