Chinese-Style Egg Custard Tarts

Ingredients

Pastry:

• 2 1/2 Tablespoons confectioners' sugar
• Pinch of salt
• 1 1/4 cup all-purpose flour
• 6 Tablespoons unsalted butter, softened
• 1 1/4 tsp. evaporated milk
• 2 Tablespoons beaten egg*

Filling

• 1/3 cup plus 1 Tablespoon granulated sugar
• 1/2 cup water
• 1/2 teaspoon vanilla extract
• 4 eggs (*plus remaining egg from pastry), beaten then strained
• 1/2 cup evaporated milk (or regular milk)

Directions

1. To make pastry: Stir together the confectioners' sugar, pinch of salt, and all-purpose flour. Cut in the softened butter until stiff dough forms. Mix in the evaporated milk and 2 Tbsp. beaten egg until combined, but do not over mix.
2. Refrigerate the dough for half an hour.
3. To make filling: Boil sugar and water until sugar is melted. Cool down to room temperature. Add eggs, vanilla extract and evaporated milk. Filter the mixture through a strainer. Discard sediment.
4. To make tarts: Divide the pastry dough into 12 equal pieces. In 12 lightly-greased mini tart pans (2-3 inches in diameter), press a piece of dough so that it covers the bottom and sides. Preferably using a liquid measuring cup, pour the filling evenly among the tarts. Place pans on a cookie sheet and bake in a 375 degree Fahrenheit for 17-20 minutes, or until filling has set.