Royal China Restaurant’s Egg Custard Tarts

Ingredients

Pastry

1 cup Confectioners’ Sugar
3 cups Flour
1 cup Butter
1 Egg, beaten
1 dash Vanilla Extract

Filling

3 cups White Sugar
1½ cups Water
9 Eggs, beaten
1 dash Vanilla Extract
1 cup Evaporated Milk (whole milk will work as a substitute)

Method

1. Mix together the confectioners’ sugar, flour and butter with a fork until it forms crumbs.
2. Stir in the beaten egg and vanilla extract until the mixture forms a dough mixture. The texture should be slightly moist. Add more butter if it is too dry, or more flour if the dough seems greasy.
3. Shape the dough into 1 ½ inch balls, and press the balls into tart moulds. Press two fingers to shape the dough edge into an A shape.
4. Preheat the oven to 450˚F (230˚C).
5. In a saucepan, bring to the boil the white sugar and water until the sugar is dissolved, then remove from the heat and allow to cool.
6. Strain the eggs through a sieve, and whisk into the sugar mixture.
7. Stir in the evaporated milk and vanilla extract. Then strain the filling through a sieve, and fill the tart shells.
8. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling has puffed up a little.

To read about the Foody Traveller’s experience eating dim sum and these custard tarts, see the Royal China Restaurant review.