Chinese egg tarts
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.
Ingredients
Serves: 22
- For the pastry
- 250g plain flour
- 1 pinch salt
- 140g butter, diced
- 4 tablespoons icing sugar
- 1 egg
- 2 tablespoons cold water
- Egg custard filling
- 250ml water
- 150g caster sugar
- 3 eggs
- 100ml evaporated milk
- 1/4 teaspoon vanilla extract
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.
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Reviews & ratings
Average global rating:
(29)
Reviews in English (26)
i cheated and used ready made pastry to save time. very nice tarts. kids loved them aswell. - 14 Dec 2009
Took shortcuts. use ready made pastry, just as good and saves time. - 14 Dec 2009
The egg tarts taste great! But the confectioners' sugar is forgotten to be mentioned in the directions! Anyway, juz mix the confectioners' sugar with the flour and salt to make the crust. Like wat the previous reviewer said, the custard is 2 sweet, so need to reduce the sugar. Other than these, this recipe is a great one for making egg tarts. - 28 Apr 2002 (Review from Allrecipes US | Canada)