Best Chinese Custard Tarts Recipes

Chinese Style Egg Custard Tarts image

Provided by Wildcat

Categories Pie

Time 45m

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, Fat 25.2, SaturatedFat 14.3, Cholesterol 241.3, Sodium 260.1, Carbohydrate 53.5, Fiber 1, Sugar 22.7, Protein 11.8

Chinese - Egg Custard Tarts with Bananas & Caramel image

Provided by Baby Kato

Categories Pies

Time 45m

Number Of Ingredients 10

2 Tbsp unsalted butter, softened, plus more, melted, for greasing the pan
2 premade unbaked refrigerated pie crusts
1 1/4 c whole milk
1/2 c whole milk
2 large egg yolks
1 large egg
1/2 c packed light brown sugar
1/2 tsp ground cinnamon
2 medium bananas, thinly sliced into half-moons
thick caramel sauce, for serving

Steps:

1. Preheat the oven to 400 degrees F.
2. Grease a 12-portion nonstick muffin tin with melted butter.
3. Cut circles out of the pie crusts using a 3 1/2-inch plain cutter and transfer them to the cups of the muffin tin.
4. Press the dough evenly into the edges of each muffin cup, lining the sides.
5. Whisk the milk, confectioners' sugar, egg yolks and egg together in a large glass measuring cup until smooth.
6. Carefully pour the milk-sugar mixture into each crust, leaving 1/8 inch at the top.
7. Bake in the center of the oven until the pastry begins to brown, the filling is set but still jiggles, and a toothpick inserted into the center of a tart comes out clean, 12 to 15 minutes.
8. Cool in the pan for 10 minutes before removing.
9. Meanwhile, combine the brown sugar with 2 tablespoons water in a small saucepan over medium heat and stir until completely melted.
10. Stir in the butter and cinnamon until melted and smooth. Remove from the heat and cool.
11. To serve, arrange about 5 banana slices on top of each tart, overlapping them in a flower petal pattern.
12. Serve the tarts immediately with caramel sauce drizzled over the top.

Chinese Custard Tarts image

Provided by Elizabeth Hatfield

Categories Pies

Time 55m

Number Of Ingredients 10

PASTRY
3 c all purpose flour
6 1/2 oz lard
5 Tbsp hot water
salt
CUSTARD
3 eggs
1/3 c sugar
1 1/2 c milk
few drops yellow food coloring

Steps:

1. To make the pastry sift flour & salt into bowl. Rub lard into flour until mixture resembles fine breadcrumbs
2. Mix in hot water to form a firm dough. Knead lightly on lightly floured surface.
3. Roll out to 1/8in thickness. Cut out with an 3in fluted cutter. Put into greased patty tins.
4. Beat together eggs & sugar. Gradually add milk. Mix in food coloring. Mix well. Pour carefully into prepared pastry cases. Bake in hot (425F-450F) oven for 10 minutes, reduce heat to moderately hot (400F), cook further 10 - 15 minutes, until set.