EGG CUSTARD TARTS
Vera Chan-Waller's grandmother, Alice Chan, opened San Francisco's Yank Sing back in 1958, and the restaurant has since become an icon. Its famous egg tarts are still made using Alice's recipe. "They're the perfect ratio of egg custard to crust," Vera says.
Provided by Food Network
Categories appetizer
Time 2h30m
Yield 12 tarts
Number Of Ingredients 10
Steps:
- Make the puff pastry: Cut the butter into 3/4 cup flour in a medium bowl with a fork, then knead with your hands until the dough comes together. Transfer the "oil dough" to a piece of plastic wrap and pat into a 7 1/2-inch square; wrap in the plastic and refrigerate 20 minutes.
- Meanwhile, mix the egg, water and remaining 3/4 cup flour in a separate bowl, then knead with your hands until the dough comes together, adding more flour as needed if the dough is too sticky. Transfer the "water dough" to a piece of plastic wrap; wrap in the plastic and refrigerate 20 minutes.
- Unwrap the "water dough" and roll out into an 11-inch square on a lightly floured surface. Place the "oil dough" square on top and turn it so that it looks like a diamond. Fold the sides of the "water dough" over the "oil dough" to enclose completely.
- Roll out the folded dough into an 11-inch square and mark it into thirds. Fold in the outer thirds over the center third, like a letter. Roll out the folded dough into a large square again. Repeat twice (folding like a letter, then rolling into a square), refrigerating the dough as needed if it becomes too soft.
- Mark the square of dough into fourths. Fold the outer fourths into the center, then fold in half like a book and roll out again. Wrap the dough in plastic wrap and refrigerate at least 20 minutes.
- Butter 12 small (2 1/2- to 2 3/4-inch-diameter) fluted tart pans. Unwrap the dough and roll it out on a lightly floured surface to a 1/4-inch thickness. Cut out circles with a round cutter (about 1/4 inch larger than your tart pans). Refrigerate 20 minutes, then press the dough into the tart pans. Refrigerate until ready to use.
- Make the egg custard: Heat the sugar and water in a saucepan over medium heat until the sugar dissolves, 3 to 5 minutes. Let cool completely.
- Whisk the eggs into the cooled sugar syrup, then stir in the evaporated milk, vanilla and salt. Strain through a fine-mesh sieve into a large measuring cup.
- Preheat the oven to 350˚ F. Arrange the tart pans on a baking sheet. Divide the custard among the pans, filling each about three-quarters full. (Do not overfill or the tarts could overflow; you may not use all of the custard.)
- Bake until the crusts are golden and the filling puffs slightly, about 45 minutes. Let cool 5 to 10 minutes in the pans, then carefully tap the bottoms to remove the tarts and transfer to a rack to cool completely.
A TASTE OF HOME - BAKED EGG CUSTARD TART
When staying away from home for any period of time there are things that we all miss, friends, pets, your favourite restaurant, and knowing exactly where the last time you saw the thing you were looking for but suddenly realise that you didn't pack and now its half way round the world in a different time zone! In 2007 we lived in Sydney for five months and having reminders of home are always nice. This was one of the first dishes that I made in our apartment in Bondi, (it just also happens to be my partner's favourite!). This is my take on a traditional English dish that is popular around the world. It is not a robust pudding like 'Spotted Dick' or 'Jam Roly Poly' but a lighter way to finish any meal or have on its own with your favourite hot or cold beverage. Although not a complicated dish to make getting the custard cooked 'just right' can mean the difference between delicious dessert and a tortuous tart. Egg custard tarts have to be cooked slowly to get the perfect pudding. A wet egg custard is the result of cooking the dish either for too long or at too high a temperature resulting in the custard mix overheating and 'boiling' with a watery result. A good egg custard is allowed to set, so it is firm to the touch and when cut into has a smooth firm texture. The most basic of egg custards are based on the ratio of 3 eggs to the a pint of liquid if the dish is not to stand on its own (like a flan) or if the dish is to be turned out then a ratio of 4 eggs to a pint of liquid is appropriate (like a cream caramel). From the most basic of recipes we can enhance them to make them richer and add a fuller flavour with the addition of extra ingredients. So having gotten the custard right if the tartlet case does not match the excellence of the filling it can add a dampener to the dish. Getting pastry right has been said to be an art. In this recipe I have used a sweet pastry that with the addition of almonds and corn meal gives a warm rich colour and nutty flavour to the end result. Always remember the nutmeg as this just finishes the tart off a treat.
Provided by Duncan H.
Categories Tarts
Time 1h30m
Yield 20 Tartlets, 10 serving(s)
Number Of Ingredients 14
Steps:
- In a thick bottomed pan mix the milk and cream, scrape out the seeds of the vanilla pod and add them to the mix.
- Heat the milk and cream mix and simmer for a couple of minutes to infuse the flavour - do not allow to boil.
- Remove from the heat and transfer to a cold mixing bowl.
- In a separate large mixing bowl add the flour, cornmeal, and butter.
- Rub together until like breadcrumbs.
- Add the almonds and sugar to the mix.
- Bind together with the egg (use only the whole egg).
- If too dry add a little additional beaten egg until the consistency is right - DO NOT add any liquid other than egg or it will become biscuity when cooked.
- Allow the pastry to rest in a cool place for 30 minutes.
- Pre heat the oven to 120°C degrees.
- Roll out the pastry until approx 3mm thick.
- Using round a pastry cutter cut out circles of the pastry and line individual tartlet cases.
- Allow these to rest for 20 minutes in a cool place.
- Bake in the oven until blind baked - approx 10 minutes.
- Allow to cool for 10 minutes.
- Brush the insides of the pastry cases with the liquid egg yolk so they are just coated - this is to seal the pastry case before adding the egg custard mix so the pastry stays as crisp as possible.
