(video from Ph03n!x)
Note: Using the recipe below you can also make small tarts in tartlet pans or a muffin tin, but be sure to adjust the baking times, as smaller portions will cook faster.
Earth Kingdom Egg Custard Tart
1 Uncooked Tart or Pie Crust (regular 9" size) OR Homemade Asian Tart Dough (recipe here)
3/4 Cup Water
1/3 Cup Sugar
4 Large Eggs
1/3 Cup Evaporated Milk
1/2 tsp. Clear Vanilla Extract (optional)
(If you use regular brown vanilla it will change the color of the custard.)
Fine Mesh Strainer
1. Preheat oven to 350°F. Spray your pie pan with non-stick spray & smooth the tart or pie crust into the pan, doing your best to avoid trapping any air under the dough. And as you can see from the screen shot above, the tart is not fancily made, so no need to flute the crust edges. Bake on the middle oven rack for about 10 mins or so to solidify (pre-bake) the crust.
Tip: If you'd like to remove the tart from the pan once it's cooled down a little, put a large plate over the top & flip both the plate & the tart. Carefully remove the pie pan from the tart & then put another plate on the tart's upward-facing, exposed bottom. Invert the tart & plates so that the tart is right-side-up & remove the plate from the top. Serve warm or chilled. Tastes nice sprinkled with a little pumpkin pie spice or nutmeg.