Chinese Egg Tarts

Name: Chinese Egg Tarts
Total time: 30
Yield: 12
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon white sugar; ¼ teaspoon baking powder; ⅛ teaspoon salt; 4 ounces butter, softened; 3 tablespoons cold water; ¾ cup hot water; ½ cup white sugar; 3 eggs; 2 tablespoons evaporated milk; ¼ teaspoon vanilla extract

Recipe by noopster from allrecipes.com

Dessert 30 Mins.

Ingredients

12 servings

•

1 ½ cups all-purpose flour
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1 teaspoon white sugar
•

¼ teaspoon baking powder
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⅛ teaspoon salt
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4 ounces butter, softened
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3 tablespoons cold water

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¾ cup hot water
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½ cup white sugar
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3 eggs
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2 tablespoons evaporated milk
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¼ teaspoon vanilla extract

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Grease 12 small (3 1/2-inch) fluted brioche pans.
Sift flour, sugar, baking powder, and salt together in a mixing bowl. Add butter and cold water; mix until dough forms into a ball.
Roll dough on a lightly floured work surface with a lightly floured rolling pin to 1/8-inch thickness. Cut dough into rounds and press lightly into the prepared pans.
Mix hot water and sugar in a bowl until sugar melts. Whisk in eggs; pour in evaporated milk and vanilla extract and mix well. Divide egg mixture between dough shells.
Bake in the preheated oven until egg is almost firm in the middle, 14 to 16 minutes. Let cool 10 minutes before transferring to a wire rack.