to finish cooking the custard to perfection and this did not mean that the whole tray of tarts will be ready at the same time, uneven hot spots in the oven are to be blamed and this is a common fact. You would have to remove the tarts accordingly and leave the uncooked ones to finish baking. Accordingly means that the tarts with firm custard around the rim and will jiggle slightly in the middle, are to be taken out of the oven. When or if the custard in some of the tarts should puff. open the oven door to lower the oven temperature. These tarts have to be baby-sat for the last part of the baking and they can be moved around for even baking - do not move them if the custard is not firm around the edges, otherwise another regret, the uncooked custard will spill over causing ????????.Do not let this lengthy jabber hinder you from trying to bake some, just heed my advise and you will produce the most delicious tarts ever.Ingredients:Lard Dough
lard - melted and kept lukewarm
all purpose flour
4 1/2 ozs
chilled butter - cut into small cubes
iced water - more if flour is too dry
parts of the water dough. Fold the last equal part of the water dough over half of the lard dough and then fold the other half of the lard dough together with the water dough over. Seal the edges well.
to 1 hour Place dough with narrow side facing you, using the rolling pin, press lightly at intervals to roll to a rectangular 8 x 10 inchs. Fold bottom third of dough over and bring top third down. Press narrow edges firmly to seal and cool in fridge for 30 minutes This is the FIRST rolling.
TWICE. Cool in fridge after eaching rolling.To line the Tarts: Moulds
bigger than the circumference of the tart mould. Place the cut circle dough into the tart mold. Try to center the dough to the center of the tart mould and press lightly on the sides to get impression from the fluted moulds. Prepared tarts have to be chilled in the fridge for at least 1 hour before baking and at this stage, it can remain chilled for a day and if longer they have to be frozen - wrapped tightly with a few layers of plastic wrap.To make the Custard:
plus 1 tsp custard powder mix with
at a time, stirring after every interval). Sieve this mixture and allow to cool before using to prevent bubbles forming while baking.To Bake Egg Tarts:Preheat oven to 450f.
and then reduce the oven temperature to
to continue baking for another
or until the pastry is browned and the custard is cooked
EggnogTartsmakes approx. Slowly stir in eggnog. ground nutmeg3 cups purchased eggnog1/2 cup whipping cream, whipped24 tart shells (I used purchased)nutmeg for garnish1) Bake tart shells according to package directions. 3 cups purchased eggnog
Hong Kong style egg tart. egg yolks. egg. egg yolks. egg. Makes 14 tarts. Fill the tart with filling and bake at preheated oven 230C for 25-30 minutes (I followed the temperature used in the recipe and the tarts turned up well, you may adjust the temperature accordingly for your oven)
Season eggs with salt, pepper and decorate with fresh cut chives. Place 2 pieces of sun dried tomato and a strip of streaky oven baked bacon in the indent before cracking one egg into the indent of each square. Return the backing tray to oven for 12-14 minutes until eggs have set and puff pastry has lightly browned
The first few tarts i baked, it was just coconut milk, water, cornstarch, sugar and egg white, it set beautifully but the white color is not prominent, so i added a tbsp of milk powder to the custard mixture and the second batch turned out more appealing and the taste had more depth