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Cantonese Custard Tarts

Cantonese inspired sweet custard filled tarts. Delicious!
Posted By: Leilani
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Prep Time: 30 | Cook Time: 15 | Ready In: 45
Ingredients: Print   Add to cart
US Metric

Filling:
1 whole egg
1 egg white
3 tbsp caster sugar **
1/2 cup boiling hot water
3 tbsp evaporated milk

Pastry:
1 cup plain flour
2oz butter, cubed
2 tbsp powdered sugar
Small dash of vanilla extract
1 egg yolk

**Caster sugar is a fine grind of sugar which is used by bartenders and bakers, among others, for its quick dissolving properties. It is also sometimes seen spelled as castor sugar, and it may be labeled as “superfine sugar” as well. Much like regular table sugar, caster sugar can come in both refined and unrefined forms. Many grocery suppliers sell caster sugar, which can be replaced in recipes with partly ground conventional sugar if it cannot be obtained


Cooking Process:

Filliing
Dissolve the sugar in the boiling water and cool it until just warm to touch. Add in the remaining ingredients and whisk lightly, thoroughly combined but not foamy. Strain it twice.

Pastry
Pulse everything except the egg yolk in a food processor until crumbly and that the largest piece of butter is the size of a green pea. Add in the yolk and pulse a while until crumbly and combined a little. Pour them out into a large bowl and Mix with your finger tip to gather them. Dribble in a little of the filling mixture as you go and stop when everything is combined and you get a soft dough.

You can chill it at this stage but I find it unnecessary. Roll them out on a flour-dusted surface to just 5mm thick. I find a Margarita glass fits perfectly since I don't have a proper cookie ring/cutter. Press the circles into the fluted mould and set aside and repeat. For the last mould, I gather everything together and form a ball, lightly flatten it and press it into the tart mould as even as possible.

Pour the filling over and bake it in a preheated oven of 200°C. When you pop the tart in, turn the heat down to 180°C and bake until it is just slightly wobbling at the centre (15-20 minutes). Remove it from the oven and it will continue cooking (another 10-15 minutes). When you unmould it while it is warm, the filling sets just right.

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