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Ingredients
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2 cups all-purpose flour
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1 pinch salt
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10 tablespoons butter, diced
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¼ cup confectioners' sugar
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1 egg
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2 tablespoons cold water
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1 cup water
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¾ cup white sugar
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3 eggs
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⅜ cup evaporated milk
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¼ teaspoon vanilla extract
Directions
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Preheat oven to 400 degrees F (200 degrees C.)
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In a large bowl, mix flour and salt together. Blend in butter with a pastry cutter until mixture resemble coarse crumbs. In a small bowl, beat the egg with the cold water. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes.
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Divide dough in half. Roll each half out to 1/8 inch thickness. Using a 3.5 inch (8.5 centimeter) fluted round cookie cutter, cut out 22 rounds. Press dough into lightly greased 3 inch tart pans.
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In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.
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In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart shells.
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Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.
Nutrition Facts (per serving)
139 | Calories |
7g | Fat |
17g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 22 | |
Calories 139 | |
% Daily Value * | |
Total Fat 7g | 8% |
Saturated Fat 4g | 19% |
Cholesterol 49mg | 16% |
Sodium 55mg | 2% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 0g | 1% |
Total Sugars 9g | |
Protein 3g | 5% |
Vitamin C 0mg | 0% |
Calcium 20mg | 2% |
Iron 1mg | 4% |
Potassium 39mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.