Chinese Custard Tarts

Chinese Custard Tarts




YOU WILL NEED:
PASTRY:
1 cups plain flour
185g(6oz)lard
5 tablespoons hot water
pinch salt

CUSTARD:
3 eggs
1/3 cup sugar
11/2 cups milk
few drops yellow food colouring

NOTE:
The yellow food colouring can be omitted from the custard, but it does
give the deep coloured custard that is characteristic of these tarts.

Oven temperatures are as follows:
Electric oven:
hot 250-260C (475-500F)
moderately hot: 220-230C (425-450F)
Gas oven
hot 200-230C (400-450F)
moderately hot: 190C (375F)

1. To make the pastry sift flour and salt into bowl. Rub lard into
flour until mixture resembles fine breadcrumbs.

2. Mix in hot water to form a firm dough. Knead lightly on lightly
floured surface.

3. Roll out to 3mm (1/8 in) thickness. Cut out with an 8cm (3in)
fluted cutter. Put into greased patty tins.

4. Beat together eggs and sugar. Gradually add milk. Mix in food
colouring. Mix well. Pour custard carefully into prepared pastry
cases. Bake in hot oven for 10 minutes, reduce heat to moderately
hot, cook further 10 to 15 minutes, until set. Makes approx 30.

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