About this recipe:Yummy Chinese egg tarts! This recipe makes 22 (7cm) tarts. First, mix up a batch of shortcrust pastry, then fill them with egg custard and bake.
Goh Mei Lee
For the pastry
250g plain flour
1 pinch salt
140g butter, diced
4 tablespoons icing sugar
2 tablespoons cold water
Egg custard filling
150g caster sugar
100ml evaporated milk
1/4 teaspoon vanilla extract
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:40min › Cook:20min › Ready in:1hr
Preheat oven to 200 C / Gas mark 6.
In a large bowl, mix flour and salt together. Rub in butter with a pastry cutter until mixture resemble coarse crumbs. In a small bowl, beat the egg with the cold water. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with cling film and refrigerate for 30 minutes.
Divide dough in half. Roll each half out to 3mm thickness. Using a 8.5cm fluted round cutter, cut out 22 rounds. Press dough into lightly greased 7cm tart tins.
In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 280ml of the resulting syrup and set aside to cool.
In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart cases.
Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.