Yield: 1 Servings
|**** NO E ***** Karen Adler FNGP13B. Yield: 2 doz.|
|2 cups||All purpose flour; sifted|
|2||Extra large eggs; whole|
|3||Extra large egg yolks|
|1 cup||Whole milk|
|½ cup||Half and half|
TO MAKE PASTRY: Cream butter with lard. Add egg and sugar. Beat well. Add flour, 1 cup at a time. The dough will be mealy. Work quickly with your hands to gather dough into a ball. Knead lightly so the mixture adheres. You may chill it at this point while making the filling. TO MAKE FILLING: Be sure all ingredients are at room temperature. Beat whole eggs with egg yolks well. Beat at low speed. (Do not over beat.) Add sugar, the milk, half and half. Let mixture rest for 10-15 minutes Skim off all the foam from mixture. ASSEMBLING: Separate dough into 24 balls. Press each into a 2½ inch (measured across top) tart shell to an even layer across the bottom and all the way up the side.
Fill tart shell with filling almost to the top. BAKING: Preheat oven at 300 degrees. Place tarts on cookie sheet and bake for 45 minutes. Cool for 10-15 minutes. Loosen slightly by inserting a toothpick along the sides. The tart shell will unmold easily. DO AHEAD NOTES: Custards can be made no more than ½ day ahead. COMMENTS: It is important that the ingredients for the filling be at room temperature and beaten over a warm bowl ofwater. Cold ingredients will cause filling to separate during baking. By skimming off the foam from the custard filling after beating, the custard will have a golden, creamy appearance with a velvety smooth texture, a most unique and delightful gastronomic treat! Do not bake on high heat; this would cause the custard to bubble up like a balloon and later collapse. Each oven is different, so you'll have to try a batch to find out what works for you. The crust should be a light beige to golden on the side and slightly more tan on the bottom side. There should be no browning at all of the custard. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@...>