ASIAN CUSTARD TARTS

 

This exotic custard will leave you wanting for more.

INGREDIENTS
  • 2 cups of flour
  • 1/3 cup of butter
  • 4 tablespoons of hot water
  • Wax paper
  • Rolling pin
  • Pastry cutter
  • Tart shells

For the Custard filling:

  • 2 eggs
  • 1 ½ cups of Haleeb All Purpose milk
  • 4 oz. of castor sugar
  • Yellow food coloring (optional)
HOW TO MAKE IT ?

Take a large bowl and sift the flour into it before adding the butter. Using your hands, work the butter into the mixture until it becomes crumbly in texture. Add the hot water and continue to knead the dough. Now roll it in a large ball, wrap it in wax paper and pop it into the fridge to chill.

Take another bowl and beat the eggs gently, being careful not to make any air bubbles. Add the sugar and the Haleeb All Purpose Milk and continue to stir gently until combined. Add the food coloring if you are choosing to use it.

Now take the dough out of the fridge and on a lightly floured surface, roll it out into a thin layer. Use a pastry cutter to cut out four or six circles from the thin layer of dough. Take a light greased tart shell mold and place the circles at the bottom before pouring the egg mixture on top.

Pop them into an over and cook for 35 minutes. Use a knife to test the tarts, making sure it comes out clean when inserted in the middle of the tarts. Let the custard tarts cool before serving.