- Make the puff pastry: Cut the butter
into ¾ cup flour in a medium bowl with
a fork, then knead with your hands until
the dough comes together. Transfer the
“oil dough” to a piece of plastic wrap and
pat into a 7½-inch square; wrap in the
plastic and refrigerate 20 minutes.
- Meanwhile, mix the egg, water and
remaining ¾ cup flour in a separate
bowl, then knead with your hands until
the dough comes together, adding more
flour as needed if the dough is too
sticky. Transfer the “water dough” to a
piece of plastic wrap; wrap in the plastic
and refrigerate 20 minutes.
3.Unwrap the “water dough” and roll
out into an 11-inch square on a lightly
floured surface. Place the “oil dough”
square on top and turn it so that it
looks like a diamond. Fold the sides
of the “water dough” over the “oil
dough” to enclose completely.
- Roll out the folded dough into
an 11-inch square and mark it into
thirds. Fold in the outer thirds over the
center third, like a letter. Roll out
the folded dough into a large square
again. Repeat twice (folding like a
letter, then rolling into a square),
refrigerating the dough as needed
if it becomes too soft.
5.Mark the square of dough into
fourths. Fold the outer fourths into
the center, then fold in half like a
book and roll out again. Wrap the
dough in plastic wrap and refrigerate
at least 20 minutes.
6.Butter 12 small (2½- to 2¾-inch-
diameter) fluted tart pans. Unwrap
the dough and roll it out on a lightly
floured surface to a ¼-inch thickness.
Cut out circles with a round cutter
(about ¼ inch larger than your tart
pans). Refrigerate 20 minutes, then
press the dough into the tart pans.
Refrigerate until ready to use.
7.Make the egg custard: Heat the
sugar and water in a saucepan over
medium heat until the sugar dissolves,
3 to 5 minutes. Let cool completely.
8.Whisk the eggs into the cooled
sugar syrup, then stir in the
evaporated milk, vanilla and salt.
Strain through a fine-mesh sieve into
a large measuring cup.
- Preheat the oven to 350 ̊. Arrange
the tart pans on a baking sheet. Divide
the custard among the pans, filling
each about three-quarters full. (Do
not overfill or the tarts could overflow;
you may not use all of the custard.)
10.Bake until the crusts are golden
and the filling puffs slightly, about
45 minutes. Let cool 5 to 10 minutes
in the pans, then carefully tap the
bottoms to remove the tarts and
transfer to a rack to cool completely.
VERA CHAN-WALLER’S
EGG CUSTARD TARTS
ACTIVE: 1 hr l TOTAL: 2½ hr l MAKES: 12
FOR THE PUFF PASTRY
1½ sticks (12 tablespoons) cold
unsalted butter, cut into 1-inch
cubes, plus more for the pans
1½ cups all-purpose flour,
plus more for dusting
1 large egg
2 tablespoons water
FOR THE EGG CUSTARD
½ cup sugar
1 cup water
4 large eggs
¼ cup evaporated milk
½ teaspoon pure
vanilla extract
Pinch of salt
76 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2021
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