Prep 25 mins
Cook 20 mins
Adapted from a recipe by wildcat at allrecipes.com. Very common in dim sum restaurants as a dessert. Original author's note: "Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!"
- In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into small tart molds so that it covers the bottom, and goes up just above the rim. Use 3 fingers to crimp the edges.
- Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil, until the sugar is dissolved. Remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown and the filling is puffed up a little bit.
My husband lived in Hong Kong/Macau for 2 years and was craving some egg tarts. I looked up this recipe, we made them as is, and they came out PERFECTLY! We didn't have tart molds, so we used cupcake pans instead. There was about 2 times too much filling, but we made up for it another time. The tarts turned out silky and delectable! Thank you for sharing!
I made these for a project for my cooking class at school and they came out great! I did have to add more butter to the crust as it was quite dry, but the tarts still tasted great:) I just wouldn't recommend going near these if you're trying to stay on a diet.