Chinese Egg Custard Tart

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I baked these tarts, I think about 3-4 times in the late 90′s when I was living in Michigan where I often hosted parties. A few weeks ago, I baked these tarts to share with some of friends here in Connecticut and now I would like to share this recipe with all my friends around the world. Enjoy!!!

3 cups All-purpose flour, sieved
½ cup butter
½ cup shortening
6-8 tablespoons boiling hot water, more as needed 
2¼ cups whole milk
6 oz superfine granulated sugar
3 large eggs at room temperature
Yellow food coloring
Preheat oven to 325 degrees F and grease the muffin pan.
Place the sieved flour into a large mixing bowl and add the butter and shortening and work with the tips of your fingers until the flour appears into a coarse breadcrumbs.
Add a spoonful of hot boiling water at a time into the crumbs and gently knead until it forms into smooth dough (feel like dough mixture for baking a pie shell). Remember not to overdo the flour mixture. 
Remove and divide the dough into 2 portions and with your palms roll into a ball and wrap with saran wrap and keep them chill in the refrigerator.
Meanwhile, in a mixing bowl add the milk and fine sugar and beat until the fine sugar incorporated into the milk without still seeing the sugar on the bottom of the bowl.
Lightly beat the eggs in a new mixing bowl and making sure there is not much air bubbles are produce. Add the milk-sugar mixtureand set aside.
Place the chilled dough on a lightly floured flat surface, roll out the dough into ¼ in thick. Use a 3” diameter pastry round cutter and cut 28 circles and place into the muffin tray. Gently pour the custard mixture into each shell. Bake until the custard is fully set and a toothpick inserted in the middle comes out clean (about 25-30 minutes. Remove from oven and let it cool in the pan.
Once cool, place them into the paper cups before serving.
This entry was posted in Chinese Recipes, Desserts and Pastries, Eggs, Snacks and Fingerfood. Bookmark the permalink.

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