Egg Custard Tart

UPDATE: I made them last night....next time I will fill the shells all the way up to the rim, I was afraid that it will spill over. The recipe for the shell yield a lot of dough and I only needed to used half of that to fill all my tins. You can half the shell portion of the recipe...and a pic of the process to share =D


I was talking to 99 tonight and asked her for the recipe but I don't have milk at home so I can't make it tonight...these are egg custard tarts just like what you get from the dim sum places. One of my favorite dessert! :)

Preheat oven to 450F

For the shell
8oz Butter (melted)
3 1/2 oz Sugar
1 Egg
12oz All Purpose Flour

Wisk egg, sugar and butter together
Add flour and make dough
Wrap dough in plastic and refrigerate for later use (approx. 30 mins)

Roll out dough and cut into rounds (or simply press into tins) to fill tins

(wrap dough in plastic to ease rolling)

For the custard:
2 Eggs

40g Sugar
250g Milk

Wisk Eggs
Bring milk to boil (very important to have HOT milk). Add Sugar to hot milk.
Pour milk/sugar into Eggs and stir constantly
After the liquid is mixed well
Fill shells and bake 15-20 minutes or until you see the edge of the shell appear crispy/golden