Classic Chinese Egg Custard Tarts
Delight in the delicate sweetness of these Classic Chinese Egg Custard Tarts. This recipe offers an easy-to-follow method for creating luscious egg tarts with a buttery, flaky crust and a creamy, custard filling. Perfect for tea time or as a delightful dessert, these tarts can be made ahead and stored in the refrigerator for up to three days. Feel free to adjust the sweetness in both the crust and filling to suit your taste preferences. Enjoy the rich textures and flavors of this beloved Chinese pastry with family and friends!
N/A
Servings
100
Calories
9
Ingredients
Ingredients
Butter
8 ounces (softened)
Confectioners' Sugar
4 ounces (sifted)
Egg
1 (sifted through a strainer)
Flour
13 ounces (sifted)
Vanilla Extract
3-5 drops
Sugar
4 ounces
Water
24 ounces
Eggs
9 (sifted through a strainer after being beaten)
Evaporated Milk
8 ounces (can substitute with regular milk)
Instructions
1
Start by preparing the tart crust. In a large mixing bowl, combine softened butter and confectioners' sugar. Blend until creamy and smooth.
2
Sift in the flour and mix until just combined. Add the egg and vanilla extract, continuing to mix until the dough forms a soft ball.
3
The dough should feel slightly moist but not sticky. If it's too dry, add a little margarine; if it's too oily, incorporate a bit of flour.
4
Shape the dough into 1.5-inch diameter balls and gently press them into tart molds, working from the center outward and pushing the dough up the sides to form an A-shaped edge.
5
Next, prepare the custard filling by boiling the sugar and water together until the sugar is fully melted. Allow the mixture to cool to room temperature.
6
Once cooled, whisk together the eggs, vanilla extract, and evaporated milk in a separate bowl until uniform.
7
Strain the egg mixture through a fine sieve to achieve a silky texture, then pour it carefully into the prepared tart crusts, filling them about three-quarters full.
8
Preheat your oven to 230 degrees Celsius (450 degrees Fahrenheit) and allow it to warm up for about 10 minutes.
9
Bake the tarts for 15-20 minutes, or until they turn golden brown and the filling puffs slightly. Remove from the oven and let cool before serving.
Nutrition Information
5.8g
Fat
8.3g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Classic Chinese Egg Custard Tarts?
They are a beloved Chinese pastry featuring a buttery, flaky crust and a creamy, luscious egg custard filling.
How long can I store these egg tarts?
These tarts can be stored in the refrigerator for up to three days.
Can I adjust the sweetness of the recipe?
Yes, you can feel free to adjust the sweetness in both the crust and the filling to suit your personal taste preferences.
What should I do if my tart dough is too dry?
If the dough feels too dry, you should add a little margarine.
What should I do if my tart dough is too oily?
If the dough is too oily, incorporate a bit more flour into the mixture.
What is the recommended size for the dough balls?
The dough should be shaped into balls approximately 1.5 inches in diameter.
How do I shape the tart crust in the molds?
Gently press the dough balls into the molds, working from the center outward and pushing the dough up the sides to form an A-shaped edge.
How is the sugar syrup for the custard prepared?
Boil sugar and water together until the sugar is fully melted, then allow it to cool to room temperature.
What is the secret to a silky custard texture?
Strain the egg mixture through a fine sieve before pouring it into the tart crusts.
How full should I fill the tart crusts with custard?
Fill the prepared tart crusts about three-quarters full with the egg mixture.
What is the required oven temperature for baking?
Preheat and bake at 230 degrees Celsius (450 degrees Fahrenheit).
How long do the tarts need to bake?
Bake the tarts for 15-20 minutes.
How do I know when the egg tarts are finished?
They are done when they turn golden brown and the filling puffs up slightly.
Can I substitute evaporated milk?
Yes, evaporated milk can be substituted with regular milk.
How many ingredients are required for this recipe?
There are 9 ingredients in total for this recipe.
What type of butter should be used for the crust?
The recipe calls for 8 ounces of softened butter.
What type of sugar is used in the crust?
Sifted confectioners' sugar is used for the tart crust.
How many eggs are needed for the filling?
The filling requires 9 eggs, which should be beaten and sifted through a strainer.
What is the calorie count per serving?
Each serving contains approximately 100 calories.
How much fat is in one serving?
There is 5.8g of fat per serving.
What is the carbohydrate content?
There are 8.3g of carbohydrates per serving.
How much protein does each tart provide?
Each tart provides 2.5g of protein.
What flavoring is used in the custard?
Vanilla extract is used in both the dough and the custard filling.
How long should the oven preheat?
The oven should be allowed to warm up for about 10 minutes.
What should the dough consistency feel like?
The dough should feel slightly moist but not sticky.
What is the preparation for the flour?
The flour should be sifted before being mixed into the crust.
What are the primary tags for this recipe?
Tags include chinese dessert, egg tarts, custard tarts, asian pastry, and easy recipe.
Is this recipe suitable for beginners?
Yes, the description notes it is an easy-to-follow method.
When is the best time to serve these tarts?
They are perfect for tea time or as a delightful dessert.
Should the tarts be cooled before serving?
Yes, remove them from the oven and let them cool before serving.