chinese custard tarts
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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prep time
30 Min
cook time
25 Min
method
Convection Oven
yield
Makes about 30
Ingredients
- PASTRY
- 3 cups all purpose flour
- 6 1/2 ounces lard
- 5 tablespoons hot water
- - salt
- CUSTARD
- 3 - eggs
- 1/3 cup sugar
- 1 1/2 cups milk
- - few drops yellow food coloring
How To Make chinese custard tarts
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Step 1To make the pastry sift flour & salt into bowl. Rub lard into flour until mixture resembles fine breadcrumbs
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Step 2Mix in hot water to form a firm dough. Knead lightly on lightly floured surface.
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Step 3Roll out to 1/8in thickness. Cut out with an 3in fluted cutter. Put into greased patty tins.
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Step 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.
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