How 2 make chinese egg tarts?

It's cheaper to just go to a Chinese bakery and buy them.

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 canned 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. http://holiday.allrecipes.com/az/HngKngStylggTrts.asp 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. http://pie.allrecipes.com/az/ggTrtsII.asp

This is the authentic recipe that makes the traditional puff-pastry with lard (there is no substitute for it that can give you that beautiful flaky crust, so just indulge once in a while). I've personally tried this recipe; and the result is spectacular, a silky smooth custard center surrounded by a crisp and flaky soft crust. --------------------------------------… Title: EGG CUSTARD TARTS Categories: Chinese, Desserts Yield: 6 servings Tart Pastry: 1/4 c Butter 1/4 c Lard 1 Egg 6 tb Sugar 2 c Sifted all purpose flour. Egg Custard Filling: 2 Whole extra large eggs 3 Extra large egg yolks 1 c Whole milk 1/2 c Half and half 1 c Sugar Cream the butter with lard. Add egg and sugar. Beat well. Add flour, 1 cup at a time. The dough will be mealy. Work quickly with your hands to gather dough into a ball. Knead lightly so the mixture adheres. You may chill it at this point while making the filling. Egg Custard Filling: Be sure all the ingredients are at room temperature. Beat whole eggs at low speed with egg yolks well. Do not over beat, add sugar, then milk, then half and half. Let mixture rest 10 - 15 minutes. Skim foam from mixture. Separate dough into 24 ball. Press each into 2 1/2 inch tart shell to an even layer across the bottom and all the way up the side. Fill shell with filling almost to the top. Preheat oven to 300. Place tarts on cooky sheet and bake for 45 minutes. Cool for 10 - 15 minutes. Loosen slightly by inserting a toothpick along the sides. Tart shell should unmold easily. Rhoda Yee's comments: It is important that the ingredients for the filling be at room temperature and beaten over a bowl of warm water. Cold ingredients will cause filling to separate during baking. By skimming off the foam, the custard will have a golden, creamy appearance with a velvety smooth texture which is a most unique and delightful gastronomic treat! Do not bake at high heat, this will cause the custard to bubble up like a balloon and burst. From "Dim Sum" by Rhoda Yee. Posted by James Lor.