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Рецепт Chinese Custard Tarts
by Global Cookbook

Chinese Custard Tarts
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  Порций: 12

Ингредиенты

  • 1 1/4 c. all purpose flour
  • 1 pch salt
  • 1/3 c. lard, or possibly, shortening, cubed
  • 1/4 c. ice water Custard
  • 1 x egg
  • 3 x egg yolk
  • 1/4 c. superfine or possibly granulated sugar
  • 3/4 c. lowfat milk
  • 1/3 c. 18 percent cream
  • 1/2 tsp vanilla

Инструкции

  1. In large bowl, whisk together flour and salt. With pastry blender or possibly 2 knives, cut in lard till mix resembles fine crumbs with a few larger pcs.
  2. Drizzle with ice water, tossing briskly with fork to create soft, shaggy dough which holds together when pressed. Press into ball; flatten into disc. Wrap in plastic wrap and chill till chilled, about 30 min.
  3. On lightly floured surface, roll out dough to 1/8-inch thickness. Using 4-inch round cookie cutter, cut out 12 circles, rerolling scraps. Fit, without stretching, into 3-inch tart tins. Line each with crumpled foil; chill for 30 min. Bake in bottom third of 425 F oven till starting to colour and turn opaque, about 8 min. Remove foil.
  4. CUSTARD: Meanwhile, in separate bowl, whisk together Large eggs, egg yolks and sugar till smooth. Whisk in lowfat milk, cream and vanilla. Pour into tart shells till three-quarters full. Bake in bottom third of 400 F oven till pastry is golden brown and tip of knife inserted into custard comes out clean, 15 to 18 min.
  5. Let stand on rack for 15 min; run small metal spatula around tarts to loosen. Transfer to rack and let cold. (Make-ahead: Cover and store for up to 4 hrs.)