150 flour
4 tbsp. lard
1 c. water
6 chicken eggs
3/4 c. sugar
1/4 tsp. vanilla essence

Put flour in a large bowl. Place lard in; add water little by little to mix well and freeze the mixture in the refrigerator for 30 minutes to 1 hour.

Break chicken eggs into a bowl; put sugar and water in. Stir them until 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) until 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.