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- Cuisine: Modern Australian
- Makes 18
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Teage-Ezard, award-winning chef and restauranteur.
More Teage Ezard recipes
Ingredients
Pastry
200 g (61 oz) unsalted butter, softened
100 g (31 oz) pure icing (confectioners’)
Sugar
1 vanilla bean
2 egg yolks
250 g (8 oz) plain (all-purpose) fl our
Pinch of salt
Custard
300 ml (10 fl oz) milk
300 ml (10 fl oz) thickened cream
1 cinnamon stick
6 cardamom pods, cracked
2 star anise
3 cloves
1 nutmeg, grated
3 eggs
2 egg yolks
75 g (21 oz) caster (superfine) sugar
Preparation
A favourite to be enjoyed at the end of every dim sum meal. Traditionally the tarts are fi lled with a simple egg custard, but I like the additional fl avour of the spices. Eat them when they are still warm from the oven.
Pastry
Cream the butter and sugar until pale and smooth. Split the vanilla bean in half lengthways and scrape out the seeds with the tip of a knife. Add the seeds and the egg yolks to the butter and sugar and stir through. Sift in the fl our and salt and combine until the pastry comes together in a ball. (Alternatively, you could follow this process using a food processor.) Knead the pastry for a few minutes until smooth. Wrap in cling fi lm and refrigerate for 30 minutes.
Preheat the oven to 160°C (325°F). Knead the pastry briefl y on a fl oured surface to soften it. Shape it into a sausage and divide into 18 even pieces. Roll each piece into a circle about 2 mm (¹/8 in) thick. Press the pieces into a greased muffi n tin or 5-cm (2-in) individual tart tins and trim the edges. Cover each tart case with foil or baking paper and fi ll with rice or baking weights. Bake for 10–12 minutes or until the pastry is golden, removing the foil and rice towards the end. Leave the oven on as you prepare the fi lling.
Custard
Put the milk, cream, cinnamon, cardamom, star anise, cloves and nutmeg in a saucepan and bring to a simmer. Turn off the heat and leave to infuse for 20 minutes.
Whisk the eggs, yolks and sugar until pale. Gradually strain in the milk mixture and combine. Pour the fi lling into the cases and bake in the oven for 10 minutes, or until the fi lling has just set. Allow the tarts to cool a little before removing from the tins.
Recipe from Lotus: Asian Flavours by Teage Ezard with photographs by Greg Elms. Published by Hardie Grant Books.
If you enjoyed this Five-spiced egg custard tarts recipe then browse more Modern Australian recipes, Modern Asian recipes, dessert recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 594 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
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