Egg Custard Tarts
Yields 18 tarts
Egg tarts are a popular dim sum treat. Make sure that the tart pans are well greased so that the pastry does not stick.
2 cups flour
¾ teaspoon salt
⅔ cup lard
½ teaspoon vanilla extract
3 tablespoons hot water
2 large eggs
½ cup evaporated milk
½ cup milk
¼ cup sugar
Preheat oven to 300°F.
To make the dough: In a large bowl, sift together the flour and salt. Cut in the lard, and then use your fingers to mix in. When it is mealy and has the consistency of breadcrumbs, add the vanilla extract and hot water and mix together to form a dough. Add another tablespoon of water if necessary. Cut the dough into thirds.
On a lightly floured surface, roll each piece of dough out until it is ⅛ inch thick. Cut 6 circles that are each 3 inches in diameter, so that you have a total of 18 circles.
Place the circles into greased tart pans or muffin tins, carefully shaping the sides so that they reach the rim.
To make the egg custard filling: Lightly beat the eggs, and stir in the evaporated milk, milk, and sugar. Add up to 2 tablespoons of the custard into each tart shell, so that it nicely fills the shell but does not overflow.
Bake at 300°F for about 25 minutes or until the custard is cooked through and a knife stuck in the middle comes out clean.