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Chinese Foods / Recipe - Egg Custard Tarts Recipe

Pastry: 2 cups all purpose flour 1/3 cup lard 1/3 cup butter 4 tablespoons hot water, or as needed Custard Filling: 2 eggs, room temperature 1 1/2 cups whole milk 4 ounces sugar (castor or superfine if possible) yellow food coloring (optional)


Preparations: Preheat the oven to 325 degrees Fahrenheit and grease the tart pans. Cut the lard. Use a sifter to sift the flour into a large bowl. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs. Continue kneading, adding the hot water. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling. Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the sugar. Add the yellow food color if using. On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter. Fit the circles into the tart shells. Pour the filling into the shells. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minute). Cool


List of Chinese_Foods Recipes:
Chop Suey | Roast Chicken w/ Peanut Coconut Sauce | Egg Custard Tarts | Fried Rice With Ham | Shrimp Fried Rice | Chinese Garlic Chicken | Fried Wonton | Szechuan Ginger Beef | Hot and Sour Shrimp Lo Mein | Hot and Sour Soup | Hunan Lamb | Mnago Pudding | Mongolian Beef | Mongolian Hot Pot with Bean Curd | Mock Fish Eggplants | Panfried Noodles | Roast Turkey | Red Bean Soup | Shrimp Toast | Sichuan Shrimp With Chili Sauce | Spicy Szechuan Eggplant | Stir-fried Fish Fillets | Chinese: Oriental Pistachio Chicken | Chinese Black Bean Vinaigrette | Chinese Browned Chicken | Chinese Chicken Salad With Pasta | Chinese Style Spareribs | Chinese Pepper Steak2 | Chinese Five Spice Powder | Chinese Pigs' Tail And Peanut Soup | Chinese Beef Stir-Fry With Vegetables | Japanese Soy-Vinegar Dressing |