Hong Kong Style Egg Tarts

These are a dim sum item in Hong Kong style restaurants.  My son likes to make them for Chinese New Year. They have a delectable buttery crust and a a sweet egg custard filling. The recipe makes a fair number, but you can freeze them. We make these in small muffin tins. They are intended as dessert, but you could also try them for breakfast!

Hong Kong Style Egg Tarts
Makes about 20
Recipe from Allrecipes.com

1 cup confectioner's sugar
3 cups flour (use Cup4Cup for a gluten-free version)
1 cup butter, cut into cubes
1 egg, beaten
1 tsp vanilla extract, divided
2/3 cup white sugar
1 1/2 cups water
9 eggs beaten
1 cup evaporated milk

In a medium bowl combine the confectioner's sugar and flour. Mix in the butter with a fork until it is in small crumbs. Stir in the egg and 1/2 teaspoon vanilla until the mixture forms a dough.  Divide dough into 1 1/2" balls. Press the dough into muffin tin so that it covers the bottom and goes up higher than the sides. Crimp the top edge with your fingertips.

Preheat the oven to 450 degrees. 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 beaten eggs through a sieve and whisk into the the sugar mixture.  Stir in the evaporated milk and the vanilla.  Strain the filling through a sieve and into a spouted bowl or measuring cup. Fill the tart shells to about 1/4" from the top.

Bake for 15-20 minutes or until the crust is golden brown and the filling is puffed up in the center.  Cool and serve at room temperature, or slightly warm.