Chinese Egg Tarts

Notes: To remove tarts from pan, run a butter knife along the sides of each tart. Tilt pan and gently slide a small offset spatula beneath the crust to release.

Special equipment: Muffin pan

Ingredients

serves Serves 16, active time 45 minutes, total time 2 hours 30 minutes

• For the Crust:
• 11 tablespoons (5 1/2 ounces) unsalted butter, softened
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/2 teaspoon salt
• 1 large egg
• 1 1/2 cups (7 1/2 ounces) all purpose flour
•  
• For the Custard:
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/2 teaspoon cornstarch
• 1/8 teaspoon salt
• 3/4 cup milk
• 2/3 cup heavy cream
• 8 large yolks
• 1 teaspoon vanilla extract

Procedures

1. Adjust oven rack to lower-middle position, place baking stone or sheet pan on rack, and heat oven to 375°. Lightly grease a 12 cup muffin tin. Stir butter, sugar, and salt in a large bowl until combined. Stir in egg, and then flour until completely combined. Divide dough into 16 portions and roll into balls.
   
2. Press a dough ball into each cup, pressing dough up sides to about 1/4 inch from top of cup, and maintaining a thickness about 1/8-inch thick. Chill for 30 minutes.
   
3. Whisk sugar, cornstarch, and salt in a medium bowl. Whisk in milk, cream, yolks, and vanilla until combined.
   
4. Fill each cup with custard to about 1/8-inch from top of crust (don't overfill). Bake until crust is golden and custard is just set, about 20 minutes. Let tarts cool in pan for 15 minutes then carefully transfer to wire rack to cool. Let pan cool, then repeat with remaining dough and custard. Serve room temperature or chilled.

Peanut Chicken and Chinese Egg Noodles with Baby Bok Choy and Baby Corn

 

Ingredients

serves Serves 4, active time 20 minutes, total time 1 hour

• 2 tablespoons coconut or olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 teaspoon minced fresh ginger
• 3 boneless, skinless chicken breasts, cut into 1-inch cubes (about 20 ounces)
• Kosher salt and freshly ground black pepper
• 1 cup homemade or store-bought low sodium chicken stock
• 2 cups coconut milk
• 3 tablespoons soy sauce
• 2 teaspoons white wine vinegar
• 1/3 cup creamy peanut butter
• 4 heads baby bok choy, halved lengthwise
• 1/2 cup fresh or canned baby corn
• 1 tablespoon juice from 1 lime
• 1 pound fresh or dried Chinese egg noodles, cooked
• 2 tablespoons fresh basil, torn

Procedures

1. Heat the oil in a deep-sided sauté pan over medium heat. Add the onions, garlic and ginger and cook, stirring, until the mixture begins to soften and the onions are almost translucent, 5 to 8 minutes. Season the chicken with salt and pepper, add to pan and continue to cook until mostly opaque, 8 to 10 minutes. Add the chicken broth, coconut milk, soy sauce, vinegar, and peanut butter. Season with salt and pepper and stir thoroughly to combine. Reduce heat to low and simmer uncovered for 20 minutes.
   
2. Add bok choy and baby corn and continue to cook until vegetables are tender, another 5 to 7 minutes. Add lime, season to taste with more salt and pepper, stir, and serve atop egg noodles, garnished with basil.