Vegetarian Egg Custard Tarts recipe by Billy Wong

Billy Wong

Billy Wong

16th May 2018

Vegetarian Egg Custard Tarts recipe by Billy Wong

Vegetarian Egg Custard Tarts recipe by Billy Wong from Royal China.

Ingredients

  • Pastry:
  • 1 cup Confectioners' Sugar
  • 3 cups Flour
  • 1 cup Butter
  • 1 Egg beaten
  • 1 dash of Vanilla Extract
  • Filling:
  • 3 cups White Sugar
  • 1½ cups Water
  • 9 Eggs beaten
  • 1 dash of Vanilla Extract
  • 1 cup Evaporated Milk

Method

Method for Pastry:
1. Mix together the confectioners' sugar, flour and butter with a fork until it forms crumbs. Then stir in the beaten egg and vanilla extract until the mixture forms a dough mixture. (The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy.)
2. Shape the dough into 1 ½ inch balls, and press the balls into tart moulds. Press 2 fingers to shape the dough edge into an A shape.
3. Preheat the oven to 450˚F (230˚C).
Method for filling:
4. In a saucepan bring to the boil the white sugar and water until the sugar is dissolved, then remove from heat and cool.
5. Strain the eggs through a sieve, and whisk into the sugar mixture.
6. Stir in the evaporated milk and vanilla extract. Then strain the filling through a sieve, and fill the tart shells.
7. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
FOOTNOTE:
Whole milk will work as a substitute for evaporated milk.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.