Eggs may be what's for breakfast, but as any chef knows - they are far more versatile than that. This souffle-like Chinese egg tart is definitely dessert worthy, although it can double as a breakfast pastry.
Chinese Egg Tart
Chinese Egg Tart
Ingredients
For 12 people
1 cup(s) confectioners' sugar
3 cup(s) all-purpose flour
1 cup(s) butter
1egg, beaten
1 dash(es) vanilla extract
2/3 cup(s) white sugar
12 ounce(s) water
9eggs, beaten
1 dash(es) vanilla extract
1 cup(s) evaporated milk
Directions
In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
Preheat the oven to 450 degrees. Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.