These yummy egg tarts have been a favorite of mine since childhood. A common Chinese dessert, these tarts are usually served warm and come in two different shells - flaky or crunchy. They're filled with a sweet silky smooth egg custard filling that just melts in your mouth.
Normally you can find these at Chinese pastry shops or restaurants that serve dim sum. However, the closest one to me is kind of far so I decided to try making some myself. I used this recipe from Allrecipes.com and made a few alterations based on what I already had.
1.5 C all-purpose flour
1/2 powdered sugar
1 stick of cold unsalted butter (cubed)
1 egg, beaten
1/4 C milk
1 dash of vanilla extract
2/3 C water
Preheat oven at 350. In a food processor, combine flour, sugar, and butter. Gently pulse everything together for about 30 seconds. Dump everything into a large mixing bowl. Make a well and pour in the beaten egg and vanilla. Mix together well until dough is formed. (If you notice it being too crumbly, use your hands and slowly work at the dough. The heat from your hands will slowly melt the butter to make the dough meld together.
Roll out the dough with a rolling pin until it's about 1/4 of an inch thick. Using a cookie cutter, cut out circles and fit them into the muffin tins. Take the leftover dough, keep re-rolling the dough flat, and cut out circles until you have twelve. By the end, you shouldn't have any dough left.
Heat water in a sauce pan. Once it boils, add the sugar and stir until it's fully melted. Set aside and let it cool to room temperature.
Spoon the mixture into the crusts and bake for 25 min. on the medium rack.