Hong Kong Style Egg Tarts

Hong Kong Style Egg Tarts

Serves 6

Ingredients for the Crust:
130g Confectioners' sugar
280g All purpose flour
230g Butter
1 Egg (Beaten)
1 tsp of Vanilla Extract

Ingredients for the Filling:
65g White Sugar
180ml Water
4&1/2 Eggs (Beaten)
1/2 tsp of Vanilla Extract
120ml Evaporated Milk

Methods:
1) In a medium bowl, weigh confectioners' sugar and all purpose flour and mix together.
2) Weigh the butter in a small bowl and cut it into small chunks.
3) Mix in butter into the medium bowl with a fork until it is in small crumbs.
4) Weigh the egg and vanilla extract in an another small bowl.
5) Stir in the egg and vanilla extract until mixture forms a dough.
6) Knead the dough till it does not stick to the bowl.
7) Shape dough into balls and press the balls into the tart molds so that it covers the bottom and the sides.
8) Preheat oven to 230 Degree Celsius.
9) Weigh the white sugar and water in a medium saucepan. Bring it to boil and all the sugar is dissolved. Once done, remove from heat and let the solution cool till room temperature.
10) Break open the eggs and beat them slightly. Strain the eggs through a sieve and whisk it into the sugar mixture.
11) Weigh the evaporated milk and vanilla extract in a small bowl.
12) Stir in the evaporated milk and vanilla extract into the sugar mixture.
13) Strain the filling through a sieve and fill the tarts shells.
14) Bake the egg tarts for about 30 minutes in the preheated oven until golden brown and the filling is puffed up by a little.

Note: Leftover can be put in the fridge for later use up to 3 days.