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Egg Tarts

Dim Sum and Other Snack Foods

Egg Tarts
Ingredients for Dough #1:
6 Tablespoons and 1 teaspoon all-purpose flour
2 Tablespoons lard at room temperature
1 Tablespoon Birds custard powder
1 teaspoon creamy peanut butter
Ingredients for Dough# 2:
6 Tablespoons and 1 teaspoon all-purpose flour
6 Tablespoons lard at room temperature
5 Tablespoons margarine at room temperature
Custard filling:
2 teaspoons Bird’s custard powder
6 Tablespoons granulated sugar
3 Tablespoons evaporated milk
three drops vanilla extract
3 eggs, beaten gently
1. Mix all four ingredients for Dough #1 with five tablespoons cool water and knead gently into a soft dough. Then set this dough aside for an hour, then roll it out until about quarter-inch thick.
2. Mix the three ingredients for Dough #2 and knead into a well-combined dough, then roll it out until it is half-inch thick. Refrigerate until firm, about an hour.
3. Put Dough #2 on top of Dough #1, fold in the ends, and roll them together, making this into a box shape and freeze for half an hour. Take out of the freezer and roll the box to a thickness between what Dough #1 and Dough #2 were.
4. Using a glass with a diameter about half inch larger than your tart pans, cut circles out of the rolled dough and gently press one into each of the tart molds gently pushing the dough into each mold. There should be one-quarter inch of dough above the edge of each tart mold.
5. Mix custard powder and the sugar, and add seven tablespoons boiling water and stir until all the sugar dissolves, then add the evaporated milk and the vanilla and stir well.
6. Fill each individual tart pan until three-quarters full, and put each one on a large jelly-roll pan or a pan with sides. Bake them in a pre-heated 400 F degree oven for 18 minutes, cool, then serve warm or at room temperature.

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