1 1/2 cups (150 g) all purpose flour
4 tbsp. lard
2-3 tbsp. water
6 chicken eggs
3/4 cup sugar
1/2 cup water
1/4 tsp. vanilla essence

Put flour in a large bowl.

Cut lard into the flour using two butter knives; add ice oold water little by little to mix well. Add enough water so that mixture is crumbly and will barely hold together. Chill the mixture in the refrigerator for 30 minutes to 1 hour.

Break eggs into a bowl; put sugar and 1/2 cup water in (or enough water to dissolved sugar). Stir them until bubbly and then drip vanilla essence in to mix well.

Place chilled lard mixture on a clean surface and knead it into dough. Roll it flat with a rolling pin until quite thin (about 1/8-inch) 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 eggs, skimming off froth and pour the egg juice into the tart cases of until 90 percent full.

Arrange the tart cases one by one in a baking pan. Place the pan in the preheated oven and bake them at 400°F until golden brown on edges and eggs are set but for the very centers. Turn off oven heat and open door partially for 5-10 minutes then remove to wire rack to cool for another 5 minutes.