This Hong Kong Style Tart recipe is lightly sweetened. You can also reduce the amount of sugar on the crust as well as on the filling, depending on how sweet you want your dessert to be.
3 c. all-purpose flour
10 large eggs (beaten)
1 c. confectioner’s sugar
1 c. butter
2 dashes vanilla extract
1 c. evaporated milk
2/3 c. white sugar
1 1/2 c. water
- Combine the flour and confectioner’s sugar in a medium bowl and then add the butter. Stir in egg and vanilla until the mixture forms a dough.
- Start shaping the dough into 1 1/2 inch balls and then press them into tart molds. The edge should be in A shape.
- Preheat oven to 450 degrees Fahrenheit.
- In a medium saucepan, combine the water and sugar and then bring it to a boil. Once the sugar is fully dissolved, remove from heat and let cool to room temperature.
- Use a sieve to strain the eggs and add to the sugar mixture. Stir in vanilla and evaporated milk. Use the sieve to strain the filling and then fill the tart shells.
- Bake for about 20 minutes or until golden brown and the filling has puffed up.
- The batter should be slightly moist. If you see that it is too dry, add more butter. If it is too greasy, though, add some more flour.
- When pressing the dough into the tart molds, be sure that it covers the bottom and goes higher than the sides.
- You can substitute evaporated milk with whole milk.