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Ingredients
| all-purpose flour (unsifted): 3 cups |
| lard: 185 g |
| water: 5 Tbl (hot) |
| salt: 1 dash |
| eggs: 3 |
| granulated sugar: 1/3 cup |
| 2% milk: 1 1/2 cups |
| yellow food coloring: 3 drops |
Chinese Custart Tarts
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
30 serving(s)
Tags
- To make the pastry, sift flour and salt into bowl. Rub lard into flour until mixture resembles fine breadcrumbs.
- Mix in hot water to form a firm dough. Knead lightly on lightly floured surface.
- Roll out 3mm (1/8 inch) thickness. Cut out with an 8cm (3 inch) fluted cutter. Put into greased patty tins.
- Beat together eggs and sugar. Gradually add milk. Mix in food colouring. Mix well.
- Pour custart carefully into prepared pastry cases. Bake in hot oven (250°C/475°F) for 10 minutes, reduce heat to moderately hot (220°C/425°F), cook further 10-15 minutes, until set. Keep an eye on these while cooking, as mine only needed the first 10 minutes.