Breadcrumbs
| Raspberry sorbet
| Singapore Vegetarian Noodles
| Vegetable dhansak
| Chilli Powder
| Mango Chutney
| Tandoori Vegan Prawns
| Chinese Five Spice Tofu
| Chinese Egg Tarts
|
Chinese Egg Tarts
Sweet and tasty Chinese egg tarts

Serves 4-6 (Estimated) Rating 3/5

Prep Time 40 Minutes Cooking Time 20 Minutes

Ingredients |
250 Gram Plain Flour |
Salt |
140 Gram Butter, diced |
5 Tablespoons Icing Sugar |
1 Egg |
2 Tablespoons Water |
250 Millilitre Water |
160 Gram Caster Sugar |
3 Free-range Medium Eggs |
100 Millilitre Evaporated Milk |
¼ Teaspoon Vanilla Extract |
Method |
First preheat oven to 200 C / Gas mark 6. |
Meanwhile in a large bowl mix the flour and salt together. |
Now rub in the butter/margarine with a pastry cutter until the mixture resembles coarse crumbs. |
In a small bowl, beat the egg with the cold water. |
Stir the egg mixture into the flour mixture until you form the soft dough. |
Wrap with cling film and refrigerate for 30 minutes. |
When ready divide dough in half. |
Roll each half out to 3mm thickness. |
Using an 8.5cm fluted round cutter, cut out 22 rounds. |
Gently press dough into lightly greased 7cm tart tins. |
Next in a saucepan over low heat, stir water and sugar until sugar dissolves. |
Now measure 280ml of the resulting syrup and set aside to cool. |
In a large bowl combine the eggs, evaporated milk and vanilla extract. |
Beat until smooth. |
Strain into reserved syrup and mix well. |
Pour into prepared tart cases. |
Bake in the oven for 20 minutes, or until pastry is golden brown and filling is set. |