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Add a photoServings: 12
Ingredients
- 150 flour
- 4 T lard
- 1 c. water
- 6 chicken large eggs
- 3/4 c. sugar
- 1/4 teaspoon vanilla essence
Directions
- Put flour in a large bowl. Place lard in; add in water little by little to mix well and freeze the mix in the refrigerator for 30 min to 1 hour.Break chicken large eggs into a bowl; put sugar and water in. Stir them till bubbling and then drip vanilla essence into mix well.
- Take the lard case (1) out; place it on the table top. Knead it into dough. Roll it flat with a rolling pin and cut out 8 tart cases with a tart mold. Spread them one by one into tart cups. Poke holes with fork and apply lard thinly onto them.
- Filter the (2); skim off froth and pour the egg juice into the tart cases of (3) till 90 percent full.
- Lay the prepared (4) one by one in a baking pan. Place the pan in the heated oven and bake them at 400 degrees for serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 650g | |
| Recipe makes 12 servings | |
| Calories 1387 | |
| Calories from Fat 851 | 61% |
| Total Fat 94.31g | 118% |
| Saturated Fat 27.14g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 464mg | 155% |
| Sodium 433mg | 18% |
| Potassium 1166mg | 33% |
| Total Carbs 12.51g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 12.5g | 8% |
| Protein 114.72g | 184% |
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