[laceytam]

does someone know how to make egg tart?
do you have recipe or pics that can show me?

[kaeun]

I'm assuming that this is something from the Chinese cuisine.

Hong Kong Style Egg Tarts

"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 to you, can add more sugar to the filling. Hope you enjoy it!"
(12 servings)
(4.5 stars out of 5)

INGREDIENTS:
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

DIRECTIONS:
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.

*Note:
Whole milk will work as a substitute for evaporated milk.
Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

[laceytam]

it looks really easy, thanks i will try it

[laceytam]

still have 1 question
how much litre should the cup??

[A m a r a n t h]

aka dun tat or something in canto >.> god i love it but only the ones you see in the metal pans not the ones in the like paper covers

[kakashi]

sounds more like dahn taht actually.

[TrainDriver]

dahn tat, dun tut, dahn taht, lol our romanization sucks. flakey pastry tastes best, a lot of WA dim sum stop using flakey.

[Ayuu~]

i only like the flaky pastry egg tartsss
yum yummm!!

[LycheeTea]

*droolz*.. egg tarts are so heavenly.. especially when its freshhh out of the oven.

[palexskin]

I've never had them before but they look good! They look like cheesecake though.

[AMAZiFiED *(:]

Wah, they`re really good. I eat them with my spooon ^^)v

[xtehdeb]

egg tarts are goooooood. <3 lol

[~ BunnyliciouS ~]

that thing is very high in cholesterol, they use 9 eggs

[GongZhenPei]

oh goshers these make my mouth drools T_T lol...anyways, i love the ones with the flakey crust the most =] my sister and i tried making it like 3 times, but they were all failures =[

[sphynkter]

yea eggtarts are really bad for you. a lot of sugar and fat. mmm goodness.

[swtaznangel]

Dahn Tahts are hecka good!! Yummy! I love the ones from San Francisco's Golden Gate Bakery or soemthign liek that.

['Noche.]

They are so good, especially fresh from the baker's! (Because making them myself probably isn't such a good idea).

But I don't eat them that often, so I don't think about the cholesterol. ^^

[EMPIRE]

oh man...it likes i have always known it's really bad for you but after reading what some have wrote (high in cholesterol & lots of sugar & fat) i really don't want to try to make it no more...shoot..i went and got the ingredients yesterday....

[tre]

egg tarts..yum
i only get to eat these once in a while

[TrainDriver]

that thing is very high in cholesterol, they use 9 eggs

holy sh1t, 9 eggs!!!!! bah gonna die if i eat too many.