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Egg Custard Tarts




egg custard tarts
How to make Egg Custard Tarts.

Pastry Ingredients:
(sifted)
  • 10 oz (315g.) flour
  • pinch of salt
  • 2Tbs. icing sugar
  • 6 oz (185 g.) butter
  • 1 egg (seprate white & yolk)

Custard Ingredients:
  • 4 eggs
  • 2 Tbs. condensed milk
  • pinch of salt
  • 8 oz. (240 ml.) evaporated milk
  • 12 of. (375 ml.) water
  • 3 oz. (60 g.) sugar
  • a few drops vanilla essence
To prepare pastry:
  1. Rub butter into flour mixture with fingertips till mixture resembles breadcrumbs.
  2. Add egg yolk and water to make a firm smooth dough.
  3. Chill dough in refrigerator for 1/2 hour.
  4. Roll dough thinly and cut into rounds to line greased patty tins. Prick lightly with fork and brush with egg white.
  5. Bake 'blind' in moderately slow oven 325°F for 10 minutes. Remove and cool.
To prepare custard:
  1. Beat eggs, condensed milk and salt lightly in a bowl.
  2. Heat evaporated milk, sugar and water together (do not boil). Pour gradually into egg mixture, stirring continuously.
  3. Flavour with vanilla essence and strain. Spoon into pastry cases.
  4. Bake in moderately slow oven 325°F for 20-25 minutes till custard sets and is firm. See Customer Reviews and Compare Bakeware sets.
Printable version for Halal Egg Custard Tarts

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