EGG TARTS
Egg custard tarts, or don tot as I grew up calling them, are my sister's favorite. She literally screams when the egg custard tart cart comes rolling by at dim sum; it's kind of embarrassing, but also hilarious. I love them too, especially when I can manage to save room after all of the steamed buns. What's so lovely about these is that even though they're a dessert, they're not overly sweet, which allows room for the eggy flavor to really shine. They're smooth, silky and really comforting.
Provided by Molly Yeh
Time 3h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the tart crust: Combine the flour and salt in a medium mixing bowl and whisk together. Add the butter and coconut oil and rub between your fingers until nickel-size flakes of fat are evenly dispersed into the flour. Add the cold water and gently mix into a shaggy mass. Turn out onto a piece of plastic wrap, press together into a disc, wrap tightly and refrigerate for at least 1 hour.
- Spray a muffin tin with 2 1/2-inch-diameter cavities with cooking spray. On a lightly floured countertop, roll out the dough to 1/8 inch thick. Cut rounds with a 3 1/2-inch cutter or bowl. Press the rounds into the greased muffin tin and refrigerate until firm, 30 minutes to 1 hour.
- For the filling: Preheat the oven to 400 degrees F.
- While the crust is chilling, bring the sugar, salt and 1/3 cup water to a boil in a small saucepan. Let cool to warmish. In a measuring cup (or something with a spout), beat together the whole eggs and yolk. Add the warm sugar syrup and whisk to combine. Add the cream and almond extract and whisk to combine. Strain the filling through a mesh sieve.
- Pour the filling into the prepared shells (they should be about 85% filled). Bake until the filling has puffed up and set and the crust is golden, 30 to 35 minutes. Let cool slightly before removing from the muffin tin and eating. The egg puff will fall, but it's ok. These will keep in the refrigerator for a couple of days.
EGG CUSTARD TARTS
Vera Chan-Waller's grandmother, Alice Chan, opened San Francisco's Yank Sing back in 1958, and the restaurant has since become an icon. Its famous egg tarts are still made using Alice's recipe. "They're the perfect ratio of egg custard to crust," Vera says.
Provided by Food Network
Categories appetizer
Time 2h30m
Yield 12 tarts
Number Of Ingredients 10
Steps:
- Make the puff pastry: Cut the butter into 3/4 cup flour in a medium bowl with a fork, then knead with your hands until the dough comes together. Transfer the "oil dough" to a piece of plastic wrap and pat into a 7 1/2-inch square; wrap in the plastic and refrigerate 20 minutes.
- Meanwhile, mix the egg, water and remaining 3/4 cup flour in a separate bowl, then knead with your hands until the dough comes together, adding more flour as needed if the dough is too sticky. Transfer the "water dough" to a piece of plastic wrap; wrap in the plastic and refrigerate 20 minutes.
- Unwrap the "water dough" and roll out into an 11-inch square on a lightly floured surface. Place the "oil dough" square on top and turn it so that it looks like a diamond. Fold the sides of the "water dough" over the "oil dough" to enclose completely.
- Roll out the folded dough into an 11-inch square and mark it into thirds. Fold in the outer thirds over the center third, like a letter. Roll out the folded dough into a large square again. Repeat twice (folding like a letter, then rolling into a square), refrigerating the dough as needed if it becomes too soft.
- Mark the square of dough into fourths. Fold the outer fourths into the center, then fold in half like a book and roll out again. Wrap the dough in plastic wrap and refrigerate at least 20 minutes.
- Butter 12 small (2 1/2- to 2 3/4-inch-diameter) fluted tart pans. Unwrap the dough and roll it out on a lightly floured surface to a 1/4-inch thickness. Cut out circles with a round cutter (about 1/4 inch larger than your tart pans). Refrigerate 20 minutes, then press the dough into the tart pans. Refrigerate until ready to use.
- Make the egg custard: Heat the sugar and water in a saucepan over medium heat until the sugar dissolves, 3 to 5 minutes. Let cool completely.
- Whisk the eggs into the cooled sugar syrup, then stir in the evaporated milk, vanilla and salt. Strain through a fine-mesh sieve into a large measuring cup.
- Preheat the oven to 350˚ F. Arrange the tart pans on a baking sheet. Divide the custard among the pans, filling each about three-quarters full. (Do not overfill or the tarts could overflow; you may not use all of the custard.)
- Bake until the crusts are golden and the filling puffs slightly, about 45 minutes. Let cool 5 to 10 minutes in the pans, then carefully tap the bottoms to remove the tarts and transfer to a rack to cool completely.
RICH BAKED CUSTARD
Make and share this Rich Baked Custard recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F.
- Combine all ingredients thoroughly, being careful to avoid incorporating too much air.
