Ingredients
-
-
8
-
4
-
1
-
13
-
3 - 5
-
-
4
-
24
-
3 - 5
-
-
-
-
-
Directions
Chinese Style Egg Custard Tarts, 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!, Lots of custard left over. If you want, triple the recipe for the crust and you won’t have as much of a waste at the end. I baked them for 32 mins on 375F and they came out great., Wayyyy too much filling. We ended up with enough to make a second batch! Oven way also too hot, the first batch of dough was burnt to a crisp so we lowered the oven temp by about 130 degrees. I don’t recommend using this recipe as the ingredients make way too high of a yield and the temperature is way too high. You will have to rewrite your own recipe to even get this to work.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Direction to Make Crust. |
|
2
Done
|
Mix Sugar, Butter and Flour. |
|
3
Done
|
Then Add Egg and Vanilla Extract. |
|
4
Done
|
Mix Well. |
|
5
Done
|
Texture of Dough Should Be Slightly Moist, not Dry (add Margarine If Too Dry), and not Oily (add Flour If Too Oily). |
|
6
Done
|
Pull Dough and Make a Ball Shape to About 1. |
|
7
Done
|
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. |
|
8
Done
|
Boil Sugar and Water Until Sugar Is Melted. |
|
9
Done
|
Cool Down to Room Temperature. |
|
10
Done
|
Add Eggs, Vanilla Extract and Evaporated Milk. |
