Chinese Egg Tart
Eggs may be what's for breakfast, but as any chef knows - they are far more versatile than that. This souffle-like Chinese egg tart is definitely dessert worthy, although it can double as a breakfast pastry.
Ingredients
- 1 cup(s) confectioners' sugar
- 3 cup(s) all-purpose flour
- 1 cup(s) butter
- 1 egg, beaten
- 1 dash(es) vanilla extract
- 667/1000 cup(s) white sugar
- 12 ounce(s) water
- 9 eggs, beaten
- 1 dash(es) vanilla extract
- 1 cup(s) evaporated milk
Instructions
- 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.
- 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.
- Ready in 45 min.
Nutrition
Calories: 4384.33kcalCarbohydrates: 572.2gProtein: 95.99gFat: 188.92gSaturated Fat: 117.49gCholesterol: 498.29mgSodium: 2311.4mgFiber: 10.14gSugar: 282.71g
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