Hong Kong Style Egg Tarts Recipe

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.

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.

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