Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chinese Custart Tarts Recipe
    Lost? Site Map

    Chinese Custart Tarts

    Chinese Custart Tarts. Photo by Island Gurl

    1/1 Photo of Chinese Custart Tarts

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Heydarl's Note:

    From Australian Women's Weekly Chinese Cooking Class Cookbook.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Custard

    • 3 eggs
    • 1/3 cup sugar
    • 1 1/2 cups milk
    • 3 drops yellow food coloring

    Directions:

    1. 1
      To make the pastry, sift flour and salt into bowl. Rub lard into flour until mixture resembles fine breadcrumbs.
    2. 2
      Mix in hot water to form a firm dough. Knead lightly on lightly floured surface.
    3. 3
      Roll out 3mm (1/8 inch) thickness. Cut out with an 8cm (3 inch) fluted cutter. Put into greased patty tins.
    4. 4
      Beat together eggs and sugar. Gradually add milk. Mix in food colouring. Mix well.
    5. 5
      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.

    Browse Our Top Tarts Recipes

    Ratings & Reviews:

    • on June 05, 2008

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2008

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chinese Custart Tarts

    Serving Size: 1 (40 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 124.8
     
    Calories from Fat 65
    52%
    Total Fat 7.2 g
    11%
    Saturated Fat 2.8 g
    14%
    Cholesterol 28.7 mg
    9%
    Sodium 18.4 mg
    0%
    Total Carbohydrate 12.3 g
    4%
    Dietary Fiber 0.3 g
    1%
    Sugars 2.2 g
    9%
    Protein 2.3 g
    4%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites