https://www.cutoutandkeep.net/projects/dim-sum-custard-tarts • Posted by Cat Morley
Egg custard tarts have been my favourite dim sum treat since I first tried them. They taste best while they're still warm with a really soft filling and super crusty flaky pastry.
Egg custard tarts have been my favourite dim sum treat since I first tried them. They taste best while they're still warm with a really soft filling and super crusty flaky pastry.
Whisk together the flour, sugar, shortening, salt, egg and water in a bowl.
Knead together into a dough, wrap in cling film and pop in the freezer for 20 minutes.
Crumble together the butter, shortening and flour.
Knead into a dough balls.
Flatten into a small square, wrap in cling film and freeze for 20 minutes.
Roll out the dough into a large rectangle.
Place the butter dough in the middle.
Wrap the dough around the butter dough, knead and roll into a small rectangle. Wrap in cling film and chill for another 20 minutes.
Heat the sugar, soy in a sauce pan for 10 minutes until the sugar dissolves.
Leave to cool before beating in the eggs.
Strain the mixture through a sieve twice.
Place to the side.
Roll out the dough one final time into a large rectangle and use a cookie cutter to cut tarts.
Place the tarts into muffin cases in a baking tin.
Fill the pastry cases with custard.
Bake at 180'C for 12 minutes.
Serve warm!