Chinese Custard Tarts

Chinese Custard Tarts


Pastry for Chinese Custard Tarts:

3 cups plain flour
185g (6oz) lard
5 tablespoons hot water
pinch of salt

Custard for Chinese Custard Tarts:

3 eggs
1/3 cup sugar
1 1/2 cups milk
few drops yellow food colouring

Notes: I leave the food clouring out, as it just gives the deep colour to the custard that is characteristic of Chinese Custard Tarts, but does nothing to add to the flavour. Who needs it. Cook for customers include it, cook for taste exclude it.

How to Make Chinese Custard Tarts

To make the patry sift flour and salt into a bowl. Rub lard into flour until mixture resenbles fine bread crumbs.

Mix in hot water to firm dough. Then knead lightly on a bench that is lightly floured.

With a rolling pin, roll out the dough to a thickness of 3mm (1/8in) thickness.

Cut out with an 8cm (3in) fluted cutter, then place into greased patty tins or muffin tins.

Beat together the eggs and sugar. Gradually add the milk. If you are going to use the food colouring: mix it in now - well.

Pour the custard carefully into your prepared pastry cases.

Bake in a hot oven for 10 minutes, then reduce the heat to moderately hot.

Cook for a further 10 to 15 minutes, until set.

This makes about 30 Chinese Custard Tarts.

However, the chef will say it only makes 20 because there is no way they will make it out of the kitchen without several of them being eaten up as 'chef's treats.'

Chinese Custard Tarts Dough

Chinese Custard Tarts Baking

Custard Tarts