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Chinese Egg Custard Tarts
Recipes
Ingredients:
Tart Crust:
– 1 cup + 2 tablespoons flour
– 3 tablespoons powdered sugar
– 6 tablespoons cold butter, cubed
– 2 to 3 tablespoons cold milk
– 1 egg yolk
Filling:
– 1/3 cup milk
– 1/3 cup cream
– 1/3 cup sugar
– 1/2 teaspoon vanilla extract
– 1 egg plus 2 egg yolks
– Zest of 1 lemon
baking
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Directions:
Prep time: 20 minutes
Chill: 30 minutes
Cook time: 25 to 30 minutes
Stir together flour and powdered sugar in a medium bowl. Cut in butter using a pastry blender or fork until butter is the size of peas. Stir in milk and egg yolk. Wrap tightly and refrigerate for 30 minutes Preheat oven to 375°F. Press equal amounts of mixture into six 4-inch tart pans with removable bottoms. Whisk together all filling ingredients and pour into tart shells. Place on a baking sheet and bake for 20 to 25 minutes or until centers are set when gently tapped. Let cool before removing from pans. Makes 6 tarts.
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.