EGG CUSTARD TARTS

Navigation: Main page » Dessert Recipes

 Print this page Share your recipe. Click here

Author: Dim Sum, Etc.

Filling:
3 eggs, beaten
1/3 cup (2 oz/60 g) 
superfine (caster) sugar
1 1/2 cups (12 fl oz/375 ml) milk
yellow food coloring (optional)
Preparations: 
Preheat the oven to 425 degrees Farenheit (200 degrees Celsius), and grease the tart pans.

Pastry: 
Use a sifter to sift the flour into a large bowl. Work the lard into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs. Add the hot water and blend it into the dough. Place the dough on a flour-covered board and keep kneading until you can gather it up into a firm ball.
Roll the pastry on the board to about 1/8 inch (3 mm) thickness. Cut the dough into 24 circles (for this you will need a 3-inch or 8-cm round cutter). Fit the circles into the greased tart pans.

Filling: 
Add the filling ingredients into a small bowl and beat until smooth. Pour the filling ingredients into the pastry-lined tart pans, leaving about 1/4 inch at the top.
Bake the tarts for approximately ten minutes, and then reduce the heat to 400 degrees F. (200 degrees C. ), and bake for approximately another 10 - 15 minutes, until the custard has set. (You will know it is done when a knife placed in the middle comes out clean).  

(Reciped adapted from Vicki Liley's Dim Sum, a cookbook in The Essential Kitchen series)

Reprinted from http://www.geocities.com/dimsum_etc/