Feb 25, 2009

Chinese Custard Tarts

A conversation with friends reminded me of this recipe for melt-in-the-mouth custard tarts. Very addictive. I'm not on diet = good for me. Hehehe...

Chinese Custard Tarts
Makes 24 tarts

Pastry for a double-crust pie:
2 cups flour
3/4 tsp salt
2/3 cup cold butter
6-7 tbsp iced water

1. Place flour and salt in a food processor. Add butter in pieces. Process until mixture resembles coarse bread crumbs. With machine running, add enough water to make a dough that forms a ball on the blade (do not over process).
2. Knead dough lightly. Wrap in plastic wrap. Refrigerate for 30 mins.

Custard filling:
1/2 cup sugar
3/4 cup water
3 eggs, lightly beaten
1/3 cup milk

1. Heat the oven to 400F (about 200C)
2. Roll out pastry to 1/8 inch thick. Cut out circles to fit greased small, shallow tartlet pans.
3. Filling: combine sugar and water in a saucepan. Cook, without boiling, over a medium heat until sugar dissolves. Cool completely.
4. Add eggs and milk to sugar syrup. Mix to combine. Carefully pour into pastry shells. Bake for 10 mins. Reduce oven temperature to 350F (175C). Bake for 10 mins longer or until filling is set.

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