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LOCATION: Recipes >> Asian >> Chinese Egg Tart 04

Print this Recipe    Chinese Egg Tart 04

CRISP-CASED EGG TARTS

1 3/4 cups flour
1/2 cup solid vegetable shortening, chilled
1/4 cup butter, chilled
1 egg
2 tablespoons ice water
1 teaspoon vanilla extract

2/3 cup water
2/3 cup sugar
4 eggs
1/3 cup evaporated milk
1/2 teaspoon vanilla extract

Place flour in a food processor. Cut shortening and butter into
1/2-inch chunks and distribute over flour. Process with on-off
bursts until fat particles are the size of peas. Add egg, ice water,
and vanilla. Process until mixture just begins to form a ball.
(Do not process completely to the ball stage, and don't worry if
dough has shortening streaks in it.) Remove dough, shape into a
patty 1 inch thick, and cover with plastic wrap. Chill for at least
1 hour or up to 2 days.

In a small pan, heat water and sugar until sugar dissolves; let
cool. In a bowl, beat eggs slightly. Whisk in sugar-water syrup,
evaporated milk, and vanilla extract, blending until smooth.
Preheat oven to 300F. On a lightly floured board, roll out pastry
to about 1/4 inch thick. Cut into fourteen 4-inch circles (reroll
scraps and cut again if necessary). Fit circles into 2 1/2-inch
tart pans.

Lightly press dough into bottoms and sides of pans; trim edges.
Pour filling into pastry-lined pans to within 1/4 inch of top.
Place filled pans on a baking sheet; bake in preheated oven until
a knife inserted in center comes out clean, about 35 minutes. Place
pans on rack; let cool for 10 minutes. Remove tarts from pans.
Serve warm or at room temperature.

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