Oops
Something's not right. Our best minds are on it. You may retry or check back soon.
11 MINS delivery
Egg Tarts
Serves 4
85 mins
259 Kcal
Egg tarts are the favourite dessert pastry originating in China and are now enjoyed worldwide, especially in places with significant Cantonese populations. This heavenly treat includes a tender, flaky crust shell filled with silky, creamy custard, which consists mainly of eggs, sugar, and milk. The golden custard filling is the superstar of this egg tart, providing rich and smooth sweetness and a velvety texture in contrast with the crispy outside crust. There are two types: the Cantonese style, which carries the buttery flaky crust, or the Portuguese style, a little heavier and more robust with a puff pastry base. Both have their version baked until the custard sets and the top tastes with a hint of golden brown colour. Egg tarts are usually taken as a snack or a dessert, commonly found in Chinese bakeries and dim sum restaurants. An essential list of ingredients to make this egg tart recipe would be eggs, sugar, milk, butter, and flour for the crust. The custard is mixed, poured into the already-baked pastry shells, and then baked at a low temperature for the filling to set before it overcooks. To give the egg tarts a homey feel, one can choose to use an already available ready-to-buy pastry crust or make it homemade. Be it as a comforting dessert or an afternoon snack, egg tarts stand out with just the right amount of sweetness and texture, which makes them irresistibly appetising to many.
Ingredients required for Egg Tarts
- 210 gms all purpose flour
- 1 tbsp powdered sugar
- 1/2 tsp salt
- 200 gms butter
- 1/2 tsp vanilla extract
- 4 egg yolks
- 134 ml evaporated milk
- 78 ml condensed milk
Cooking steps for Egg Tarts
- 1Egg Tarts combine a buttery, flaky crust with silky-smooth custard for a dessert that's as easy to make as it is to devour.
- 2Start with the dough by sifting 1.5 cups of all-purpose flour into a mixing bowl, then adding a tablespoon of powdered sugar and half a teaspoon of salt.
- 3Cube 14 tablespoons of cold butter and work it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
- 4Add sour cream to the mix for moisture and richness.
- 5Bring the dough together into a ball, adding a tablespoon of cold water if needed.
- 6Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- 7For the custard, whisk four egg yolks until smooth, then mix in half a cup of evaporated milk and four tablespoons of condensed milk.
- 8Add half a teaspoon of vanilla extract and whisk until combined.
- 9Preheat the oven to 350 F (180 C).
- 10Roll out the chilled dough to 1/8 inch thick and cut circles to fit your tart molds.
- 11Press the dough gently into the molds, trimming any excess.
- 12Pour the custard into the shells, filling them almost to the top.
- 13Bake for 20-25 minutes, or until the crust is golden and the custard is set but slightly wobbly.
- 14Cool for a few minutes before removing them from the moulds.
- 15The recipe of egg tarts is now ready! Serve warm or at room temperature for a buttery, creamy dessert that's irresistible.