Chinese Egg Tart
Indulge in the velvety sweetness of Chinese Egg Tarts, a beloved classic from Cantonese cuisine that pairs buttery, melt-in-your-mouth pastry with silky smooth egg custard. This recipe breaks down the process to create perfectly golden tarts, featuring a delicate homemade crust and a creamy filling infused with rich evaporated milk and a hint of vanilla. With just a handful of pantry staples like flour, sugar, and eggs, these tarts come together in under an hour, making them an ideal treat for any occasion. Whether served warm from the oven or enjoyed at room temperature, these egg tarts promise a delightful blend of textures and flavors that will transport your taste buds straight to your favorite dim sum restaurant.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 200 grams all-purpose flour
- 30 grams powdered sugar
- 1 whole egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 200 ml evaporated milk
- 150 ml water
- 100 grams caster sugar
Instructions
Preheat the oven to 200°C (392°F).
For the pastry, in a large bowl, mix 120 grams of unsalted butter with 200 grams of all-purpose flour until the mixture resembles breadcrumbs.
Add 30 grams of powdered sugar and one whole egg. Mix until it forms a dough. If the dough is too dry, add a tablespoon of cold water.
Knead the dough lightly, wrap it in plastic wrap, and refrigerate for about 30 minutes.
For the filling, in a saucepan, heat 150 ml of water and 100 grams of caster sugar until it dissolves completely. Let it cool slightly.
In a measuring jug, beat the egg yolk together with the cooled sugar water, 200 ml of evaporated milk, and 1 teaspoon of vanilla extract.
Roll out the pastry dough on a lightly floured surface to about 3mm thickness and cut circles big enough to line the tart tins.
Press the dough firmly into the tart tins, trimming any excess dough from the edges.
Strain the egg mixture through a fine sieve into a jug. This will help you achieve a smoother egg custard.
Carefully pour the egg mixture into each pastry shell, filling it about 80% full.
Bake in the preheated oven for about 20-25 minutes until the custard is set and the pastry is golden brown.
Allow the tarts to cool slightly in the tins before removing them to a wire rack to cool completely.
Nutrition Facts
Calories |
2427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 376 mg | 16% | |
| Total Carbohydrate | 308.4 g | 112% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 155.2 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 727 mg | 56% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1040 mg | 22% | |
*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.
