"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Custard Egg Tart Recipe

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This recipe for Custard Egg Tart, by , is from The Light Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, May 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Materials of Pastry
Sifted Flour 400 g
Sifted Custard Powder 100 g
Sugar 2 tbsp
Melted Soft Butter 400 g
Materials of Stuffing
Sugar 3 tbsp
Egg 4 pcs
Water 400 g
Evaporated Milk 50 ml
Swallow's Nest (options) 1/2 tbsp

Tool
Metal Tart moulds 10 pcs (any shape)

Directions:
Directions:
1) Soak swallow's nest with warm water for 2 hours, remove tiny features
2) Washed & drain well, add 1 tbsp of sugar and 1 cup of water
3) Boil swallow's nest for half minute, drain and dish up for use
4) Mix sugar and butter well, add flour and custard powder
5) Knead all materials to form a dough, cut into dices
6) Press and flatten the dices into the tart moulds
7) Mix water and 2 tbsp of sugar well, add whisked eggs and milk
8) Filtrate with a sieve once, add swallow's nest
9) Mix the stuffing slowly, pout into tart mould with pastry
10) Bake with medium heat in an oven for 15 minutes, serve

 

 

 

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