Best 5 Chinese Egg Custard Tarts With Bananas Caramel Recipes

EGG CUSTARD TARTS

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.

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.

CHINESE STYLE EGG CUSTARD TARTS

Steps:

• Direction to make crust.
• Mix sugar, butter and flour.
• Then add egg and vanilla extract.
• Mix well.
• Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).
• Pull dough and make a ball shape to about 1.
• 5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.
• Boil sugar and water until sugar is melted.
• Cool down to room temperature.
• Add eggs, vanilla extract and evaporated milk.
• Filter the mixture through the strainer.
• Pour into the tart crust.
• Preheat oven for 10 minutes.
• Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.

EGG CUSTARD TARTS WITH BANANAS AND CARAMEL

Steps:

• Preheat the oven to 400 degrees F. Grease a 12-portion nonstick muffin tin with melted butter.
• Cut circles out of the pie crusts using a 3 1/2-inch plain cutter and transfer them to the cups of the muffin tin. Press the dough evenly into the edges of each muffin cup, lining the sides. Whisk the milk, confectioners' sugar, egg yolks and egg together in a large glass measuring cup until smooth.
• Carefully pour the milk-sugar mixture into each crust, leaving 1/8 inch at the top. Bake in the center of the oven until the pastry begins to brown, the filling is set but still jiggles, and a toothpick inserted into the center of a tart comes out clean, 12 to 15 minutes. Cool in the pan for 10 minutes before removing.
• Meanwhile, combine the brown sugar with 2 tablespoons water in a small saucepan over medium heat and stir until completely melted. Stir in the butter and cinnamon until melted and smooth. Remove from the heat and cool.
• To serve, arrange about 5 banana slices on top of each tart, overlapping them in a flower petal pattern. Serve the tarts immediately with caramel sauce drizzled over the top.

CHINESE - EGG CUSTARD TARTS WITH BANANAS & CARAMEL

Steps:

• 1. Preheat the oven to 400 degrees F.
• 2. Grease a 12-portion nonstick muffin tin with melted butter.
• 3. Cut circles out of the pie crusts using a 3 1/2-inch plain cutter and transfer them to the cups of the muffin tin.
• 4. Press the dough evenly into the edges of each muffin cup, lining the sides.
• 5. Whisk the milk, confectioners' sugar, egg yolks and egg together in a large glass measuring cup until smooth.
• 6. Carefully pour the milk-sugar mixture into each crust, leaving 1/8 inch at the top.
• 7. Bake in the center of the oven until the pastry begins to brown, the filling is set but still jiggles, and a toothpick inserted into the center of a tart comes out clean, 12 to 15 minutes.
• 8. Cool in the pan for 10 minutes before removing.
• 9. Meanwhile, combine the brown sugar with 2 tablespoons water in a small saucepan over medium heat and stir until completely melted.
• 10. Stir in the butter and cinnamon until melted and smooth. Remove from the heat and cool.
• 11. To serve, arrange about 5 banana slices on top of each tart, overlapping them in a flower petal pattern.
• 12. Serve the tarts immediately with caramel sauce drizzled over the top.