Chinese Style Egg Custard Tarts
Delight your taste buds with these irresistible Chinese-Style Egg Custard Tarts, a perfect fusion of buttery, flaky pastry and silky smooth custard filling. These golden tarts are a hallmark of traditional Chinese bakeries, featuring a melt-in-your-mouth crust made with cold butter and powdered sugar, paired with a lightly sweet, velvety custard infused with creamy milk, heavy cream, and a hint of vanilla. With just 30 minutes of prep time, these homemade treats make an impressive dessert or snack, whether served warm or at room temperature. Ideal for sharing, this recipe yields 12 irresistible tarts that are sure to transport you straight to the bustling streets of Hong Kong.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter (cold, cubed)
- 50 grams powdered sugar
- 3 tablespoons cold water
- 3 large eggs
- 120 ml whole milk
- 60 ml heavy cream
- 80 grams granulated sugar
- 1 teaspoon vanilla extract
- 150 ml hot water
Instructions
Preheat your oven to 200°C (390°F).
In a large mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed butter and rub it into the flour mixture using your fingertips until the mixture resembles breadcrumbs.
Add the cold water one tablespoon at a time and mix to form a dough. Be careful not to overwork the dough. Once it comes together, wrap it in plastic wrap and chill in the refrigerator for 20 minutes.
While the dough is chilling, prepare the custard filling. In a medium bowl, whisk together the eggs and granulated sugar until the sugar has dissolved.
Add the whole milk, heavy cream, vanilla extract, and hot water to the egg mixture. Whisk until fully combined, then strain the mixture through a fine mesh sieve into a measuring jug to remove any lumps. Set aside.
Once the dough has chilled, roll it out on a lightly floured surface to about 2-3mm thickness. Use a 3-inch round cutter to cut out circles and press each circle into the wells of a standard muffin tin.
Pour the custard filling into the prepared tart shells, filling them just below the rim.
Carefully place the muffin tin into the preheated oven and bake for 15-18 minutes until the edges of the tarts are golden and the filling is set but still slightly wobbly in the center.
Remove the tarts from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your homemade Chinese-style egg custard tarts!
Nutrition Facts
Calories |
2811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 83.5 g | 418% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 312 mg | 14% | |
| Total Carbohydrate | 328.1 g | 119% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 136.6 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 317 mg | 24% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 697 mg | 15% | |
*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.
