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Who has a recipe for Egg Custard Tarts

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Who has a recipe for Egg Custard Tarts

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  1. no one that dosent seem normal but go to the book store and u will find it


  2. *Egg Custard Tarts

    ----For Pastry-----

    2 cups all purpose flour

    1/3 cup lard

    1/3 cup butter

    4 tablespoons hot water, or as needed

    ----For Custard Filling----

    2 eggs, room temperature

    1 1/2 cups whole milk

    4 ounces sugar (castor or superfine if possible)

    yellow food coloring (optional)

    Preheat the oven to 325 degrees Fahrenheit and grease the tart pans.

    Cut the lard. Use a sifter to sift the flour into a large bowl. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs. Continue kneading, adding the hot water. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling.

    Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the sugar. Add the yellow food color if using.

    On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter. Fit the circles into the tart shells.

    Pour the filling into the shells. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minutes). Cool.

    *Egg Custard Tart Traditional British Recipe

    ---FOR THE PASTRY----

    250g plain flour

    100g unsalted butter

    2 eggs

    100g icing sugar(optional)

    4 drops vanilla extract(optional)

    pinch of salt

    ---FOR THE CUSTARD----

    480ml whipping cream

    6 egg yolks

    70g caster sugar

    1 vanilla pod (split)

    fresh grated nutmeg

    Pre-heat oven to 180C/gas 4.Place the flour and butter in a food processor and blend top a breadcrumb consistency.Beat the eggs, icing sugar and vanilla extract together in a bowl and add this into the food processor.

    Pulse until the ingredients have combined together to form a ball. Do not over work. Remove from the food processor bowl and wrap in cling film. Leave to rest in the fridge for 1 hour, then remove.

    On a lightly floured surface, roll the pastry out to 5mm thick and use it to line a greased 25cm tart ring. Cover with baking parchment, fill with baking beans and bake ‘blind’ for 20 minutes. Remove from the oven, discard the baking beans and turn down the heat to 160C/gas 2.

    In a saucepan, bring the whipping cream to the boil with the split vanilla pod. Whisk together the egg yolks and caster sugar before pouring the cream onto them, stirring continually. Pass through a sieve and add a small amount of grated nutmeg.

    Pour the mix into the tart shell and bake on the middle shelf of the over for 30 - 40 minutes or until the custard appears set but not too firm.Turn the tart out onto a plate and serve.

    *Chinese Style Egg Custard Tarts

    ---Crust Ingredient----

    8 ounces soften butter

    4 ounces confectioners' sugar

    1 egg (sift egg through strainer)

    13 ounces flour

    3-5 drops vanilla extract

    ---Egg Filling Ingredient---

    4 ounces sugar

    24 ounces water

    3-5 drops vanilla extract

    9 eggs (sift egg through strainer after eggs have been beaten)

    8 ounces evaporated milk (or regular milk is fine too)

    Direction to make crust.---Mix sugar, butter and flour.Then add egg and vanilla extract.Mix well.Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).Pull dough and make a ball shape to about 1.5 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.Boil sugar and water until sugar is melted.Cool down to room temperature.Add eggs, vanilla extract and evaporated milk.Filter the mixture through the strainer.Pour into the tart crust.Preheat oven for 10 minutes.Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.

    ENJOY :-)


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  4. Portuguese Custard Tarts - Pasteis de Nata --

    INGREDIENTS

    1 cup milk

    3 tablespoons cornstarch

    1/2 vanilla bean

    1 cup white sugar

    6 egg yolks

    1 (17.5 ounce) package frozen puff pastry, thawed

    DIRECTIONS

    Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.

    In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.

    Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

    ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^...

    Egg Tarts --

    INGREDIENTS

    2 cups all-purpose flour

    1 pinch salt

    10 tablespoons butter, diced

    1/4 cup confectioners' sugar

    1 egg

    2 tablespoons cold water

      

    1 cup water

    3/4 cup white sugar

    3 eggs

    3/8 cup evaporated milk

    1/4 teaspoon vanilla extract

    DIRECTIONS

    Preheat oven to 400 degrees F (200 degrees C.)

    In a large bowl, mix flour and salt together. Blend in butter with a pastry cutter until mixture resemble coarse crumbs. In a small bowl, beat the egg with the cold water. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes.

    Divide dough in half. Roll each half out to 1/8 inch thickness. Using a 3.5 inch (8.5 centimeter) fluted round cookie cutter, cut out 22 rounds. Press dough into lightly greased 3 inch tart pans.

    In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.

    In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart shells.

    Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.  

  5. Ingredients

    For the pastry

    250g plain flour

    100g unsalted Butter

    2 Eggs

    100g icing sugar

    4 drops vanilla extract

    For the custard

    480ml whipping cream

    6 egg yolks

    70g caster sugar

    1 vanilla pod, split

    grated Nutmeg

    Method



    1. Pre-heat oven to 180C/gas 4.

    2. Place the flour and butter in a food processor and blend top a breadcrumb consistency.

    3. Beat the eggs, icing sugar and vanilla extract together in a bowl and add this into the food processor.

    4. Pulse until the ingredients have combined together to form a ball. Do not over work. Remove from the food processor bowl and wrap in cling film. Leave to rest in the fridge for 1 hour, then remove.

    5. On a lightly floured surface, roll the pastry out to 5mm thick and use it to line a greased 25cm tart ring. Cover with baking parchment, fill with baking beans and bake 'blind' for 20 minutes. Remove from the oven, discard the baking beans and turn down the heat to 160C/gas 2.

    6. In a saucepan, bring the whipping cream to the boil with the split vanilla pod. Whisk together the egg yolks and caster sugar before pouring the cream onto them, stirring continually. Pass through a sieve and add a small amount of grated nutmeg.

    7. Pour the mix into the tart shell and bake on the middle shelf of the over for 30 - 40 minutes or until the custard appears set but not too firm.

    8. Turn the tart out onto a plate and serve.  

  6. google it  

  7. I have a perfect website for yo. Its called RecipeMatcher, and the website is www.recipematcher.com All you have to do is type in the ingredients you already have and it gives you a list of recipes that would be the easiest to make with the ingredients you have entered.

    It has a myspace if you want to be a friend:

    www.myspace.com/recipematcher

    It also has a facebook:

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