Hong Kong Egg Tarts

 This is the second attempt to bake my egg tarts.

I tried out the recipe below, turned out alright. the only issue i had was using too much eggs because you can make more then 12 egg tarts.  My mum was like 'WA". She goes on saying eggs not cheap la blah blah haha. I had excess of the custard to instead of wasting it I used it to make bread and butter pudding... Turns out nice :)  So end of the day you dont need 9 eggs u need only 5 eggs. But it was good fun.

My family, friends and colleagues enjoyed it ..

Ingredients ( for 12 egg tarts)

• 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

 Method

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 (160 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.