Thursday, March 21, 2013

[MC-AllEthnic-Recipes] Chinese Mini Egg Tarts - 3 pts plus each; 12g Carbohydrate; trace Dietary Fiber

 

                     
* Exported from MasterCook *
 
                          Chinese Mini Egg Tarts
 
Recipe By     :
Serving Size  : 14    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     frozen rolled pie crust
                        To dust: -- all-purpose flour
     1/4           cup  heavy cream
     1/2           cup  caster sugar -- or substitute granular sugar finely ground in a food processor or coffee grinder
  1 1/2      teaspoons  cornstarch
  2              large  egg yolks
     1/2      teaspoon  pure vanilla extract
                        Special equipment: -- 1 mini muffin pan
 
Defrost the piecrust according to the package instructions. Roll out the
crust onto a lightly floured surface. Use a rolling pin to roll out the
dough so that it doubles in surface area and is about 1/8-inch thick. Use
a cookie cutter or tall drinking glass that is 1 1/2-inches wider than the
muffin pan cups to cut the dough into rounds. Press rounds firmly into the
pan, pulling the dough up the sides of the muffin cups, being careful not
to overstretch.
 
Preheat the oven to 350F.
 
Stir together the heavy cream and milk. Stir in the caster sugar and
cornstarch until everything is dissolved.
 
In a separate bowl, whisk the egg yolks. Add the yolks to the heavy cream
mixture and stir until well incorporated. Strain the mixture into another
bowl to remove any remaining solids. Stir in the vanilla extract.
 
Carefully fill the muffin cups about three quarters of the way with egg
mixture. Bake in the oven for 20 to 25 minutes, until the custard is
cooked through. Test the doneness by inserting a toothpick into the
center; the custard is set if the toothpick can stand up on its own.
 
Remove the tarts from the oven and let them cool for 5 minutes. Remove the
tarts from the muffin pan and transfer them to a wire rack to cool for
another 5 to 10 minutes. Serve warm or at room temperature. The egg tarts
will keep at room temperature in an airtight container for up to 3 days.
 
Makes 12 to 15 mini tarts
 
AuthorNote: Egg tarts, the Chinese equivalent of the English custard tart,
come from Hong Kong, where pastry chefs supposedly created these tarts so
that their bakeries could compete with dim sum restaurants for customers
at breakfast. These sugary golden treats are available in almost any
American Chinatown, and some bakeries even have a cult following: At
Golden Gate Bakery in San Francisco, weekend limes to buy their egg tarts,
still warm from the oven, sometimes stretch down the block. But there's no
need to live near a Chinatown to enjoy warm, flaky egg tarts - you can
make similar oven-fresh tarts by following this recipe, which uses frozen
piecrust to cut down on the preparation time.
 
ChupaNote: Pepperidge Farm makes mini tart shells that cut the time even
further.
 
Cuisine:
  "Asian"
Source:
  "Chinese Takeout Cookbook by Diana Kuan, 2012"
S(Formatted by Chupa Babi):
  "March 2013"
Yield:
  "14 mini tarts"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 99 Calories; 5g Fat (47.8% calories
from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 36mg
Cholesterol; 61mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
 
 
Nutr. Assoc. : 3469 0 0 652 0 0 5403 0
 

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