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Hong Kong style Chinese egg tarts
This is a very easy recipe for Chinese egg tarts. Feel free to reduce or increase the sugar used in the pastry and the filling to suit your tastes. Wonderful to serve if you are having a Chinese dinner party.
Ingredients
Serves: 12
- 125g icing sugar
- 375g plain flour
- 225g butter
- 1 egg, beaten
- 1 dash vanilla extract
- 125g caster sugar
- 350ml water
- 9 eggs, beaten
- 1 dash vanilla extract
- 225ml evaporated milk
Method
Prep:30min ›
Cook:20min ›
Ready in:50min
- In a medium bowl, mix together the icing 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 pastry seems greasy. Shape pastry into 3cm balls, and press the balls into tart moulds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
- Preheat the oven to 230 C / Gas 8. Combine the caster sugar and water in a medium saucepan, and bring to the boil. Cook 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.
Note
Full fat milk will work as a substitute for evaporated milk.
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Reviews & ratings
Average global rating:
(182)
Reviews in English (149)
Wait I don't understand sieve the egg? Do you want to use the yolk only or the white I don't understand - 05 Apr 2016
I thought it tasted amazing but i would suggest putting the heat down because the pastry can get a little burnt - 27 Jan 2016
Boy, were my parents surprised to come home to find fresh, homemade egg tarts! We're a Chinese family living in San Francisco who go out to Chinatown every weekend, so we know our Chinese dim sum! After starting the crust, I realized I didn't have any evaporated milk, so I substituted instant skim milk powder reconstituted in water (we don't keep milk around the house). It still turned out great! The custard is perfect - just like the ones from Chinatown! Next time, I'll reduce the sugar in the crust because it reminded me of a sugar cookie. I also used a mini muffin tin because I didnt' have any tart shells. I would recommend rolling the dough into balls and rolling them out with a rolling pin because the crust was uneven and a little too thick in some of them. I would also lower the oven temperature next time because the crust was brown before the custard was set, though it may be because I used the mini muffin tin. The house smelled wonderful while these were baking! - 13 Jun 2005 (Review from Allrecipes US | Canada)