Egg Tarts 蛋撻
There is not a thing in the world that is as sunshiny and cheerful as the absolutely fabulously famous and wonderfully traditional Chinese Egg Tart 蛋撻 with its tender, sweet eggy custard and cookie like crust.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups plus 1 tbsp all purpose flour, 200g
- 3 heaped tbsp cake flour, 25g
- 9 tbsp butter, softened, 128g
- 1/2 cup icing sugar, 60g
- 1 egg
- 1/4 tsp vanilla extract
- 2 eggs
- 1/3 cup caster sugar, 75g
- 1/2 cup + 2 tbsp hot water, 147ml
- 1/3 cup evaporated milk, 83 ml
- 1/2 tsp vanilla extract
Instructions
- 1
Preheat oven to 392 F (200C).
- 2
Cream butter with icing sugar until light yellow color and fluffy. Add the egg and vanilla in and beat until incorporated.
- 3
In separate bowl sift the two flours together.
- 4
Add flour into butter mixture and mix until it comes together, then knead lightly a few times to form the dough.
- 5
Roll out to a bit less than 1/4 inch thick on a lightly floured surface.
- 6
Using your egg tart molds as a guide, cut out round shape of dough 1/4 inch larger than your tart mold.
- 7
Take your round piece of dough and center it into the tart mold, pressing in lightly with your thumb from bottom, then up the sides, turning the mold as you go to flatten the dough into the mold as much as possible. Pinch off any excess dough from the top.
- 8
For the custard, add your sugar to the hot water and stir until the sugar is dissolved.
- 9
Add in eggs and evaporated milk, vanilla extract and whisk until mixed. Try not to whisk too many bubbles into the custard. Scoop off any foam on top with a spoon.
- 10
Position your oven shelf in bottom third of your oven. Place tart molds onto your baking tray then onto your pulled out oven shelf, then pour the custard into your waiting crusts.
- 11
Bake for around 10 mins or until you see the crusts become a slightly brown.
- 12
Lower the heat to 355 F (180 C) and keep a close watch on your oven. When the egg tart custards puff up into domes, open the oven door an inch or two, then bake another 15 mins until the custard is set. You can test custard by gently shaking the tray. If not yet set the centers will quiver noticeably.
- 13
To get the egg tarts out of the molds, use a pot holder to cover the tart and then flip the whole thing over. Take the mold away and reverse the now moldless egg tart quickly onto a plate.