Chinese Custart Tarts Recipes

CHINESE STYLE EGG CUSTARD TARTS

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.

CHINESE EGG TARTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 12 small (3 1/2-inch) fluted brioche pans.
• Sift flour, sugar, baking powder, and salt together in a mixing bowl. Add butter and cold water; mix until dough forms into a ball.
• Roll dough on a lightly floured work surface with a lightly floured rolling pin to 1/8-inch thickness. Cut dough into rounds and press lightly into the prepared pans.
• Mix hot water and sugar in a bowl until sugar melts. Whisk in eggs; pour in evaporated milk and vanilla extract and mix well. Divide egg mixture between dough shells.
• Bake in the preheated oven until egg is almost firm in the middle, 14 to 16 minutes. Let cool 10 minutes before transferring to a wire rack.

HONG KONG STYLE EGG TARTS RECIPE BY TASTY

Steps:

• For the pastry, in a large bowl, sift flour, sugar, and salt. Then add softened butter. Bring the mixture together with your hands, careful not to knead the pastry dough too much or you will make the pastry tough.
• Whisk the egg yolks and add the 2 tablespoons of beaten yolk to the flour mixture. Bring together until smooth. If the dough is too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm.
• To make the custard filling, melt sugar and salt with hot water. Mix until dissolved then let cool.
• Add the rest of the beaten egg yolk. Stir in sugar water and also evaporated milk (if adding vanilla, add now). Stir and combine everything well.
• Strain the filling to ensure no lumps. Chill in the refrigerator.
• Preheat the oven to 400˚F (200˚C.)
• Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all.
• Pour the custard filling into the shells until it is about 80% full. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.
• Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm.
• Enjoy!

CHINESE CUSTARD TARTS

Steps:

• In large bowl, whisk together flour and salt. With pastry blender or 2 knives, cut in lard until mixture resembles fine crumbs with a few larger pieces.
• Drizzle with ice water, tossing briskly with fork to form soft, shaggy dough that holds together when pressed. Press into ball; flatten into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
• On lightly floured surface, roll out dough to 1/8-inch thickness. Using 4-inch round cookie cutter, cut out 12 circles, rerolling scraps. Fit, without stretching, into 3-inch tart tins. Line each with crumpled foil; refrigerate for 30 minutes. Bake in bottom third of 425°F oven until starting to colour and turn opaque, about 8 minutes. Remove foil.
• CUSTARD: Meanwhile, in separate bowl, whisk together eggs, egg yolks and sugar until smooth. Whisk in milk, cream and vanilla. Pour into tart shells until three-quarters full. Bake in bottom third of 400°F oven until pastry is golden and tip of knife inserted into custard comes out clean, 15 to 18 minutes.
• Let stand on rack for 15 minutes; run small metal spatula around tarts to loosen. Transfer to rack and let cool. (Make-ahead: Cover and store for up to 4 hours.)
• CUSTARD: Meanwhile, in separate bowl, whisk together eggs, egg yolks and sugar until smooth. Whisk in milk, cream and vanilla. Pour into tart shells until three-quarters full. Bake in bottom third of 400°F oven until pastry is golden and tip of knife inserted into custard comes out clean, 15 to 18 minutes.

CHINESE CUSTART TARTS

Steps:

• To make the pastry, sift flour and salt into bowl. Rub lard into flour until mixture resembles fine breadcrumbs.
• Mix in hot water to form a firm dough. Knead lightly on lightly floured surface.
• Roll out 3mm (1/8 inch) thickness. Cut out with an 8cm (3 inch) fluted cutter. Put into greased patty tins.
• Beat together eggs and sugar. Gradually add milk. Mix in food colouring. Mix well.
• Pour custart carefully into prepared pastry cases. Bake in hot oven (250°C/475°F) for 10 minutes, reduce heat to moderately hot (220°C/425°F), cook further 10-15 minutes, until set. Keep an eye on these while cooking, as mine only needed the first 10 minutes.