Egg Tarts

INGREDIENTS

Crust Ingredient:

• 4 oz. confectioners' sugar
• 13 oz. all-purpose flour
• 8 oz. soften butter
• 1 egg, beaten
• 3 ~ 5 drops vanilla extract
  

Egg Filling Ingredient :

• 4 oz. white sugar
• 24 oz. water
• 9 eggs, beaten
• 3~5 drops vanilla extract
• 8 oz. evaporated milk
• 1/2 tsp white vinegar
  

DIRECTIONS :

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 lightly greased 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.