When you have over-achieving chickens you have to find creative ways to use up the eggs. My fellow chickenistas know exactly what I am talking about.
I decided to try my hand at making Chinese Egg Custard Tarts. I wanted to make something that could be eaten by hand and in a couple of bites.
Almost all the recipes that I could find online were a variation of this one on the Foodsite. So that is the one I went with. Plus it used up ten eggs! Whoot!
I have a vast assortment of little tartlet shells that Kelly gave me. I think the proper size for an egg custard tart is somewhere in between the smaller ones I have and the larger ones. But both worked just fine.
I will say that I found the shortbread crust just a tad on the sweet side so I think I will experiment with that the next time I make them. But the custard part was spot on. You have to go through this process of pouring the uncooked custard through a sieve. It makes for a very delicate custard.
If anyone is in the neighborhood come on by for a tart and a carton of eggs.
Aren’t those tartlet shells sweet? I suppose that will be yet another addition to my ever-growing Santa list…
I wish I were in the neighborhood! Nothing better than fresh eggs. I love your chickens…your photos of them are wonderful.
1. I need a Kelly in my life.
2. Hand some of those things over. I could eat them in a couple of bites.
3. Those tartlet shells are the cutest things ever!
I’m going to try that recipe. They look so good! I just wish I had some chickens to save me a trip to the store.