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Custard has its place on dessert tables around the world. In England and the U.S., it takes the form of sauces, puddings and pies. In Hong Kong, Portugal and Brazil, it comes in the form of tarts, often called egg tarts. These mini pies can be baked in a pie crust or puff pastry to create a rich, sweet treat. Tart pans will give you pretty scalloped edges, but the tarts can also be baked in large muffin tins.
Yield: 8 3½-inch egg tarts
- 2 sheets 10- by 15-inch puff pastry
- 3/4 cup water
- 1/3 cup sugar
- 2 whole eggs
- 1 egg yolk
- 2 T. evaporated milk
- 1/2 tsp. vanilla
Preheat oven to 425 degrees F.
Roll and cut pie dough or puff pastry into eight circles to fit 3½-inch tart pans or muffin tins. Press dough into ungreased pans. If using muffin tin, spread dough only halfway up the side of tin.
Combine water and sugar in small saucepan, heat on medium-high and bring to boil. Remove from heat to cool.
Whisk together whole eggs, egg yolk and evaporated milk. Pour in cooled sugar syrup and stir in vanilla. Pour filling through strainer to separate solid pieces.
Add about 2 to 3 tablespoons strained filling to each tart until about 3/4 full. Bake for 25 minutes, until crust and top of custard is lightly browned. The custard will rise during baking, but it will fall back during cooling. Cool completely before serving. Store in refrigerator for up to three days.