DIM SUM CUSTARD TARTS - MARION'S KITCHEN
If you’re a big dim sum fan, then you’ll love the flaky, eggy sweet custard tarts you find in the restaurants. Good news: now you can make them at home – and it’s easier than you think! Store-bought puff pastry makes life a lot easier… meaning they’ll be cooked – and ready to eat – quicker. Just don’t skip the chilling part if you want truly joyous pastry packages!
Provided by MARIONSKITCHEN.COM
Yield Makes 20
Number Of Ingredients 10
Steps:
- Lightly brush 20 muffin tin holes (about 1/3 cup/80ml capacity) with melted butter. Dust your work surface with flour. Place 1 sheet of pastry on the floured surface. Cut the sheet in half and place the two halves on top of each other. Starting from the shortest end, roll the pastry up tightly. Cut the roll into 4 even pieces. Take one piece of pastry and place it cut side up on your work surface. Sprinkle with a little flour and then use your palm to push it down into a flat disc. Then use a rolling pin to roll out the pasty into a 3mm-thick circle. Line a muffin hole with the pastry disc. Repeat with remaining pastry. Place the pastry shells into the fridge for at least 30 minutes before filling. Preheat oven to 180°C/360°F. In a large bowl, whisk the egg yolks, eggs, sugar and vanilla until well combined. Then stir in the milk and cream. Transfer the mixture to a jug and then fill each pastry shell about two-thirds full with the mixture. Bake in the preheated oven for 10 minutes or until the pastry is starting to colour and the custard is starting to set. Then turn the heat down to 160°C/320°F and bake for another 20 minutes or until the custard is just set and the pastry is golden on the bottom and top. Use a butter knife to ease the tarts out of the muffin tins. Best served warm or room temperature.
CUSTARD BUN-MILK YOLK BUNS | CHINA SICHUAN FOOD
Dim Sum custard buns with strong milk and yolk aroma.
Provided by Elaine
Categories Dessert
Total Time 280 minutes
Prep Time 240 minutes
Cook Time 40 minutes
Yield 12
Number Of Ingredients 13
Steps:
- Custard filling recipe
- For the dough
- Assemble the custard buns
- Steaming
Nutrition Facts : Calories 176 kcal, CarbohydrateContent 29 g, ProteinContent 5 g, FatContent 3 g, SaturatedFatContent 1 g, CholesterolContent 42 mg, SodiumContent 45 mg, SugarContent 6 g, ServingSize 1 serving
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DIM SUM CUSTARD TARTS - MARION'S KITCHEN
If you’re a big dim sum fan, then you’ll love the flaky, eggy sweet custard tarts you find in the restaurants. Good news: now you can make them at home – and it’s easier than you think! Store-bought puff pastry makes life a lot easier… meaning they’ll be cooked – and ready to eat – quicker. Just don’t skip the chilling part if you want truly joyous pastry packages!
From marionskitchen.com
From marionskitchen.com
- Lightly brush 20 muffin tin holes (about 1/3 cup/80ml capacity) with melted butter. Dust your work surface with flour. Place 1 sheet of pastry on the floured surface. Cut the sheet in half and place the two halves on top of each other. Starting from the shortest end, roll the pastry up tightly. Cut the roll into 4 even pieces. Take one piece of pastry and place it cut side up on your work surface. Sprinkle with a little flour and then use your palm to push it down into a flat disc. Then use a rolling pin to roll out the pasty into a 3mm-thick circle. Line a muffin hole with the pastry disc. Repeat with remaining pastry. Place the pastry shells into the fridge for at least 30 minutes before filling. Preheat oven to 180°C/360°F. In a large bowl, whisk the egg yolks, eggs, sugar and vanilla until well combined. Then stir in the milk and cream. Transfer the mixture to a jug and then fill each pastry shell about two-thirds full with the mixture. Bake in the preheated oven for 10 minutes or until the pastry is starting to colour and the custard is starting to set. Then turn the heat down to 160°C/320°F and bake for another 20 minutes or until the custard is just set and the pastry is golden on the bottom and top. Use a butter knife to ease the tarts out of the muffin tins. Best served warm or room temperature.
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