Page 62 - BACGG CNY Flipbook V2 03032021

Chinese Custard Tarts (Dan Tat)
By Debbie Anderson

Preheat oven to 400 degrees

Pie Crust: (makes 9 tarts)

1 cup flour
pinch of salt
a scant over 1/4 cup canola oil
2 tablespoons of milk.

In bowl, mix 1 cup flour, pinch of salt,
a scant over 1/4 cup canola oil and 2
tablespoons of milk. Form into a
ball. Roll between 2 sheets of waxed
paper until the dough is 1/8” thick.
Use a 3.5” size round cookie cutter
to cut out 9 circles. Press each circle
into a 3” tart pan. (I ordered ten 3”
tart pans on Amazon) Set aside.

Custard filling:

7 tablespoons Sugar
3/4 cup hot water
4 eggs,
1/4 cup evaporated milk,
1/8 teaspoon salt
1 teaspoon vanilla extract

In a bowl, dissolve 7 tablespoons of
sugar into 3/4 cup hot water. Let
cool.

In another bowl, whisk 4 eggs, 1/4 cup evaporated milk, 1/8 teaspoon salt and 1
teaspoon vanilla extract and the cooled sugar water mixture.

Pour custard filling 80% full into each tart pan. Place the tart pans in a cookie
sheet to bake.

Bake 10 - 12 minutes or until custard is set.