I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Thursday, 8 December 2016

Chinese Egg Tarts.


Chinese Egg Tarts.


Flakey pastry cases filled with rich and creamy egg custard. These delicious tarts can be made with shortcrust or puff pastry and tailored to your sweet tolerance. I am using ready-made puff pastry and therefore my custard filling is rather sweet to offset the sugarless pastry.


Makes 24.


Equipment:

7.5cm round cookie cutter.

7.5cm deep pie cases.


Preparation:


The sugar syrup.

In a bowl, put in

-150g caster sugar,

-200ml hot water.

Stir well and leave to cool.


You'll need 2x250g already rolled puff pastry.

Use the cookie cutter to stamp out 12 circles from each sheet.

Press each disc into the pie case.

Prick the base lightly with a fork.

Place the cases on baking trays.


For the egg filling.

Whisk 7 eggs with,

-1tsp vanilla bean paste,

-100ml milk.

Whisk well to combine, gradually add,

-the sugar syrup.

Pass through a sieve into a jug.


Fill the tart cases with the custard mixture to come to 3/4 full.


Bake in 200c fan forced oven for 22-25 minutes.


Leave to cool before serving.

(Don't be tempted to try one straight out of the oven).


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