Chinese Egg Tarts
Hey there, fellow food enthusiasts! Today, I'm beyond excited to share with you a recipe that will transport you to the bustling streets of China: Chinese Egg Tarts. As an experienced chef and passionate food blogger, I can't wait to introduce you to this delightful pastry that combines a buttery crust with a smooth and creamy egg custard filling. Get ready to indulge in a taste sensation that will leave you craving for more!
Equipment
- oven
- 1 bowl
- 1 saucepan
- 1 sieve
Ingredients
- 1 cup powdered sugar
- 3 cups all-purpose flour
- 1 cup butter softened
- 10 eggs beaten, divided
- 2 dashes vanilla extract divided
- 2/3 cup white sugar
- 11/2 cups water
- 1 cup evaporated milk
Instructions
- Preheat oven to 450 °F.
- Add powdered sugar and flour in a bowl. Whisk, then mix in butter until mixture is coarse but blended. Add 1 egg and a dash of vanilla. Stir until mixture turns into a dough, then shape into small balls, about 11⁄2 inches in diameter. Flatten each ball into tart molds making sure that they evenly cover the bottom and the sides of the molds.
- Boil white sugar and water in a saucepan. Simmer until sugar is completely dissolved. Set aside to cool.
- Strain remaining eggs through a sieve and combine with sugar and water mixture. Pour in evaporated milk and remaining vanilla. Stir to combine. Then, strain and fill tart shells.
- Place in oven and bake for about 15 minutes or until golden brown and slightly puffy.
- Serve warm.
Video
Notes
Creating the perfect crust is essential for Chinese Egg Tarts. Prepare a buttery and flaky pastry by combining flour, butter, sugar, and a touch of salt. Knead the dough until it comes together, then roll it out and cut into individual tart shells. The key is to handle the dough gently and avoid overworking it, ensuring a tender and melt-in-your-mouth crust that complements the luscious filling.