What are the recipe for making egg tart?

Question

Can u write down the ingredients for making a egg tart.

Answer 1

By: Wildcat

Oct 3, 2002

Very easy to make chinese style Egg Tart, you can put the leftover in the refrigerator for 3 days, you can also reduce the sugar used on the crust and the filling to fit your taste, what I have here is only lightly sweetened, hope you enjoy it!

SERVES 10 -12 , 10 -12 tarts

Ingredients

Crust Ingredient

8 ounces soften butter

4 ounces confectioners' sugar

1 egg (sift egg through strainer)

13 ounces flour

3-5 drops vanilla extract

Egg Filling Ingredient

4 ounces sugar

24 ounces water

3-5 drops vanilla extract

9 eggs (sift egg through strainer after eggs have been beaten)

8 ounces evaporated milk (or regular milk is fine too)

Directions

1Direction to make crust.

2Mix sugar, butter and flour.

3Then add egg and vanilla extract.

4Mix well.

5Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).

6Pull dough and make a ball shape to about 1.

75 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.

8Boil sugar and water until sugar is melted.

9Cool down to room temperature.

10Add eggs, vanilla extract and evaporated milk.

11Filter the mixture through the strainer.

12Pour into the tart crust.

13Preheat oven for 10 minutes.

14Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.

Answer 2

INGREDIENTS (Nutrition)

    * 1 cup confectioners' sugar

    * 3 cups all-purpose flour

    * 1 cup butter

    * 1 egg, beaten

    * 1 dash vanilla extract

    *  

    * 2/3 cup white sugar

    * 1 1/2 cups water

    * 9 eggs, beaten

    * 1 dash vanilla extract

    * 1 cup canned evaporated milk

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DIRECTIONS

1. 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.

2. Preheat the oven to 450 degrees F (230 degrees C). 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.

3. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

FOOTNOTE

*Whole milk will work as a substitute for evaporated milk.