Life's like that!: Recipe: Hong Kong Style Egg Tarts

I am really craving for some delicious egg tarts on a cold winter morning. All praise be to Allah (SWT) I found this recipe that seems to be easy to make. Allah (SWT) willing I hope to make a batch today.

Hong Kong Style Egg Tarts
From http://allrecipes.com/recipe/hong-kong-style-egg-tarts/detail.aspx

Original recipe yields 12 tarts.

Ingredients

1 cup confectioners' sugar
3 cups all-purpose flour
1 cup salted butter, cold and cut into small cubes (if unsalted butter is used, add 1/4 tsp salt)
1 egg, beaten
1 dash vanilla extract
2/3 cup white sugar
1 1/2 cups water
9 eggs, beaten
1 dash vanilla extract
1 cup evaporated milk/whole milk

Directions

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 tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.

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. Cook 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.

Note: I used small egg tart shells that I bought at an Asian grocery store, so I modified the portions in this recipe to make 12 small egg tarts.

Portion measurement modification: