Chinese Custart 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 CUSTART TARTS

Steps:

• To make the pastry, sift flour and salt into bowl. Rub lard into flour until mixture resembles fine breadcrumbs.
• Mix in hot water to form a firm dough. Knead lightly on lightly floured surface.
• Roll out 3mm (1/8 inch) thickness. Cut out with an 8cm (3 inch) fluted cutter. Put into greased patty tins.
• Beat together eggs and sugar. Gradually add milk. Mix in food colouring. Mix well.
• Pour custart carefully into prepared pastry cases. Bake in hot oven (250°C/475°F) for 10 minutes, reduce heat to moderately hot (220°C/425°F), cook further 10-15 minutes, until set. Keep an eye on these while cooking, as mine only needed the first 10 minutes.