Some other egg tarts hangus already,so I didn't take any photo of it~Btw,Enticing right! 
These whole week makes me feel very fatigued and monotonous......Nothing seems to be delighting and inspiring, so I just get some recipes on pastry and start working on it. It's very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want for more sweet taste, you can add more sugar to the filling. Hope you enjoy this delectable pastry~Pls Try it at home if you have an oven!
· 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 evaporated milk
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.
TAKENOTE
Whole milk will work as a substitute for evaporated milk.
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