Chinese Egg Tarts
User Reviews
4.9
Chinese Egg Tarts
Description
Chinese Egg Tarts combine a buttery pastry shell with a silky egg custard filling, creating a contrast of textures that is central to this dessert. The pastry is made by creaming butter and sugar, then incorporating beaten egg and vanilla before mixing in flour to create a dough that’s rolled out and pressed into tart tins. Chilling the dough helps maintain its shape during baking. The custard filling is made either by dissolving milk powder and sugar in hot water or by mixing warm milk and sugar, then adding beaten egg and vanilla extract. A hint of goldenberry powder can be added for a more vibrant yellow color. Baking these tarts results in a crisp, golden crust encasing a smooth, lightly sweet custard that sets delicately without being overly firm.
This recipe makes six small tarts suitable for sharing or enjoying as a special treat. The tarts can be served slightly warm or at room temperature, often enjoyed alongside tea or coffee. Their bite-sized nature makes them convenient for celebrations or casual snacks, showcasing a classic Cantonese bakery item with a subtle vanilla-scented custard and tender pastry.
The recipe notes that the custard filling can also be used with store-bought tart shells, filling about four tarts in that case. Careful chilling of the pastry before baking helps achieve an even and crisp shell. Adjusting the custard ingredients, such as using milk powder or whole milk, offers some flexibility in texture and flavor.
Ingredients
Tart Pastry:
- 40 g butter slightly softened, unsalted
- 18 g icing sugar
- 18 g egg about ⅓rd egg, beaten
- 1 ml vanilla extract
- 75 g all-purpose flour
Egg Custard (filling):
- 75 ml water hot
- 10 g milk powder dry
OR:
- 85 ml milk warmed, whole
- 36 g granulated sugar
- 1 egg appx 42g, small
- ½ teaspoon vanilla extract
- ½ teaspoon goldenberry powder optional, for colouring, yellow
Instructions
Make the pastry:
- Add the softened butter and sugar to a bowl. Use a fork to combine.
- Add in the beaten egg and vanilla extract, using a spatula to mix.
- Add in the flour and knead together until a dough forms.
- Roll out the dough to a thickness of about 5mm.
- Use a round cookie cutter about 2" in diameter and cut out 6 rounds.
- Line the bottom of the fluted tart tin with the pastry dough. Gently press the dough into the tin and slightly up the edges, while turning the tin so that it's even.
- Repeat with the remainder.
- Chill the pastry in the freezer for 10-15 minutes.
Make the egg custard filling:
- Combine the hot water, milk powder, and sugar in a bowl. Whisk to dissolve the milk powder and sugar.
OR:
- If using warm milk, add in the sugar and whisk to dissolve.
- Beat the egg with the vanilla extract in a measuring cup.
- Note: if you want a stronger yellow hue to the filling, add a little bit of yellow goldenberry powder to the egg mixture.
- Pour the milk and sugar into the egg mixture, whisking to combine. The mixture should be smooth and not grainy.
- Pour the mixture through a sieve twice to remove air bubbles.
Assemble:
- Preheat oven to 400°F/204°C.
- Remove the pastry from the freezer.
- Pour in about 2 ½ tablespoon of the egg custard filling into each tart shell.
- Use a spoon to skim off any remaining bubbles.
- Arrange the oven rack position 2nd from the bottom.
- Bake the tarts for 10-15 minutes, until the edges of the tarts begin to turn golden.
- Lower the heat to 350°F/177°C.
- Keep an eye on the tarts.
- When the custard begins to puff up, open the oven door a few inches and continue to bake for about 10-12 minutes, or until a toothpick inserted in the centre of the tart stands up on its own. Do NOT overbake.
- Remove egg tarts from oven. Let slightly cool.
- Carefully remove tarts from the tin.
- Serve warm or at room temperature. Best enjoyed on the same day.
Notes
- This recipe yields six 2½" tarts with homemade pastry.
- If you use store-bought tart shells, the prepared egg custard filling will fill about four tarts.
- Chilling the pastry before baking helps maintain its shape and creates a tender crust.
- Adding goldenberry powder to the custard can enhance the color without changing the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 29mg | 1% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 274IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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