Ching He-Huang's Chinese Egg Custard Tarts
By: Beverley Ann D'Cruz
Published: Thursday, April 8, 2010 - 1:30pm

Ingredients




1 ready-made pie crust (7 ounces)
Butter, for greasing the pan 
For the filling:
2 smalls eggs, at room temperature, lightly beaten
1/4 cup plus 2 tablespoons superfine sugar
1 can (12 ounces) evaporated milk

Preparation

1 Heat the oven to 400 degrees. Lightly grease a 12-cup muffin pan with some butter. 2 Roll out the pastry on a board to about 1/4 inch thick. Cut out 12 circles, using a 3-inch round cutter and line the muffin cups with the pastry circles. 3 Put the filling ingredients in a small bowl and beat lightly until smooth. Pour the filling into the pastry-lined tart pans, leaving 1/4 inch at the top. 4 Bake the tarts for about 10 minutes, then reduce the heat to 350 degrees. Bake for 10-15 minutes more, until the custard has set. Test by inserting a small toothpick - it should come out clean. These can be served cold, but are much nicer warm.

About


This recipe is extremely easy and produces tarts that are closely reminiscent of those available in Chinese bakeries. They're enjoyed best when still warm from the oven.