AuthorBiteSizedA sweet and salty egg tart!
Combine the confectioners' sugar and all-purpose flour in a medium bowl. By using a fork, mix the butter forming the mixture into into small crumbs.
Add the vanilla and egg and mix until a dough forms. Cover the dough in cling wrap and rest it in the chiller for 10-15 minutes.
After resting, shape the dough into 1 1/2-inch ball and press them into tart molds so that they cover the bottom and extend higher than the sides. Cover the tarts with a wet towel and set them aside.
Combine the hot water and sugar, and stir until the sugar dissolved.
After the water and sugar mixture has cooled, add the beaten eggs.
Add the evaporated milk and vanilla. Strain the eggs through a sieve to make sure you have a smooth filling.
Fill the tart shells with the strained filling and top with the salted egg slices.
In a preheated oven at 230°C/450°F, bake for 15-20 minutes, until golden brown and the filling has puffed up.
Serve it as soon as it has cooled.
Ingredients
Directions
Combine the confectioners' sugar and all-purpose flour in a medium bowl. By using a fork, mix the butter forming the mixture into into small crumbs.
Add the vanilla and egg and mix until a dough forms. Cover the dough in cling wrap and rest it in the chiller for 10-15 minutes.
After resting, shape the dough into 1 1/2-inch ball and press them into tart molds so that they cover the bottom and extend higher than the sides. Cover the tarts with a wet towel and set them aside.
Combine the hot water and sugar, and stir until the sugar dissolved.
After the water and sugar mixture has cooled, add the beaten eggs.
Add the evaporated milk and vanilla. Strain the eggs through a sieve to make sure you have a smooth filling.
Fill the tart shells with the strained filling and top with the salted egg slices.
In a preheated oven at 230°C/450°F, bake for 15-20 minutes, until golden brown and the filling has puffed up.
Serve it as soon as it has cooled.
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