Chinese egg tarts
1 / 1
Picture by:
Mary
Chinese egg tarts
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.
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 (2)
10
i cheated and used ready made pastry to save time. very nice tarts. kids loved them aswell. - 14 Dec 2009
5
Took shortcuts. use ready made pastry, just as good and saves time. - 14 Dec 2009
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