- Return to the oven for 5 minutes to seal the cases.
- Into the milk and cream mix that has been allowed to cool completely add the eggs and sugar - whisk these together well.
- Through a fine sieve strain the egg mix to ensure the custard has no shell in it.
- Pour the custard mix carefully into the tartlet cases - taking care to not over fill.
- Grate a light covering of nutmeg over the tarts.
- Place carefully in the oven
- If possible and your oven shelf will pull out and remain steady put the tray of tartlet cases on the oven shelf before filling so as to not have to move the filled tartlets except to push the shelf back in the oven.
- Cook for approx 20 minutes.
- When the custard is firm to the touch the tarts are done.
- Remove from the oven and allow to cool completely.
- Serve as desired but with a pouring of fresh cream is delicious.
Nutrition Facts : Calories 381.6, Fat 20.8, SaturatedFat 10.3, Cholesterol 184.8, Sodium 124.8, Carbohydrate 41.1, Fiber 1.6, Sugar 21.6, Protein 8.8
CUSTARD TARTS
Try making our delicate custard tarts for an irresistible dessert. They take just 10 minutes to prep and are delicious with a grating of nutmeg
Provided by Elena Silcock
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Take a sheet of shortcrust pastry and use a 10cm cookie cutter to cut 12 circles into the pastry. Press each circle into the holes of a cupcake tray. Scrunch up squares of baking paper, then use to line each of the pastry cases. Fill each with baking beans or uncooked rice, pressing them in a little, and bake for 10 mins. Remove the beans/rice and the baking paper and bake for 5 mins more, until the base is starting to colour slightly. Remove from the oven and reduce the temperature to 140C/120C fan/gas 1.
- Bring the cream, milk, vanilla bean paste and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth.
- Pour the custard into each of the tart cases, filling them as high as you can. Grate over a little more nutmeg on each, then carefully place back into the oven and bake for 15-20 mins, until the tarts look set with a slight wobble. Remove and cool, serve with a little more nutmeg freshly grated over the top.
Nutrition Facts : Calories 213 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
CHINESE EGG TARTS
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 12 small (3 1/2-inch) fluted brioche pans.
- Sift flour, sugar, baking powder, and salt together in a mixing bowl. Add butter and cold water; mix until dough forms into a ball.
- Roll dough on a lightly floured work surface with a lightly floured rolling pin to 1/8-inch thickness. Cut dough into rounds and press lightly into the prepared pans.
- Mix hot water and sugar in a bowl until sugar melts. Whisk in eggs; pour in evaporated milk and vanilla extract and mix well. Divide egg mixture between dough shells.
- Bake in the preheated oven until egg is almost firm in the middle, 14 to 16 minutes. Let cool 10 minutes before transferring to a wire rack.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 21 g, Cholesterol 67.4 mg, Fat 9.2 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 109.5 mg, Sugar 9.1 g
BANANA CARAMEL TART
I made a this tart for Father's Day 2 years ago and it was a humungous hit! Deliciously different. Based on a recipe from the Union Square Cafe Cookbook.
Provided by evelynathens
Categories Tarts
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450F.
- For the Crust: In a large bowl, beat butter and sugar, with an electric mixer, until blended.
- Beat in yolk, vanilla, and salt.
- Add flour and beat until moist clumps form.
- Press dough into bottom of 9 inch tart pan with removable bottom.
- Pierce with fork and refrigerate for 1 hour.
- Bake crust until golden (about 15 minutes).
- Cool.
- For the Banana Topping: Reduce oven temperature to 375F.
- Overlap banana slices on crust, covering completely.
- Brush melted butter over banana slices and sprinkle with sugar.
- Bake until just warmed through (4 minutes).
- Drizzle with some caramel sauce (recipe follows).
- Sprinkle with macadamia nuts.
- Serve with ice cream and pass extra caramel sauce around.
- For Caramel Sauce: In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan.
- Keep warm.
- In a heavy saucepan, combine the sugar and lemon juice until well mixed.
- Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
- Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
- While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming.
- Stirring constantly, slowly pour in the warm cream.
- Bring to a boil, continuing to stir constantly.
- Cook until slightly thickened, about 3-4 minutes.
- Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth.
- Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.
Nutrition Facts : Calories 835.1, Fat 57.7, SaturatedFat 28, Cholesterol 155.4, Sodium 292.7, Carbohydrate 79.8, Fiber 4.3, Sugar 53.4, Protein 6.2
BANANA CUSTARD TARTS
Adding banana to this custard tart gives a classic pudding a new edge
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Time 1h5m
Number Of Ingredients 9
Steps:
- Roll the pastry out on a lightly floured surface to the thickness of a 20p coin. With a 14cm wide saucer, cut out 6 circles of pastry, then use to line six tartlet tins, 9cm in diameter. Chill for 30 mins.
- Heat oven to 200C/fan 180C/gas 6. Line each pastry case with crumpled baking parchment, then fill with baking beans. Bake the pastry for 15 mins, then remove the paper and beans. Bake for another 5 mins until the pastry is cooked and lightly golden. Remove from the oven, then leave to cool. Reduce oven to 150C/fan 130C/gas 2.
- In a pan, heat the milk and cream together to scalding point. Beat the eggs, egg yolk, sugar and nutmeg together, then pour in the hot milk and cream and gently beat, incorporating as little air as possible. Toss the bananas in lemon juice, divide them between the pastry cases, cut-side up, then fill with custard. Bake for 30 mins until just set. Remove from the oven and leave in the tins for 5 mins, before turning them out to cool on a wire rack. Finish with an extra grating of nutmeg.
Nutrition Facts : Calories 703 calories, Fat 50 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.59 milligram of sodium
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