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Chinese Egg Custard Tarts



Tart Crust: – 1 cup + 2 tablespoons flour – 3 tablespoons powdered sugar – 6 tablespoons cold butter, cubed – 2 to 3 tablespoons cold milk – 1 egg yolk Filling: – 1/3 cup milk – 1/3 cup cream – 1/3 cup sugar – 1/2 teaspoon vanilla extract – 1 egg plus 2 egg yolks – Zest of 1 lemon baking
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Prep time: 20 minutes

Chill: 30 minutes

Cook time: 25 to 30 minutes

Stir together flour and powdered sugar in a medium bowl. Cut in butter using a pastry blender or fork until butter is the size of peas. Stir in milk and egg yolk. Wrap tightly and refrigerate for 30 minutes Preheat oven to 375°F. Press equal amounts of mixture into six 4-inch tart pans with removable bottoms. Whisk together all filling ingredients and pour into tart shells. Place on a baking sheet and bake for 20 to 25 minutes or until centers are set when gently tapped. Let cool before removing from pans. Makes 6 tarts.