Custard Tarts (don Tot)

2013-06-09
  • Yield : 1
  • Servings : 2
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中國蛋蛋撻

Ingredients & Directions to prepare Chinese Custard Tarts don to Also called dan tart, dan tot, don tot, don tat, dan ta 

———————————————-TART PASTRY——————————————–

  •  1¼ Cup Butter
  •  1¼ Cup Lard
  • 1 Egg
  • 6 Tablespoon Of Sugar
  • 2 Cup All purpose flour; sifted

————————————————–FILLING—————————————————–

  • 2 Extra large eggs; whole
  • 3 Extra large egg yolks
  • 1 Cup Whole milk
  •  1 ½ Cup Half and half
  • 1 Cup Sugar

TO MAKE PASTRY: Take Cream butter with lard. Add egg and sugar in it. Beat well. Add flour, 1 (one) cup at a time. The dough will be mealy. Work quickly with your hands to gather dough into a ball. Knead lightly so the mixture adheres. You may chill it at this point while making the filling.

TO MAKE FILLING: Make sure all ingredients are at normal room temperature. Beat whole eggs with egg yolks well. Make sure you Beat at low speed. Add sugar, the milk, half and half. Let mixture rest for 10-15 minutes Skim off all the foam from mixture.

ASSEMBLING: Separate dough into 24 balls. Press each into a 2 1/2 inch (Measured Across Top) tart shell to an even layer across the bottom and all the way up the side. Fill tart shell with filling almost to the top.

BAKING: Preheat oven at 300 degrees. Place tarts on cookie sheet and bake for 45 minutes. Cool for 10-15 minutes. Loosen slightly by inserting a toothpick along the sides. The tart shell will unmold easily.

DO AHEAD NOTES: Custards can be made no more than 1/2 day ahead.

COMMENTS: It is very important that the ingredients for the filling be at room temperature and beaten over a warm bowl of water. Cold ingredients will cause filling to separate during baking.

Custard Tarts (don Tot)
 
中國蛋蛋撻 (Also called Custard Tarts dan tart, dan tot, don tot, don tat, dan ta)
Author:
Cuisine: Chinese
Ingredients
  • ------------------------------------------TART PASTRY-----------------------------------------
  • 1¼ c Butter
  • 1¼ c Lard
  • 1 Egg
  • 6 tb Sugar
  • 2 c All purpose flour; sifted
  • ------------------------------------------FILLING-------------------------------------------------
  • 2 Extra large eggs; whole
  • 3 Extra large egg yolks
  • 1 c Whole milk
  • 1 ½ c Half and half
  • 1 c Sugar
Instructions
  1. TO MAKE PASTRY: Take Cream butter with lard. Add egg and sugar in it. Beat well. Add flour, 1 (one) cup at a time. The dough will be mealy. Work quickly with your hands to gather dough into a ball. Knead lightly so the mixture adheres. You may chill it at this point while making the filling.
  2. TO MAKE FILLING: Make sure all ingredients are at normal room temperature. Beat whole eggs with egg yolks well. Make sure you Beat at low speed. Add sugar, the milk, half and half. Let mixture rest for 10-15 minutes Skim off all the foam from mixture.
  3. ASSEMBLING: Separate dough into 24 balls. Press each into a 2½ inch (measured across top) tart shell to an even layer across the bottom and all the way up the side. Fill tart shell with filling almost to the top.
  4. BAKING: Preheat oven at 300 degrees. Place tarts on cookie sheet and bake for 45 minutes. Cool for 10-15 minutes. Loosen slightly by inserting a toothpick along the sides. The tart shell will unmold easily.
  5. COMMENTS: It is important that the ingredients for the filling be at room temperature and beaten over a warm bowl of water. Cold ingredients will cause filling to separate during baking.
Notes
DO AHEAD NOTES: Custards can be made no more than ½ day ahead. (中國配方)

 

Recipe Type: Ingredients:

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