Ingredients
22
22 servings
- •2 cups all-purpose flour
- •1 pinch salt
- •10 tablespoons butter, diced
- •0.25 cup confectioners' sugar
- •1 egg
- •2 tablespoons cold water
- •1 cup water
- •0.75 cup white sugar
- •3 eggs
- •0.375 cup evaporated milk
- •0.25 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F (200 degrees C.)
- In a large bowl, mix flour and salt together. Blend in butter with a pastry cutter until mixture resemble coarse crumbs. In a small bowl, beat the egg with the cold water. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes.
- Divide dough in half. Roll each half out to 1/8 inch thickness. Using a 3.5 inch (8.5 centimeter) fluted round cookie cutter, cut out 22 rounds. Press dough into lightly greased 3 inch tart pans.
- In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.
- In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart shells.
- Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.
Nutritional Facts
Per 22 servings
- Calories: 139
- Carbohydrate: 17g
- Fat: 7g
- Fiber: 0g
- Protein: 3g
- Sugar: 9g
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