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LOCATION: Recipes >> Asian >> Chinese Egg Tart 03

Print this Recipe    Chinese Egg Tart 03

Egg Custard Tarts

3 cups all-purpose flour, (750ml)
1 teaspoon salt, (5ml)
1 cup vegetable shortening or lard, (250ml)
4 tablespoons hot tap water (4-6 tablespoons), (60 to 90ml)
3 eggs
1/3 cup sugar, (80ml)
1 1/2 cups milk, (375ml)

Combine flour and 1/2 teaspoon (2ml) of salt in mixing bowl. Cut
in shortening until mixture resembles bread crumbs. Mix in enough
water to form a dough ball. Cut in half. Roll out each half on
lightly floured surface until 1/8 inch (0.5cm) thick. Cut 12 circles
from each half 3 inches (8cm) in diameter. Fit pastry circles into
greased muffin cups, pressing sides so they reach rims.

Beat eggs. Stir in sugar and remaining 1/2 teaspoon (2ml) salt.
Gradually blend in milk. Spoon about 2 tablespoons (30ml) egg
mixture into each pastry. Bake in preheated 350F (180C) oven until
knife inserted in center of custards comes out clean. 25 to 30
minutes. Remove tarts from pan. Cool on wire racks.

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7 of 15 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Very easy to prepare, September 5, 2004 - 09:55 AM
Reviewer: Anonymous from Canada
Very easy to prepare, taste could be improved. I tried adding vanilla and rum essence, a little bit of lemon zest.

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7 of 16 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Very easy to prepare, September 5, 2004 - 09:56 AM
Reviewer: Anonymous from Canada
Very easy to prepare, taste could be improved. I tried adding vanilla and rum essence, a little bit of lemon zest.

Was this review helpful to you?  Yes  No



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