Egg Tarts [0000795]

Ingredients:

1 cup gluten-free all-purpose flour
1/4 cup unsalted butter, cold and cubed
1/4 cup cold water
1/2 cup granulated sugar
1/2 cup hot water
2 large eggs
1/2 cup evaporated milk
1/2 teaspoon vanilla extract
Ground nutmeg or cinnamon (optional, for garnish)

Instructions:

In a mixing bowl, combine the gluten-free all-purpose flour and cold, cubed butter. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the cold water to the flour-butter mixture, mixing until a dough forms. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C). Grease a muffin tin or tart molds with cooking spray or butter.

Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to about 1/8-inch thickness. Cut out circles slightly larger than the tart molds or muffin cups.

Press the dough circles into the greased tart molds, making sure to evenly cover the bottom and sides. Trim any excess dough.

In a separate bowl, dissolve the granulated sugar in the hot water. Let it cool to room temperature.

In another bowl, whisk together the eggs, evaporated milk, and vanilla extract. Gradually add the cooled sugar-water mixture while whisking continuously.

Pour the egg mixture into the prepared gluten-free tart shells, filling each about 2/3 full.

Optional: Sprinkle a small pinch of ground nutmeg or cinnamon on top of each tart for added flavor.

Bake in the preheated oven for 20-25 minutes or until the tart shells are golden brown and the custard is set.

Allow the Chinese Egg Tarts to cool in the muffin tin or tart molds for a few minutes, then transfer them to a wire rack to cool completely.

Once cooled, remove the tarts from the molds and serve.

Enjoy these delicious gluten-free Chinese Egg Tarts as a sweet treat!