#EGG CUSTARD TART PATCH#
#EGG CUSTARD TART FREE#

Once you’ve fitted all dough into the muffin tins, make the caramel by placing the sugar and honey in a large skillet (preferably one with a silver bottom, not black nonstick).

#EGG CUSTARD TART PATCH#

Don’t worry if you have to handle the dough a lot, or use a little water to patch the dough together to get them to fit into the muffin tin properly.Ĥ. Cut the dough into 16 pieces and press the dough into the cups of a regular muffin tin. Once the dough has chilled, generously flour a flat surface and roll the dough out to 1/16 inch thick. Chill in the refrigerator for at least an hour or overnight.ģ. Gather the dough into a flatten disk and wrap tightly with plastic wrap. At this point, you might need to start using your hands to massage the dough so it gathers together properly. Toss and fold the wet ingredients until the dough starts to forms. Beat the egg in a small bowl with two tablespoons of water and then add it to the dough. Continue with the rest of the butter and quickly work the butter into smaller bits, squeezing and tossing the dry ingredients until the dough starts to resemble crumbly cornmeal, with bits of butter in flattened chunks.Ģ. Then, using your hands, squeeze cubes of butter until they flatten out.

Sprinkle over the dry ingredients and toss with your hands to coat the cubes. Cut the salted butter into 1/2 inch cubes.

#EGG CUSTARD TART FREE#

If you want a more traditional look, feel free to use mini tart tins and substitute 1 teaspoon of vanilla extract instead of the eggs, so you don’t get the black specks on the top of the custard.Ģ tablespoon mild flavored honey (like clover)ġ. Place the flours, cornstarch, sugar and salt in a large mixing bowl. Keep in mind my egg custard tarts are little more rustic looking as I made them in a muffin tin. However, feel free to substitute regular whole wheat or all purpose flour for the white whole wheat if you don’t have any. Perfect for this contemporary Euro-Asian inspired pastry. For my version I make a variant of a pâte sucrée crust, with a little white whole wheat flour, which is a French tart crust. My version takes inspiration from the European Crème Caramel, which is an egg custard flan made with caramel. The traditional Chinese Egg Custard Tart is a rich egg custard in a shortbread crust or a flaky dough crust. No matter what happens in 2012, whether it ends up the luckiest year of my life, or the end of the world as we all know it, I’m pretty darn happy to be here right here and now, enjoying my own version of the egg tart. Think of it as one foot in the past, and one foot in the future.

I’m a fan of caramel and though the burnt sugar probably is too sweet for a traditional Chinese dessert, I think it’s perfect for Chinese New Year here in San Francisco.

In fact, it was a variation of a flan, the crème caramel, that inspired me to make my version of the egg tart with the addition of caramel. However, when I moved to San Francisco I found the Chinese egg tarts here can be sublime, with a flaky crust and a soft egg custard, reminiscent of a flan. Egg tarts are more of a Cantonese dim sum thing and (honestly) I always found them more on the bland side (remember – from St. Of course, Chinese egg tarts aren’t something that my mom ever made at home. Hanging out with my mom and dad for a month was awesome.

Egg custard tart