简式蛋挞(Egg Tart)

I made it for the international potluck party, with modified recipe from here

Yield 20 tarts in 3-inch muffin pans



Ingredients

* 2 cups all-purpose flour
* 1 pinch salt
* 10 tablespoons butter, diced
* 1/4 cup white sugar
* 1 egg
* 2 tablespoons cold water
*
* 1 cup water
* 1/2 cup white sugar
* 3 eggs
* 3/8 cup milk, 2% reduced fat
* 1/4 teaspoon vanilla-walnut flavor

Directions

1. 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.
2. 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.
3. Preheat oven to 400 degrees F (200 degrees C.)
4. Divide dough in half. Roll each half out to 1/8 inch thickness (as thin as you can without breaking it). Using a 3.5 inch (8.5 centimeter) round cookie cutter, cut out 20 rounds. Press dough into lightly greased 3 inch tart pans.
5. In a large bowl, combine eggs, milk and vanilla flavor. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart shells.
6. Bake in the preheated oven for 25 minutes, or until pastry is golden brown and filling is set.
7. The remaining dough and syrup can be stored in 4C for the next day.