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Chinese Egg Custard Tarts

Source of Recipe

unknown


List of Ingredients

1/2 cup lard, chilled and diced
1/4 cup unsalted butter, chilled and diced
1 egg
1 3/4 cups flour
2 tablespoons ice water
1 teaspoon vanilla
2/3 cup sugar
2/3 cup boiling water
1/3 cup evaporated milk
4 eggs, lightly beaten
1/2 teaspoon vanilla


Recipe

Place chilled lard, butter, and egg in a food processor. Process mixture for 4 seconds. Add flour and process until lumps are the size of peas. Add water and vanilla and process a few seconds longer (Do not over- process). The mixture should be crumbly. Press crumbs together, shape into a patty 1 inch thick, and wrap with plastic wrap. Chill for 45 minutes.

On a lightly floured surface, roll out dough 1/4 inch thick to form a long rectangle. If dough becomes soft and sticky during the rolling and folding process, return dough to refrigerator and chill until firm. Fold the rectangle of dough into thirds, as if folding a letter, then turn dough 90 degrees. Roll out again into a rectangle and fold into thirds. Cover with plastic wrap and let dough rest in refrigerator for 20 minutes.

Meanwhile, prepare the filling. In a large bowl, dissolve sugar in boiling water, let cool to room temperature. Whisk in evaporated milk and eggs. Stir in vanilla and refrigerate until ready to use. Remove chilled dough from refrigerator and place on a lightly floured surface. Roll out dough into a large rectangle about 1/4 inch thick. Cut out 14 circles with a 4- inch round cutter. Center each pastry circle in a 2 1/2-inch tart tin. Lightly press dough into bottom and sides of tin, trim edges. Chill for 1 hour or overnight.

Preheat oven to 300ºF. Pour filling into pastry-lined tins to within 1/4 inch of the top. Place filled tins on a cookie sheet, bake in preheated oven for 35 minutes or until a knife inserted in the center comes out clean. Cool slightly. Carefully turn tins upside down, gently tapping to release crust. Cool, custard side up, on a wire rack. Serve warm or at room temperature. Makes 14 tarts.