Egg Custard Tarts
Egg tarts are a popular dim sum treat. Make sure that the tart pans are well greased so that the pastry does not stick.
Serves: 18Hands-on: 25 minutesTotal: 50 minutesDifficulty: Medium
- 2 cups flour
- 3⁄4 tsp. salt
- 2⁄3 cup lard
- 1⁄2 tsp. vanilla extract
- 3 Tbsp. hot water
- 2 large eggs
- 1⁄2 cup evaporated milk
- 1⁄2 cup milk
- 1⁄4 cup sugar
- Preheat oven to 300°F.
- In a large bowl, sift together the flour and salt. Cut in the lard, and then use your fingers to mix it in. When the mixture has the consistency of bread crumbs, add the vanilla extract and hot water and mix together to form a dough. Add another tablespoon of water if necessary. Cut the dough into thirds.
- On a lightly floured surface, roll each piece of dough out until it is 1⁄8 inch thick. Cut 6 circles that are each 3 inches in diameter, so that you have a total of 18 circles.
- Place the circles into greased tart pans or muffin tins, carefully shaping the sides so that they reach the rim.
- In a medium bowl, lightly beat the eggs, and stir in the evaporated milk, milk, and sugar.
- Add up to 2 tablespoons of the custard into each tart shell, so that it nicely fills the shell but does not overflow.
- Bake for about 25 minutes or until the custard is cooked through and a knife stuck in the middle comes out clean.