A creamy egg tart popular in Hong Kong and other parts of China.
Sift the flour, powdered sugar, and salt into a mixing bowl.
Mix in the butter, 2 tbsp of the egg yolks, and 1 tspn vanilla extract into a dough. Wrap and refrigerate for 30 minutes.
In a separate bowl, dissolve the sugar in the hot water and let cool. Pour in the remaining egg yolks, evaporated milk, 1 tspn vanilla and mix well. Sift into a pouring cup.
Cover the bottoms and sides of the tart cups of a tart pan and pour the egg mixture just below the rim of the tart cups.
Bake for 15 minutes at 400 degrees Fahrenheit. Serve and enjoy.