Our ISYS100 group video presentation

Arabic Food Recipes in English

This book was made by an American woman who lives in middel east particularly in Jordan.

Her passion about cooking Arabic food guides her to write this book after years to put these recipes together.

This book is available  for free in a Pdf file at :

http://arabicfood.weebly.com/index.html

How to make Egg tarts

How to make Egg Tarts 

From Tandy

http://biggestmenu.com/rdr/Macau/Rua-Alm-Costa-Cabral/Margaret%27s-Cafe-e-Nata-1594420/Portuguese-Egg-Tart-43612

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 evaporated 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.