Chinese Egg Custard Tarts

Tart Crust:

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


  • 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


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.