Chinese Egg Tarts

1. 1

   1. Pour all custard ingredients into a large pot and set over the LOWEST heat (temperature should not exceed 50u00b0C).

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   2. Using a whisk, stir the egg custard in ONE direction (avoid making air bubbles) until the sugar has dissolved .

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   3. Sieve the custard through a strainer to get rid of any unwanted parts of the eggs . Let cool and set aside.

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   4. Skim off any foam or solid particles once the custard has cooled. The mixture should be silky yellow.

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   1. Sift the flour and powdered sugar into a mixing bowl.

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   2. Add in the butter, egg, and salt. Use a hand mixer and mix on the lowest speed (beware of flour cloud), or just mix by hand .

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   3. Once the dough comes together, on a floured surface, roll it out into a log and cut into 20 pieces.

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   4. Roll the dough into a ball and slightly flatten it on your palm.

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   5. Place the dough into your muffin well (or tart mold) and use your thumb to press and shape the walls.

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    1. Pour the custard into the tart shells (80% full).

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    2. Bake at 180u00b0C (350u00b0F) for 20 minutes .

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    3. To tell if they're done, shake your muffin pan and the egg custard should be firm and jiggly like jello.

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    4. Cool for 30 minutes and gently lift them out with a butter knife.

* Per serving · 4 servings · Values may vary.