Egg Tarts with Almonds
Makes 12 tarts
Nonhydrogenated vegetable shortening stands in for lard to make light-and-flaky crusts for these custardy Chinese treats.
- 2 cups all-purpose flour, plus extra for dusting work surface
- ½ tsp. salt
- ½ cup cold nonhydrogenated vegetable shortening, such as Earth Balance
- 1 large egg
- 1 Tbs. sugar
- 1½ cups low-fat milk
- ⅔ cup sugar
- 2 large eggs
- 2 egg yolks
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- 12 whole almonds
1. To make Dough: Sift together flour and salt in large bowl. Cut shortening into flour using two knives or pastry cutter until mixture resembles coarse meal. Whisk together egg and sugar in separate bowl. Stir into flour mixture. Add 4 to 5 Tbs. cold water, just enough to make dough stick together. Shape dough into ball, wrap in plastic wrap, and chill 1 hour, or overnight.
2. Preheat oven to 325°F. Spray 12-cup muffin pan with cooking spray.
3. To make Filling: Place milk, sugar, eggs, egg yolks, and vanilla and almond extracts in blender, and blend until smooth. Strain through fine mesh strainer into small pitcher or 4-cup measuring cup.
4. Roll out chilled Dough to 1/8-inch thickness on well-floured work surface. Cut out 12 rounds with 3-inch round cookie cutter. Press Dough rounds into prepared muffin pan. Fill crusts three-quarters full with Filling. Bake 15 minutes. Top each tart with 1 almond, and bake 15 to 20 minutes more, or until custard is set. Cool; then unmold tarts using knife tip to loosen.
April 2010 p.75