Chinese Egg Tart

Delight your taste buds with the golden, flaky goodness of Chinese Egg Tarts—a beloved Cantonese treat that's a perfect harmony of crisp, buttery pastry and silky-smooth custard. Crafted with a luscious filling of evaporated milk, vanilla, and a hint of sweetness, these tarts bake to perfection with a rich, glossy finish. The homemade crust, made from scratch, boasts a tender, melt-in-your-mouth texture that beautifully complements the creamy egg custard. This recipe not only delivers an authentic taste of traditional Chinese dim sum but also offers a rewarding baking experience. Ideal for dessert or an afternoon tea indulgence, these mini tarts are a must-try for anyone seeking an iconic Asian pastry.

Nutriscore Rating: 53/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 12

Ingredients

• 120 grams unsalted butter
• 200 grams all-purpose flour
• 30 grams powdered sugar
• 1 whole egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 200 ml evaporated milk
• 150 ml water
• 100 grams caster sugar

Directions

Step 1

Preheat the oven to 200°C (392°F).

Step 2

For the pastry, in a large bowl, mix 120 grams of unsalted butter with 200 grams of all-purpose flour until the mixture resembles breadcrumbs.

Step 3

Add 30 grams of powdered sugar and one whole egg. Mix until it forms a dough. If the dough is too dry, add a tablespoon of cold water.

Step 4

Knead the dough lightly, wrap it in plastic wrap, and refrigerate for about 30 minutes.

Step 5

For the filling, in a saucepan, heat 150 ml of water and 100 grams of caster sugar until it dissolves completely. Let it cool slightly.

Step 6

In a measuring jug, beat the egg yolk together with the cooled sugar water, 200 ml of evaporated milk, and 1 teaspoon of vanilla extract.

Step 7

Roll out the pastry dough on a lightly floured surface to about 3mm thickness and cut circles big enough to line the tart tins.

Step 8

Press the dough firmly into the tart tins, trimming any excess dough from the edges.

Step 9

Strain the egg mixture through a fine sieve into a jug. This will help you achieve a smoother egg custard.

Step 10

Carefully pour the egg mixture into each pastry shell, filling it about 80% full.

Step 11

Bake in the preheated oven for about 20-25 minutes until the custard is set and the pastry is golden brown.

Step 12

Allow the tarts to cool slightly in the tins before removing them to a wire rack to cool completely.

Nutrition Facts

Serving size	(886.4g)

Amount per serving	% Daily Value*
Calories	2427.1

Total Fat 116.7g	0%
Saturated Fat 64.0g	0%
Polyunsaturated Fat 1.8g
Cholesterol 654.7mg	0%
Sodium 376.4mg	0%
Total Carbohydrate 308.4g	0%
Dietary Fiber 5.4g	0%
Total Sugars 155.2g
Protein 46.2g	0%

Vitamin D 236.6IU	0%
Calcium 726.6mg	0%
Iron 11.3mg	0%
Potassium 1040.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 7.5%

Carbs: 50.0%