Ching He-Huang's Chinese Egg Custard Tarts
Photo: Beverley Ann D'Cruz
Ingredients
1 ready-made pie crust (7 ounces)
Butter, for greasing the pan
For the filling:
2 smalls eggs, at room temperature, lightly beaten
1/4 cup plus 2 tablespoons superfine sugar
Preparation
Tools
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About
This recipe is extremely easy and produces tarts that are closely reminiscent of those available in Chinese bakeries. They're enjoyed best when still warm from the oven.
Yield:
12.0
Added:
Thursday, April 8, 2010 - 1:30pm