Monday, November 29, 2010

Simple Egg Custard Tarts

Simple Chinese Egg Custard Tarts
Makes 12 plus some...

2 room temperature eggs
75g castor sugar
375ml tin of evoprated milk
200g shortcrust or sweet pastry
(Gluten free pastry can be used if desired)

Heat oven to 200oC.
Lightly grease 12 tart or mini muffin pan with oil or butter.
Lightly beat eggs in a bowl and add the sugar and milk.
Using a large round cookie cutter (smooth or decorative)cut circles and line the holes of the pan with pastry.
Fill with custard mixture and bake for 10 minutes.
To finish, reduce heat to 175oC finish and bake for another
12-15 minutes or until the custard has set.

Eat warm and store leftovers (if there are any!)in an air tight container on the kitchen bench for up to 2 days. Tarts will keep longer in the fridge and can be warmed in the microwave.
(Try 10-15 seconds, they don't need much.)
Great for afternoon teas with friends and perfect for almost anyone's lunch box.

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