So this is a bit different. Usually you see American baked goods on my blog, but today I thought I would do something different. I decided to make my favorite Chinese dessert, egg tarts, for the first time, and let me just say, they came out fabulous! For those of you who don’t know, egg tarts are small individual tarts with a light crumbly crust and a creamy, lightly-sweetened baked egg custard filling. You can buy these delightful treats at most Asian markets and at dim-sum restaurants. But why buy them, when you can easily make them?
Making egg tarts is said to be a lot harder than it actually is. It doesn’t require that many ingredients, and the preparation is quite simple. Like most tart or pie doughs, egg tarts start with a crust made from butter being rubbed into flour and other ingredients and then an egg being incorporated. The filling is just a mixture of simple syrup, eggs, vanilla extract, and evaporated milk. Put the dough into the tart tins, fill with custard, bake, and enjoy!
So since my mini tart pan makes smaller egg tarts than traditional, my crust to filling ration was slightly higher. Because of this, I have included a larger measurement of the ingredients in the crust recipe than for traditional egg tarts. If you have the correct sized tart pan, then only make half of the given crust recipe. This recipe also makes quite a lot of egg tarts, perfect for a party because of its portability and its small size!
Although making tarts can be quite a bit of work, I assure that these Chinese egg tarts are definitely worth it! In America, we are used to having extremely sweet desserts which is why it is so refreshing to try desserts from other parts of the world that usually have much less sugar. These egg tarts are reminiscent of a creme brûlée, but a little more egg-like and a little less custard-like. So get out those eggs and let’s get cracking! Yum!
Chinese Egg Tarts
Adapted from Allrecipes
Makes 75 mini tarts
- 2 c. confections’ sugar
- 6 c. all-purpose flour/white whole-wheat flour/whole-wheat pastry flour
- 2 c. butter
- 2 eggs
- 2 tsp vanilla extract
- 2/3 c. white sugar
- 1-1/2 c. water
- 9 eggs, beaten
- 1 tsp vanilla extract
- 1 c. evaporated milk
- For the filling: Combine the white sugar & water in a med. saucepan, & bring to a boil. Cook until sugar is dissolved, remove from heat & cool to room temp.
- For the crust: In a large bowl, mix together the confectioners’ sugar and flour. Mix in butter with your hands until it is in small crumbs. Whisk eggs and vanilla extract in a small bowl. Stir in egg/vanilla until mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour if the dough seems greasy. If you don’t have a large enough bowl, split the ingredient quantities in 1/2 and make 1/2 of the dough at a time. If you are making larger tarts, you only need 1/2 of this crust recipe.
- Preheat oven to 450°F.
- For the crust: Roll out dough in 4 batches until the proper thickness for your tart molds. Cut the dough to fit the tart molds. Firmly press the circles of dough into greased molds.
- For the filling: Strain eggs through sieve, & whisk into sugar mixture. Stir in evaporated milk & vanilla. Strain filling though sieve, & fill tart shells.
- Bake for 8-20 min. (timing will very depending on how big your tarts are – 9 min. is perfect for my little tarts) in preheated oven, until golden brown, & filling is puffed up a little bit.