Four egg tarts in on a plate.
Great Little Chinese Egg Tarts PYD Chefs


1 cup confectioners' sugar
3 cups all-purpose flour
1 cup butter
1 egg, beaten
Dash vanilla extract
2/3 cup white sugar
1 1/2 cups water
9 eggs, beaten
1 dash vanilla extract
1 cup evaporated milk

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 dough.
Shape dough into 1 1/2 inch balls,
Press the balls into tart pan so that it covers the bottom and sides
Preheat the oven to 450 degrees F

Combine the white sugar and water in a medium saucepan,
Bring to a boil. Cook until the sugar is dissolved,
Remove mixture 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.
Pour the filling through a sieve, filling the tart shells.
Bake for 15 to 20 minutes in the preheated oven
Bake until golden brown, and the filling is puffed up a little bit

Enjoy these tasty morsels