Egg Tarts

Yesterday my dear friend Elaine came over requesting to learn the 'piggy boy bread' recipe after trying it a few days ago. So we made that, some of them we even rolled a little sausage inside because her daughters likes sausage! AND! we made my kids favorite dim sum item: EGG TARTS!

Here is the recipe I concluded to after combing several online site's instructions:

For the 'buttery' crust:
225 grams of all purpose flour (almost 2 cups, I used 2 cups, its works)
125 grams of butter (1 stick is what I used)
55 grams of fine sugar (powder sugar is what I used, about half a cup)
1 egg
dash of vanilla extract

beat butter and sugar together, then add egg and vanilla, beat together, shift in flour, push around with spoon or hand form dough...set inside refrigerator while you make the filling

For the filling:
3 eggs
110 grams of sugar (about half a cup)
225 grams oh hot water (1 cup)
85 grams of evaporated milk (3 ounces, 100ml)
1/2 teaspoon vanilla extract

melt sugar in hot water
whisk egg with milk and vanilla
pour egg mixture into water, stir
shift out foam

To make tarts
turn oven on to 375 degrees
roll dough to 1/4 inch thick on flour surface
use a round shape (cup or bowl) to cut out to circles
put dough circles inside muffin cups or tart cups if u have them
use fingers to push dough on to cup
repeat till all dough is used
pour filling mixture into dough cups

bake 375 degrees for 15 minutes, reduce to 350 degrees, bake 10 minutes with door slightly open, do not keep the oven door close completely

insert toothpick into custard, if toothpick does not move, its ready.

Found a very descriptive method for puff pastry to use as the tarts shell:
http://www.barefootkitchenwitch.com/the_barefoot_kitchen_witc/2009/06/homemade-puff-pastry-dough.html

I will give it a try one of these days....
Enjoy