Chinese Custard Tarts Recipes

CHINESE STYLE EGG CUSTARD TARTS

Steps:

• Direction to make crust.
• Mix sugar, butter and flour.
• Then add egg and vanilla extract.
• Mix well.
• Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).
• Pull dough and make a ball shape to about 1.
• 5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.
• Boil sugar and water until sugar is melted.
• Cool down to room temperature.
• Add eggs, vanilla extract and evaporated milk.
• Filter the mixture through the strainer.
• Pour into the tart crust.
• Preheat oven for 10 minutes.
• Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.

CHINESE CUSTARD TARTS

Steps:

• In large bowl, whisk together flour and salt. With pastry blender or 2 knives, cut in lard until mixture resembles fine crumbs with a few larger pieces.
• Drizzle with ice water, tossing briskly with fork to form soft, shaggy dough that holds together when pressed. Press into ball; flatten into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
• On lightly floured surface, roll out dough to 1/8-inch thickness. Using 4-inch round cookie cutter, cut out 12 circles, rerolling scraps. Fit, without stretching, into 3-inch tart tins. Line each with crumpled foil; refrigerate for 30 minutes. Bake in bottom third of 425°F oven until starting to colour and turn opaque, about 8 minutes. Remove foil.
• CUSTARD: Meanwhile, in separate bowl, whisk together eggs, egg yolks and sugar until smooth. Whisk in milk, cream and vanilla. Pour into tart shells until three-quarters full. Bake in bottom third of 400°F oven until pastry is golden and tip of knife inserted into custard comes out clean, 15 to 18 minutes.
• Let stand on rack for 15 minutes; run small metal spatula around tarts to loosen. Transfer to rack and let cool. (Make-ahead: Cover and store for up to 4 hours.)
• CUSTARD: Meanwhile, in separate bowl, whisk together eggs, egg yolks and sugar until smooth. Whisk in milk, cream and vanilla. Pour into tart shells until three-quarters full. Bake in bottom third of 400°F oven until pastry is golden and tip of knife inserted into custard comes out clean, 15 to 18 minutes.

HONG KONG STYLE EGG TARTS

Steps:

• 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 bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
• Preheat the oven to 450 degrees 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 from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

CHINESE CUSTARD TARTS

Steps:

• 1. To make the pastry sift flour & salt into bowl. Rub lard into flour until mixture resembles fine breadcrumbs
• 2. Mix in hot water to form a firm dough. Knead lightly on lightly floured surface.
• 3. Roll out to 1/8in thickness. Cut out with an 3in fluted cutter. Put into greased patty tins.
• 4. Beat together eggs & sugar. Gradually add milk. Mix in food coloring. Mix well. Pour carefully into prepared pastry cases. Bake in hot (425F-450F) oven for 10 minutes, reduce heat to moderately hot (400F), cook further 10 - 15 minutes, until set.