Egg Tarts

 Egg Tarts are a delicious and popular Chinese pastry that consists of a flaky, buttery pastry crust filled with a smooth, custardy egg filling. Here's a recipe to make Egg Tarts at home:

**Ingredients**:

**For the Pastry Crust**:

- 1 1/4 cups all-purpose flour

- 1/4 cup confectioner's sugar (powdered sugar)

- 1/2 cup unsalted butter, cold and cut into small cubes

- 1 egg yolk

- 1-2 tablespoons ice-cold water

**For the Egg Filling**:

- 2/3 cup granulated sugar

- 1 cup hot water

- 1/2 cup evaporated milk

- 2 large eggs

- 1 teaspoon vanilla extract

**Instructions**:

**For the Pastry Crust**:

**1. Prepare the Pastry Dough**:

- In a food processor, combine the all-purpose flour and confectioner's sugar. Pulse briefly to mix.

- Add the cold, cubed butter and pulse until the mixture resembles coarse breadcrumbs.

- Add the egg yolk and 1 tablespoon of ice-cold water. Pulse until the dough starts to come together. If needed, add an additional tablespoon of water to help bind the dough.

- Remove the dough from the food processor and knead it lightly until it forms a smooth ball. Do not over-knead. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

**2. Prepare the Pastry Shells**:

- Preheat your oven to 375°F (190°C).

- Roll out the chilled pastry dough on a floured surface to about 1/8 inch thickness.

- Use a round cookie cutter or a cup to cut out circles from the dough that are slightly larger than the tart molds or muffin tins you'll be using.

- Gently press the dough circles into the tart molds or muffin tins, ensuring they cover the bottom and sides evenly. Trim any excess dough.

**For the Egg Filling**:

**1. Prepare the Filling**:

- In a bowl, combine the granulated sugar and hot water, stirring until the sugar is completely dissolved.

- In a separate bowl, whisk together the evaporated milk, eggs, and vanilla extract.

- Slowly pour the egg mixture into the sugar mixture, stirring continuously.

**2. Fill the Pastry Shells**:

- Carefully pour the egg filling into the prepared pastry shells, filling them about 2/3 full.

**3. Bake**:

- Place the tart molds or muffin tins on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the custard is set and the tops are lightly golden.

**4. Cool and Serve**:

- Allow the Egg Tarts to cool in the molds for a few minutes, then transfer them to a wire rack to cool completely.

- Serve your homemade Egg Tarts at room temperature. They are best enjoyed on the day they are made.

Egg Tarts are a delightful treat with a flaky crust and a creamy, sweet custard filling. They are commonly served as a dessert or snack in many Chinese bakeries and Dim Sum restaurants.