- Divide custard between 6 ramekins. Place ramekins in a roasting pan. Place roasting pan on oven rack; pour hot water around ramekins until 1" deep. Slide rack into oven.
- Bake 45 min, or until custards are set, but the center still jiggles slightly, and the tip of a knife comes out clean when inserted into the center.
- Serve warm or cold.
Nutrition Facts : Calories 213.4, Fat 8.5, SaturatedFat 4.1, Cholesterol 140.3, Sodium 214.4, Carbohydrate 24.8, Sugar 25.1, Protein 9.3
CHINESE STYLE EGG CUSTARD TARTS
Very easy to make chinese style Egg Tart, you can put the leftover in the refrigerator for 3 days, you can also reduce the sugar used on the crust and the filling to fit your taste, what I have here is only lightly sweetened, hope you enjoy it!
Provided by Wildcat
Categories Pie
Time 45m
Yield 10-12 tarts, 10-12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 487.3, Fat 25.2, SaturatedFat 14.3, Cholesterol 241.3, Sodium 260.1, Carbohydrate 53.5, Fiber 1, Sugar 22.7, Protein 11.8
EGG CUSTARD TARTS
Got this from about.com:chinese food. Used sweetened tart shells from the grocer's freezer. Made for Chinese New Year Dimsum for my Red Hat group and they all loved them. It made more than enough for 12 tart shells so I baked the balance in a small oven safe dish.
Provided by Gran Dee
Categories Tarts
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 4
Steps:
- Beat the eggs, stir in the milk and the sugar.
- Add the yellow food coloring if using.
- Let the filling rest for a few minutes to let some of the air bubbles burst.
- Pour into tart shells.
- Bake at 350 about 35 minutes or until the custard is cooked and a knife inserted in the middle comes out clean.
- Cool.
Nutrition Facts : Calories 30.6, Fat 1.8, SaturatedFat 0.8, Cholesterol 38.3, Sodium 23.9, Carbohydrate 1.4, Sugar 1.7, Protein 2
CUSTARD TART
Light yummy dessert. I usually use low fat milk. When using a preprepared shell, I find these to be rather sweet for my taste but makes for quick easy making. My personal preference is to make a half batch of my recipe #177343 and use.
Provided by ImPat
Categories Tarts
Time 40m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degree celsius.
- Mix eggs and sugar till thick and creamy.
- Combine cornflour, milk and vanilla essence and slowly add to egg and sugar mix beating as you do so.
- Spoon mixture into pastry shell and sprinkle with ground nutmeg.
- Bake at 200 degree celsius for 10 minutes, reduce heat to 180 degree celsius and bake for a further 20 to 25 minutes. Skewer inserted at centre should come out clean.
Nutrition Facts : Calories 221.4, Fat 10.7, SaturatedFat 3.3, Cholesterol 75.1, Sodium 162.4, Carbohydrate 26.1, Fiber 1, Sugar 12.7, Protein 5.1
RICH EGG CUSTARD TARTS
A sweet, smooth, egg-tasting custard in a light, flaky pastry. Taken from the cookbook, "Company's Coming: Weekend Cooking". Prep time includes chill time.
Provided by Tootalltygerlily
Categories Tarts
Time 2h45m
Yield 6-9 tarts
Number Of Ingredients 11
Steps:
- Tart Pastry: Process flour, lard and margarine in food processor with the on/off motion until lard and margarine are pea sized.
- Beat egg yolk and ice water in small cup with fork.
- Remove food processor cover and pour water mixture over flour mixture.
- Secure cover; process with on/off motion several times until mixture comes together.
- Turn out onto lightly floured surface.
- Shape into ball then flatten into disc shape.
- Wrap in plastic wrap.
- Chill at least 1 hour.
- Roll out pastry on lightly floured surface to 1/4 inch thickness.
- Cut into 3 1/2 inch circles with floured cutter.
- Line tart or muffin pan with circles.
- Custard: Stir sugar and custard powder in small saucepan.
- Slowly add water until smooth.
- Heat and stir on medium until just starting to boil and sugar is dissolved.
- Pour into small bowl.
- Cool, stirring several times.
- Stir in cream and food colouring.
- Beat each egg individually in a small cup with fork.
- Stir into custard mixture, 1 at a time.
- Fill tart shells to within 1/4 inch of top.
- Bake on bottom rack in 300 degree F (150 degree C) oven for about 45 minutes until knife inserted in centre of tart comes out clean and custard is set.
- Let stand in pan for 10 minutes before removing tarts.
- Serve warm.
Nutrition Facts : Calories 260.7, Fat 15.7, SaturatedFat 5.3, Cholesterol 115.9, Sodium 72.3, Carbohydrate 24.8, Fiber 0.6, Sugar 8.5, Protein 4.9
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