How to cook egg tarts?

How to cook egg tarts?

• Answer:

  Ingredients 1 cup confectioners' sugar 3 cups all-purpose flour 1 cup butter 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 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. Preheat the oven to 450 degrees F (230 degrees 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. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit. Ingredients 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 Directions 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.