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Egg Tart Recipe 蛋撻

Egg Tart Recipe 蛋撻 

Material for 32 to 36 tarts shells
8 oz. cream cheese (may skip if allergic to dairy product)
3 sticks of Margarine or butter
3 cups of all-purpose flour
36 baking cup paper molds

1. Melt the margarine and cream cheese

2. Put 3 cups of all-purpose flour in a bowl

3. Mix margarine well with flour in a bowl to make the dough

4. Divide the dough into 36 equal parts and put them into the paper mold to make thin shells

5. Place the paper molds into the metal mold tray

6. Press the dough on the paper to make thin shells

Fillings for 12 tarts (Note for 36 tarts use 3 times the following quantities)
3 eggs well beaten
½ cup sugar
1/3 cup evaporated milk

7. Put ½ cup of sugar in a cup

8. Put water into a separate measuring cup

9. Add water to dissolve the sugar to make 1 cup of sugar water solution

10. Put 3 eggs in a bowl

11. Add eggs and evaporated milk to the sugar solution and mix well

12. Use a stainless steel mesh strainer to filter the solution to make sure the mixture is well beaten

13. One may have to beat and filter the mixture a few times

14. Fill each shell with egg mixture up to half. The mixture will rise up during baking.



15. Carefully fill all 36 shells with the egg mixture until half full.

16. Bake the shells with mixture at 375 degrees Fahrenheit for 18 to 20 minutes until done.


Bon Appétit 😋

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