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Custard tartlets
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Desserts, Ethnic, Puddings & Custards, Tarts & Pies |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | PASTRY | | 1
| cup | Flour | | 4
| tbsp | Butter, cut into small | | | - pieces | | 2
| tbsp | Sugar | | 2
| tbsp | Whipping cream | | 1/2
| tsp | Salt | | 3
| cup | Dried beans, for weighting | | | - down pastry shell | | | FILLING | | 1/2
| cup | Water | | 4
| tbsp | Sugar | | 3
| | Eggs, beaten |
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Procedures:
| 1 | Mix all the pastry ingredients together in a bowl or food processor until well mixed. | | 2 | Roll the pastry into a ball, wrap it with plastic wrap, and refrigerate for at least 30 minutes. | | 3 | Preheat the oven to 375°F. | | 4 | Roll out the pastry to about 1/8-inch thick and press into 6 small 3-inch tartlet molds. | | 5 | Place a sheet of foil over the sides and surface of the pastry and pour enough dried beans on the foil to weight it down. | | 6 | Bake for about 10-to-12 minutes or until the dough is lightly browned. | | 7 | In a saucepan, boil together the water and sugar for 5 minutes to make a light syrup. | | 8 | Let the syrup cool thoroughly and combine it with the eggs. | | 9 | Pour an equal amount of custard into each pastry shell. | | 10 | Reduce the oven heat to 325f and bake for 15 minutes or until the custard just sets. | | 11 | Ken hom prodigy guest chefs cookbook |
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