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Chinese Custard Tarts
- Servings
12 - Prep
10 m - Cook
10 m
Recipe By: Chef Ha Nguyen
Ingredients
- 1 . Custard (3 egg yorks, 100g sugar, 1 tsp corn flour, 400ml mix cream+milk, 2 tsp vanilla extract)
- 1 sheet Puff pastry
Directions
-
1
Lightly grease a 12 hole muffin tin and pre-heat oven to 200C
-
2Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth.
-
3Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract. Cover and Cool.
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4Cust pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds. On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin.
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5Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm.
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Printed From otaokitchen.com.au 05/17/2022