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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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 small tart molds so that it covers the bottom, and goes up just above the rim. Use 3 fingers to crimp the edges. | 2. 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, 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. | 3. Bake for 15 to 20 minutes in the preheated oven, until golden brown and the filling is puffed up a little bit. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
confectioner ' sugar	1	cup		-	-	-	-
purpose flour	3	cups		-	-	-	-
butter	1	cup		1368.0	62.856	42.744	115.2
egg	1		beaten	71.5	0.36	6.28	4.755
vanilla extract	1	dash		-	-	-	-
white sugar	2/3	cup		516.0	133.3067	0.0	0.0
water	1 1/2	cups		0.0	0.0	0.0	0.0
egg	9		beaten	71.5	0.36	6.28	4.755
vanilla extract	1	dash		-	-	-	-
milk	1	cup	canned evaporated	552.0	13.296	5.496	57.216

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.