Homemade Egg Tarts (自製蛋撻)
This popular Chinese dessert features a sweet custard filling encased in a flaky or cookie-like pastry crust. Here’s a recipe to make traditional Chinese egg tarts at home.
Ingredients
For the Pastry:
- 225 g all-purpose flour
- 125 g unsalted butter at room temperature
- 55 g powdered sugar
- 1 egg beaten
- A pinch of salt
For the Custard Filling:
- 150 g granulated sugar
- 225 ml hot water
- 3 large eggs beaten
- 125 ml evaporated milk
- 1/2 teaspoon vanilla extract
Instructions
Make the Pastry:
- In a large bowl, cream the butter and powdered sugar until light and fluffy.
- Mix in the beaten egg, salt, and then gradually blend in the flour to form a soft dough.
- Wrap the dough in plastic wrap and refrigerate for at least 20 minutes to firm up.
Prepare the Custard Filling:
- Dissolve the sugar in the hot water and allow it to cool.
- Whisk the eggs with evaporated milk, vanilla extract, and the cooled sugar water. Strain the mixture through a sieve to ensure a smooth custard.
Shape the Tarts:
- Preheat your oven to 200°C (400°F).
- Roll out the chilled pastry dough and cut out rounds slightly larger than your tart molds.
- Press the dough rounds into the tart molds, making sure there are no air bubbles. The dough should come slightly above the edges of the molds.
Fill and Bake:
- Pour the custard filling into the tart shells.
- Bake for about 15-20 minutes or until the crust is golden and the custard is just set but still wobbly in the center.
Cool and Serve:
- Remove the egg tarts from the oven and let them cool in the molds for a few minutes, then transfer to a wire rack.
- Serve the egg tarts warm or at room temperature for the best flavor.
