Side Pannel
Custard Tarts (Don Tot)
Ingredients List
- **** NO E *****
- -Karen Adler FNGP13B.
- -Yield: 2 doz.
Directions
TART PASTRY
1/4 c Butter
1/4 c Lard
1 Egg
6 tb Sugar
2 c All purpose flour; sifted
FILLING
2 Extra large eggs; whole
3 Extra large egg yolks
1 c Whole milk
1/2 c Half and half
1 c Sugar
TO MAKE PASTRY: Cream butter with lard. Add egg and sugar. Beat
well. Add flour, 1 cup at a time. The dough will be mealy. Work quickly
with your hands to gather dough into a ball. Knead lightly so the mixture
adheres. You may chill it at this point while making the filling. TO
MAKE FILLING: Be sure all ingredients are at room temperature. Beat whole
eggs with egg yolks well. Beat at low speed. (Do not over beat.) Add sugar,
the milk, half and half. Let mixture rest for 10-15 minutes Skim off
all the foam from mixture. ASSEMBLING: Separate dough into 24
balls. Press each into a 2 1/2 inch (measured across top) tart shell
to an even layer across the bottom and all the way up the side.
Fill tart shell with filling almost to the top. BAKING: Preheat oven at 300
degrees. Place tarts on cookie sheet and bake for 45 minutes. Cool
for 10-15 minutes. Loosen slightly by inserting a toothpick along the
sides. The tart shell will unmold easily. DO AHEAD NOTES: Custards can be
made no more than 1/2 day ahead. COMMENTS: It is important that the
ingredients for the filling be at room temperature and beaten over a warm
bowl ofwater. Cold ingredients will cause filling to separate during
baking. By skimming off the foam from the custard filling after beating,
the custard will have a golden, creamy appearance with a velvety smooth
texture, a most unique and delightful gastronomic treat! Do not bake
on high heat; this would cause the custard to bubble up like a balloon and
later collapse. Each oven is different, so you'll have to try a batch to
find out what works for you. The crust should be a light beige to
golden on the side and slightly more tan on the bottom side. There
should be no browning at all of the custard. Source: "Dim Sum" by Rhoda
Fong Yee. Formatted for MM by Karen Adler FNGP13B.
1/4 c Butter
1/4 c Lard
1 Egg
6 tb Sugar
2 c All purpose flour; sifted
FILLING
2 Extra large eggs; whole
3 Extra large egg yolks
1 c Whole milk
1/2 c Half and half
1 c Sugar
TO MAKE PASTRY: Cream butter with lard. Add egg and sugar. Beat
well. Add flour, 1 cup at a time. The dough will be mealy. Work quickly
with your hands to gather dough into a ball. Knead lightly so the mixture
adheres. You may chill it at this point while making the filling. TO
MAKE FILLING: Be sure all ingredients are at room temperature. Beat whole
eggs with egg yolks well. Beat at low speed. (Do not over beat.) Add sugar,
the milk, half and half. Let mixture rest for 10-15 minutes Skim off
all the foam from mixture. ASSEMBLING: Separate dough into 24
balls. Press each into a 2 1/2 inch (measured across top) tart shell
to an even layer across the bottom and all the way up the side.
Fill tart shell with filling almost to the top. BAKING: Preheat oven at 300
degrees. Place tarts on cookie sheet and bake for 45 minutes. Cool
for 10-15 minutes. Loosen slightly by inserting a toothpick along the
sides. The tart shell will unmold easily. DO AHEAD NOTES: Custards can be
made no more than 1/2 day ahead. COMMENTS: It is important that the
ingredients for the filling be at room temperature and beaten over a warm
bowl ofwater. Cold ingredients will cause filling to separate during
baking. By skimming off the foam from the custard filling after beating,
the custard will have a golden, creamy appearance with a velvety smooth
texture, a most unique and delightful gastronomic treat! Do not bake
on high heat; this would cause the custard to bubble up like a balloon and
later collapse. Each oven is different, so you'll have to try a batch to
find out what works for you. The crust should be a light beige to
golden on the side and slightly more tan on the bottom side. There
should be no browning at all of the custard. Source: "Dim Sum" by Rhoda
Fong Yee. Formatted for MM by Karen Adler FNGP13B.
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