Chinese Style Egg Custard Tarts

Submitted by Wildcat

"Very easy to make chinese style Egg Tart, you can put the leftover in the refrigerator for 3 days, you can also reduce the sugar used on the crust and the filling to fit your taste, what I have here is only lightly sweetened, hope you enjoy it!"

 

• Ready In: 45mins
• Ingredients: 10
• Yields: 10 tarts
• Serves: 10-12

ingredients

• Crust Ingredient

• 226.79 g soften butter
• 113.39 g confectioners' sugar
• 1 egg (sift egg through strainer)
• 368.54 g flour
• 0.19-0.32 ml vanilla extract

• Egg Filling Ingredient

• 113.39 g sugar
• 680.38 g water
• 0.19-0.32 ml vanilla extract
• 9 eggs (sift egg through strainer after eggs have been beaten)
• 226.79 g evaporated milk (or regular milk is fine too)

directions

1. Direction to make crust.
2. Mix sugar, butter and flour.
3. Then add egg and vanilla extract.
4. Mix well.
5. Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).
6. Pull dough and make a ball shape to about 1.
7. 5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.
8. Boil sugar and water until sugar is melted.
9. Cool down to room temperature.
10. Add eggs, vanilla extract and evaporated milk.
11. Filter the mixture through the strainer.
12. Pour into the tart crust.
13. Preheat oven for 10 minutes.
14. Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.

Reviews

[Nashville-Gal]

I have made Chinese egg custard tarts before using a recipe from a Chinese cookbook but decided to try this recipe. Like other reviewers I ended up with much, too much filling. I also raised the temp to 375. I used the left over filling as a base custard for an improvised bread pudding. I was disappointed with the waste of ingredients and time. Especially since the tarts were for my in-laws.

 

[cheezeburger]

That oven temperature is way too hot! I turned mine down to about 350-375 F. It takes a longer cooking time, but turns out great. The consistency is a little different than the ones I've had a dim sum places, but my husband is very happy with them. I also ended up with way more filling than dough. This recipe makes more than 21 custard cups plus leftover filling.

 

[Janielle]

This recipe is cool..the tarts taste gd...however i think a lower oven temp like 180 degree (c) baking for 35mins would be gd...cause i tried 230 for 15mins and the tarts got badly burnt..

 

[Anonymous]

Lots of custard left over. If you want, triple the recipe for the crust and you won't have as much of a waste at the end. I baked them for 32 mins on 375°F and they came out great.

 

[Hannah B.]

Wayyyy too much filling. We ended up with enough to make a second batch! Oven way also too hot, the first batch of dough was burnt to a crisp so we lowered the oven temp by about 130 degrees. I don't recommend using this recipe as the ingredients make way too high of a yield and the temperature is way too high. You will have to rewrite your own recipe to even get this to work.