Chinese Egg Tarts Recipe
Monday, March 22nd, 2010
Ingredients(Pastry)
3 cups plain flour, 185g lard, 5 tablespoons hot water, pinch of salt
Ingredients (Custard)
2 eggs, ½ cup sugar, 1½ cup milk, few drops of yellow food coloring
Method
To make the pastry, sift flour and salt into bowl. Rub lard into the flour until mixture resembles fine bread-crumbs.
Mix in hot water to make a firm dough. Knead gently on thinly floured surface.
Roll out to about 3mm thickness, cut out with an 8cm fluted cutter then put it into greased patty tins.
Beat eggs and sugar together, add milk gradually and mix in the food coloring. Pour custard carefully into the pastry cases and bake in hot oven for 10 minutes. Reduce heat to moderate and bake further for another 12 minurtes until custard is set.
Note: oven temperature – 250-260ºC (hot) 220-230º(moderate)
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