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Chinese Egg Custard Tarts

  • Cook Time: 25 to 30 minutes (Chill: 30 minutes)
  • Makes 6 servings

Ingredients

  • Tart Crust:

    • 1 1/4 cups flour
    • 2 tablespoons sugar
    • 1/2 cup cold butter, cubed
    • 3 to 4 tablespoons ice water

  • Filling:

    • 1/3 cup cream
    • 1/4 cup sugar
    • 1/4 cup evaporated milk or milk
    • 1 tablespoon lemon zest
    • 1 teaspoon vanilla extract
    • 3 egg yolks
    • 1/4 cup chopped California green and black ripe olives

Directions

Stir together flour and sugar in a medium bowl. Cut in butter using a pastry blender or fork until butter is the size of peas. Stir in water. Wrap tightly and refrigerate for 30 minutes. Preheat oven to 375°F. Press equal amounts of mixture into six greased 4-inch tart pans. Whisk together cream, sugar, milk, lemon zest, vanilla and egg yolks in a medium bowl; stir in olives. Pour into tart shells. Place on a baking sheet and bake for 20 to 25 minutes or until centers are set when gently tapped. Let cool before carefully removing from pans. Serve warm or at room temperature.