EGG CUSTARD TARTS – Asian Food Recipes

Recipe ingredients and directions:

1/2 cup lard, chilled and diced

1/4 cup unsalted butter, chilled and diced

1 egg

1 3/4 cups all-purpose flour

2 tablespoons ice water

1 teaspoon vanilla extract

2/3 cup sugar

2/3 cup boiling water

1/3 cup evaporated milk

4 eggs, lightly beaten

1/2 teaspoon vanilla extract

Place chilled lard, butter, and egg in a food processor. Process

mixture for 4 seconds. Add flour and process until lumps are the

size of peas. Add water and vanilla and process a few seconds

longer (Do not over- process). The mixture should be crumbly.

Press crumbs together, shape into a patty 1 inch thick, and wrap

with plastic wrap. Chill for 45 minutes.

On a lightly floured surface, roll out dough 1/4 inch thick to form

a long rectangle. If dough becomes soft and sticky during the

rolling and folding process, return dough to refrigerator and chill

until firm. Fold the rectangle of dough into thirds, as if folding

a letter, then turn dough 90 degrees. Roll out again into a

rectangle and fold into thirds. Cover with plastic wrap and let

dough rest in refrigerator for 20 minutes.

Meanwhile, prepare the filling. In a large bowl, dissolve sugar

in boiling water, let cool to room temperature. Whisk in evaporated

milk and eggs. Stir in vanilla and refrigerate until ready to use.

Remove chilled dough from refrigerator and place on a lightly

floured surface. Roll out dough into a large rectangle about 1/4

inch thick. Cut out 14 circles with a 4- inch round cutter. Center

each pastry circle in a 2 1/2-inch tart tin. Lightly press dough

into bottom and sides of tin, trim edges. Chill for 1 hour or

overnight.

Preheat oven to 300 degrees F. Pour filling into pastry-lined tins

to within 1/4 inch of the top. Place filled tins on a cookie sheet,

bake in preheated oven for 35 minutes or until a knife inserted in

the center comes out clean. Cool slightly. Carefully turn tins

upside down, gently tapping to release crust. Cool, custard side

up, on a wire rack. Serve warm or at room temperature. Makes 14

tarts.

Category: Asian Recipes