Egg Tarts
These classic Chinese egg tarts feature a delicate, flaky pastry crust filled with a smooth, sweet egg custard. They are a beloved dim sum dessert, perfect for a sweet treat. The contrast of the crisp pastry and creamy filling is irresistible.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 318 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
pastry
- 150 gall-purpose flour
- 100 gcold butter, cubed
- 15 ggranulated sugar
- 60 mlcold water
custard
- 3 pcslarge egg
- 70 ggranulated sugar
- 120 mlhot water
- 60 mlevaporated milk
- 0.5 tspvanilla extract(optional)
Equipment
tart molds · plastic wrap · large bowl · rolling pin · fine-mesh sieve · wire rack · medium bowl · whisk · oven · cookie cutter
The method
Step by step
- 1
Combine the flour, cold butter, and pastry sugar in a large bowl.
About 2 min
Cook’s note: Ensure the butter is very cold to achieve a flaky crust.
- 2
Rub the butter into the flour mixture with your fingertips until it resembles coarse crumbs.
About 5 min
Cook’s note: Avoid overworking the dough, as this can make the pastry tough.
- 3
Gradually add the cold water, mixing until a soft dough forms.
About 2 min
Cook’s note: Add water a little at a time; you might not need all of it.
- 4
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Cook’s note: Chilling the dough makes it easier to roll out.
- 5
Preheat your oven to 200°C (390°F).
About 10 min
- 6
While the dough chills, prepare the custard filling. In a medium bowl, whisk the eggs lightly.
About 1 min
Cook’s note: Do not over whisk the eggs, as too much air can cause bubbles in the custard.
- 7
In a separate bowl, dissolve the custard sugar in the hot water, then let it cool slightly.
About 3 min
Cook’s note: Ensure the sugar is fully dissolved before adding to the eggs.
- 8
Stir in the evaporated milk and vanilla extract (if using) into the cooled sugar water.
About 1 min
- 9
Slowly pour the sugar milk mixture into the whisked eggs, stirring constantly, until well combined.
About 2 min
Cook’s note: Pouring slowly prevents the eggs from scrambling.
- 10
Strain the custard mixture through a fine-mesh sieve to remove any lumps or air bubbles, ensuring a silky smooth custard.
About 2 min
Cook’s note: This step is crucial for a perfectly smooth custard.
- 11
On a lightly floured surface, roll out the chilled dough to about 3mm thickness.
About 3 min
- 12
Use a round cookie cutter or a glass to cut out circles slightly larger than your tart molds.
About 3 min
Cook’s note: Standard tart molds are about 7-8 cm in diameter.
- 13
Press each dough circle into a tart mold, trimming any excess dough.
About 5 min
Cook’s note: Ensure the dough is evenly pressed into the molds.
- 14
Pour the strained custard filling into each pastry shell, filling about three-quarters of the way full.
About 2 min
Cook’s note: Do not overfill, as the custard will expand slightly during baking.
- 15
Bake for 15-20 minutes, or until the pastry is golden brown and the custard is set but still slightly wobbly in the center.
About 20 min
Cook’s note: The custard will firm up further as it cools.
- 16
Remove from the oven and let the egg tarts cool in the molds for a few minutes before transferring them to a wire rack to cool completely.
About 5 min
Cook’s note: Allowing them to cool slightly in the molds makes them easier to remove.
Per serving
Nutrition
- Calories
- 318.3kcal
- Protein
- 6.6g
- Carbs
- 34.5g
- Fat
- 16.9g
- Fibre
- 0.7g
- Sugar
- 15.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover egg tarts in an airtight container in the refrigerator.
Reheat gently in a toaster oven or microwave until warmed through.