Mandarin Custard Tarts Recipes

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CHINESE STYLE EGG CUSTARD TARTS



Chinese Style Egg Custard Tarts image

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

8 ounces soften butter
4 ounces confectioners' sugar
1 egg (sift egg through strainer)
13 ounces flour
3 -5 drops vanilla extract
4 ounces sugar
24 ounces water
3 -5 drops vanilla extract
9 eggs (sift egg through strainer after eggs have been beaten)
8 ounces evaporated milk (or regular milk is fine too)

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

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