Chris: 1 revision

2013-07-25T08:08:03Z

1 revision

121.98.154.206: New page: ===Ingredients=== ===EGG CUSTARD FILLING:=== 400g milk (3.3 cups/825mL) 350g eggs (7 medium eggs/6 large eggs) 275g sugar (1.5 cups/375mL) [i used less] 1 pinch of salt (1/8 teaspoon...

2009-10-06T23:52:56Z

New page: ===Ingredients=== ===EGG CUSTARD FILLING:=== *400g milk (3.3 cups/825mL) *350g eggs (7 medium eggs/6 large eggs) *275g sugar (1.5 cups/375mL) [i used less] *1 pinch of salt (1/8 teaspoon...

New page

===Ingredients===

===EGG CUSTARD FILLING:===

*400g milk (3.3 cups/825mL)
*350g eggs (7 medium eggs/6 large eggs)
*275g sugar (1.5 cups/375mL) [i used less]
*1 pinch of salt (1/8 teaspoon)

===TART CRUST:===

* 220g flour (1.2 cups/300mL)
* 80g powdered sugar (150mL) [i left this out]
* 150g butter, softened and cubed (170mL)
* 50g eggs (1 egg)
* 2g salt (1/2 teaspoon)
===Directions===
===EGG CUSTARD FILLING:===

#Pour all custard ingredients into a large pot and set over the LOWEST heat (temperature should not exceed 50ºC).
#Using a whisk, stir the egg custard in ONE direction (avoid making air bubbles) until the sugar has dissolved .
#Sieve the custard through a strainer to get rid of any unwanted parts of the eggs .
#Let cool and set aside.
#Skim off any foam or solid particles once the custard has cooled.
#The mixture should be silky yellow.

===TART CRUST:===

#Sift the flour and powdered sugar into a mixing bowl.
#Add in the butter, egg, and salt.
#Use a hand mixer and mix on the lowest speed (beware of flour cloud), or just mix by hand .
#Once the dough comes together, on a floured surface, roll it out into a log and cut into 20 pieces.
#Roll the dough into a ball and slightly flatten it on your palm.
#Place the dough into your muffin well (or tart mold) and use your thumb to press and shape the walls.

===EGG TART:===

#Pour the custard into the tart shells (80% full).
#Bake at 180ºC (350ºF) for 20 minutes .
#To tell if they're done, shake your muffin pan and the egg custard should be firm and jiggly like jello.
#Cool for 30 minutes and gently lift them out with a butter knife.

← Older revision	Revision as of 08:08, 25 July 2013
(No difference)

Chinese Egg Tarts - Revision history

Chris: 1 revision

121.98.154.206: New page: ===Ingredients=== ===EGG CUSTARD FILLING:=== *400g milk (3.3 cups/825mL) *350g eggs (7 medium eggs/6 large eggs) *275g sugar (1.5 cups/375mL) [i used less] *1 pinch of salt (1/8 teaspoon...

121.98.154.206: New page: ===Ingredients=== ===EGG CUSTARD FILLING:=== 400g milk (3.3 cups/825mL) 350g eggs (7 medium eggs/6 large eggs) 275g sugar (1.5 cups/375mL) [i used less] 1 pinch of salt (1/8 teaspoon...