EGG TART

This recipe looks pretty nice to work with : hmm yumm yumm…

I WANT TO TRY MAKING THIS! put as an evidence here for myself.

125 g confectioners’ sugar
375 g all-purpose flour
225 g butter
1 egg, beaten
1 dash vanilla extract

135 g white sugar
355 ml water
9 eggs, beaten
1 dash vanilla extract
235 ml evaporated milk

1.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.

2.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.
3.Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.