EGG CUSTARD TART CHINESE RECIPES

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CHINESE STYLE EGG CUSTARD TARTS RECIPE - FOOD.COM



Chinese Style Egg Custard Tarts Recipe - Food.com image

Very easy to make chinese style Egg Tart, you can put the leftover in the refrigerator for 3 days, you can also reduce the sugar used on the crust and the filling to fit your taste, what I have here is only lightly sweetened, hope you enjoy it!

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 10-12 tarts, 10-12 serving(s)

Number Of Ingredients 10

8 ounces soften butter
4 ounces confectioners' sugar
1 egg (sift egg through strainer)
13 ounces flour
3 -5 drops vanilla extract
4 ounces sugar
24 ounces water
3 -5 drops vanilla extract
9 eggs (sift egg through strainer after eggs have been beaten)
8 ounces evaporated milk (or regular milk is fine too)

Steps:

  • Direction to make crust.
  • Mix sugar, butter and flour.
  • Then add egg and vanilla extract.
  • Mix well.
  • Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).
  • Pull dough and make a ball shape to about 1.
  • 5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.
  • Boil sugar and water until sugar is melted.
  • Cool down to room temperature.
  • Add eggs, vanilla extract and evaporated milk.
  • Filter the mixture through the strainer.
  • Pour into the tart crust.
  • Preheat oven for 10 minutes.
  • Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.

Nutrition Facts : Calories 487.3, FatContent 25.2, SaturatedFatContent 14.3, CholesterolContent 241.3, SodiumContent 260.1, CarbohydrateContent 53.5, FiberContent 1, SugarContent 22.7, ProteinContent 11.8

EASY CHINESE EGG CUSTARD TARTS RECIPE | SIDECHEF



Easy Chinese Egg Custard Tarts Recipe | SideChef image

Very easy to make Chinese-Style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days.

Provided by Simon

Categories     Date Night    Pescatarian    Vegetarian    Baked Goods    Kid-Friendly    Comfort Food    Easy    Quick    Shellfish-Free    Beginner    Soy-Free    Entertaining    Mothers' Day    Father's Day    Fridge    Oven    Fish-Free    Stove    Peanut-Free    Tree Nut-Free    Tomato-Free

Total Time 1800S

Yield 2

Number Of Ingredients 5

1 1/2 cup Evaporated Milk
4 Egg
1 package Pie Crust
1 pinch Salt
1/2 cup Granulated Sugar

Steps:

  • Roll out the Pie Crust (1 package) on a floured surface.
  • Use a bowl to to cut out 6 - 8 circles.
  • Press the circles into a muffin pan to form cups. Put the pan into the fridge until you are ready to fill the cups.
  • In a large pot, mix together the Salt (1 pinch), Egg (4), Granulated Sugar (1/2 cup), and Evaporated Milk (1 1/2 cup).
  • Preheat the oven to 350 degrees F (180 degrees C).
  • Put the pot on the stove on the lowest heat and stir in one direction until the sugar has dissolved. Do not boil. Let it cool and pour the contents through a strainer.
  • Fill the crusts to about three quartes with the custard.
  • Bake for 20 minutes. Serve hot.

Nutrition Facts : Calories 791 calories, ProteinContent 15.5 g, FatContent 39.3 g, CarbohydrateContent 92.7 g, FiberContent 1.4 g, SugarContent 34.0 g, SodiumContent 615.5 mg, SaturatedFatContent 15.6 g, TransFatContent 0.0 g, CholesterolContent 197.4 mg, UnsaturatedFatContent 18.3 g

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