前不久，我女儿的地理作业是做一份有特色的食品，说是学习各国、各地区的文化。我女儿爱吃蛋撻，这是她从网上GOOGLE来的配方，自己独自完成作业--制做的蛋撻。这是她第一次独自做饭，妈妈我觉得她做的很不错，外观和口感与外面店里买的差不太多。

她们随后一次的地理课就没讲课，而是老师和同学们坐在一起大吃大嚼大家带来的各色食品。我女儿说一个同学带的deep fry Wongton炸馄饨最受好评。我心想，我吃了那么多年的中国饭，别说没吃过、听都没听说过炸馄饨的。那个同学蛮有创意的，迎合加拿大人爱吃炸食的习惯，对馄饨进行了大胆改良。

蛋撻的配方：

* 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 milk

Direction

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 bottoms, and goes up higher than the sides. Use 2 fingers to shape the edges in to an A shape.

2 Preheat the oven to 450 degree 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 form heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the 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.