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Directions for: Chinese Custard Tarts

Ingredients

Chinese Custard Tarts

1 ¼ cup all purpose flour

pinch salt

⅓ cup lard, or, shortening, cubed

¼ cup ice water

Custard

1 egg

3 egg yolk

¼ cup superfine or granulated sugar

¾ cup milk

⅓ cup 18 percent cream

½ tsp vanilla

Directions

Chinese Custard Tarts

1. 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.

2. 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.

3. 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.

4. 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.

5. 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

1. 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.

See more: Dessert, Chinese, Meal, Eggs/Dairy, Bake


http://www.foodnetwork.ca/recipe/chinese-custard-tarts/3334/