Egg tarts, custard tarts, or egg custard tarts are a kind of pastry popular in many parts of the world but particularly in Chinese and Western European cuisines. The tarts consist of an outer pastry crust, filled with egg custard and baked.
You need
3 cups of plain flour
185 g ( 6oz ) lard / soften butter
5 tablespoon hot water
Pinch of salt
Custard
3 eggs
1/3 cup sugar
1 1/2 cups milk
Few drops of yellow food coloring ***
*** The yellow food coloring can be omitted from the custard, but it does give the deep colored custard that is characteristic of these tarts.
Oven temperatures are as follows :
Electric oven : hot 250-260 C ( 475-500 F )
Moderately hot : 220-230 C ( 425-450 F )
Gas oven : hot 200-230 C ( 400-450 f )
Moderately hot: 190 C ( 375 F )
Method
To make the pastry sift flour and salt into bowl. Rub lard / butter into flour until the mixture resembles fine bread crumbs.
Mix in hot water to form a firm dough. Knead lightly on lightly floured surface.
Roll out into 3mm (1/8in ) thickness. Cut out with an 8cm ( 3 in ) fluted cutter. Put into greased patty tins.
Beat together eggs and sugar. Gradually add milk. Mix in food coloring. Mix well. Pour custard carefully into prepared pastry cases. Bake in hot oven for 10 minutes, reduce the heat to moderately hot. Cook further for 10- 15 minutes.
Egg tarts, custard tarts, or egg custard tarts are a kind of pastry popular in many parts of the world but particularly in Chinese and Western European cuisines. The tarts consist of an outer pastry crust, filled with egg custard and baked.
You need
3 cups of plain flour
185 g ( 6oz ) lard / soften butter
5 tablespoon hot water
Pinch of salt
Custard
3 eggs
1/3 cup sugar
1 1/2 cups milk
Few drops of yellow food coloring ***
*** The yellow food coloring can be omitted from the custard, but it does give the deep colored custard that is characteristic of these tarts.
Oven temperatures are as follows :
Electric oven : hot 250-260 C ( 475-500 F )
Moderately hot : 220-230 C ( 425-450 F )
Gas oven : hot 200-230 C ( 400-450 f )
Moderately hot: 190 C ( 375 F )
Method
To make the pastry sift flour and salt into bowl. Rub lard / butter into flour until the mixture resembles fine bread crumbs.
Mix in hot water to form a firm dough. Knead lightly on lightly floured surface.
Roll out into 3mm (1/8in ) thickness. Cut out with an 8cm ( 3 in ) fluted cutter. Put into greased patty tins.
Beat together eggs and sugar. Gradually add milk. Mix in food coloring. Mix well. Pour custard carefully into prepared pastry cases. Bake in hot oven for 10 minutes, reduce the heat to moderately hot. Cook further for 10- 15 minutes.