CHINESE EGG TARTS
Steps:
- 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.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 21 g, Cholesterol 67.4 mg, Fat 9.2 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 109.5 mg, Sugar 9.1 g
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Alpita islam
[email protected]These egg tarts were amazing! I will definitely be making them again.
hellen nunez
[email protected]I followed the recipe exactly, but my egg tarts didn't turn out as well as I hoped. The crust was too thick and the filling was too runny.
Kashi Bhai
[email protected]These egg tarts were delicious! I would definitely recommend them to others.
Victor Mapanyane
[email protected]I'm not a huge fan of egg tarts, but these were actually pretty good. The crust was flaky and the filling was creamy.
HR Mamun vai
[email protected]These egg tarts were a bit bland. I think I'll add some more sugar to the filling next time.
Elia Ramanyimi
[email protected]The filling was a bit too sweet for my taste, but the crust was perfect.
lama bimal
[email protected]These egg tarts were easy to make and turned out great! I used a store-bought pie crust, which made it even easier.
Sefatullah Mumand
[email protected]I made these egg tarts for a party, and they were a huge hit! Everyone loved them. The crust was especially delicious.
Poet Zain
[email protected]These egg tarts were absolutely delicious! The crust was flaky and buttery, and the filling was rich and creamy. I followed the recipe exactly, and they turned out perfectly. I will definitely be making these again soon.