chinese custard tarts
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When we go to Dim Sum my kids love these little custard tarts. When I make them at home, they are gone as soon as they are cool enough to handle. This recipe comes from the Australian Women's Weekly Chinese cooking class cookbook. NOTE: The yellow food coloring can be omitted from the custard, but it does give the deep colored custard that is characteristic of these tarts.
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yield
serving(s)
prep time
30 Min
cook time
25 Min
method
Convection Oven
Ingredients For chinese custard tarts
- PASTRY
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3 call purpose flour
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6 1/2 ozlard
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5 Tbsphot water
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salt
- CUSTARD
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3eggs
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1/3 csugar
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1 1/2 cmilk
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few drops yellow food coloring
How To Make chinese custard tarts
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1To make the pastry sift flour & salt into bowl. Rub lard into flour until mixture resembles fine breadcrumbs
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2Mix in hot water to form a firm dough. Knead lightly on lightly floured surface.
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3Roll out to 1/8in thickness. Cut out with an 3in fluted cutter. Put into greased patty tins.
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4Beat together eggs & sugar. Gradually add milk. Mix in food coloring. Mix well. Pour carefully into prepared pastry cases. Bake in hot (425F-450F) oven for 10 minutes, reduce heat to moderately hot (400F), cook further 10 - 15 minutes, until set.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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