can i hve the egg tart recipe

Makes about 24 egg tarts

INGREDIENTS:
Pastry:
2 cups all purpose flour
1/3 cup lard
1/3 cup butter
4 tablespoons hot water, or as needed
Custard Filling:
2 eggs, room temperature
1 1/2 cups whole milk
4 ounces sugar (castor or superfine if possible)
yellow food coloring (optional)

PREPARATION:
Preparations: Preheat the oven to 325 degrees Fahrenheit and grease the tart pans.

Cut the lard. Use a sifter to sift the flour into a large bowl. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs.

Continue kneading, adding the hot water. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling.

Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the sugar. Add the yellow food color if using.

On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter. Fit the circles into the tart shells.

Pour the filling into the shells. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minutes). Cool.


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Hong Kong Style Egg Tarts

圖片參考：http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/2762.jpg


INGREDIENTS

1 cup confectioners' sugar
3 cups all-purpose flour
1 cup butter
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 canned evaporated milk







DIRECTIONS

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.
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.
Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Note
Whole milk will work as a substitute for evaporated milk.