Chinese Custart Tarts
Delight your taste buds with these classic Chinese Custard Tarts, a beloved dim sum dessert featuring golden, flaky pastry shells filled with silky-smooth, creamy custard. This recipe perfectly balances the delicate sweetness of evaporated milk and vanilla with a buttery crust made from scratch, ensuring each bite melts in your mouth. Simple techniques, like incorporating cold butter into the dough and straining the custard for an ultra-luxe texture, elevate this traditional treat. Ready in under an hour, these tarts are perfect for any occasion, whether served warm for a cozy tea time or room temperature at a festive gathering. Experience the magic of homemade Chinese bakery favorites straight from your kitchen!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 140 grams Unsalted butter (cold, cubed)
- 30 grams Powdered sugar
- 45 milliliters Cold water
- 3 large Eggs
- 70 grams Granulated sugar
- 120 milliliters Evaporated milk
- 1 teaspoon Vanilla extract
- 240 milliliters Boiling water
Instructions
Preheat your oven to 200°C (400°F). Lightly grease a 12-cup muffin tin and set aside.
To make the tart crust, combine the all-purpose flour and powdered sugar in a large mixing bowl. Add in the cold, cubed butter.
Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
Turn the dough out onto a lightly floured surface and knead gently to form a smooth ball. Flatten it slightly, wrap it in plastic wrap, and refrigerate for 15–20 minutes.
While the dough chills, prepare the custard filling. In a medium bowl, whisk together the eggs, granulated sugar, and evaporated milk until smooth.
Add the vanilla extract and boiling water to the custard mixture, then strain the mixture through a fine-mesh sieve to remove any lumps. Set aside.
Remove the chilled dough from the refrigerator and roll it out on a floured surface to about 1/8-inch thick. Use a 3-inch round cutter to cut out 12 circles and gently press them into the prepared muffin tin.
Pour the prepared custard mixture into each pastry shell, filling each about 3/4 full.
Bake in the preheated oven for 20–25 minutes, or until the custard is set and the edges of the pastry are golden brown. To test if the custard is done, insert a toothpick into the center—it should stand upright but still have a slight tremble.
Remove the tarts from the oven and let them cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 30 mg | 1% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 9.4 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 70 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
