Prep 30 mins
Cook 25 mins
From Australian Women's Weekly Chinese Cooking Class Cookbook.
- 3 cups plain flour
- 185 g lard
- 5 tablespoons hot water
- 1 pinch salt
- 3 eggs
- 1⁄3 cup sugar
- 1 1⁄2 cups milk
- 3 drops yellow food coloring
- 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.
When I lived in Seattle there was a small bakery that made these and I've looked for the recipe for years. Every recipe I've tried never seemed quite right, til this one, this is it. Thank you for sharing. And ending my search.
I wouldn't say this was a very good dish but it could be, with a few extra ingredients :) The egg was too bland to be a tart and the pastry was too savory. Also I found that I needed quite a bit more than 5 tablespoons of hot water. This recipe has a lot of potential to be really good.