Meal Prep · Chinese
Egg Tarts
Experience the delicate flakiness and creamy sweetness of this quintessential Chinese dim sum treat.
Ingredients
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Step-by-step- To make the pastry: In a large bowl, whisk together flour, sugar, and salt. Add the cold butter cubes and cut into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs with some pea-sized butter pieces.
- Gradually add the ice water, mixing until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- To make the custard: In a medium bowl, whisk the eggs lightly. In a separate bowl, dissolve the sugar in the hot water, then stir in the evaporated milk and vanilla extract (if using).
- Slowly pour the milk mixture into the beaten eggs, whisking constantly until well combined. Strain the custard mixture through a fine-mesh sieve into a jug to remove any lumps or air bubbles, ensuring a silky-smooth custard.
- Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or individual tart molds.
- On a lightly floured surface, roll out the chilled pastry dough to about ⅛-inch thickness. Using a 3-inch round cookie cutter or a glass, cut out 12 circles.
- Carefully press each pastry circle into the prepared muffin tin or tart molds, shaping it to fit snugly and creating a slight rim. Prick the bottom of each shell a few times with a fork.
- Pour the strained custard mixture into each pastry shell, filling them about ¾ full.
- Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 10-15 minutes, or until the custard is just set (it should still have a slight jiggle in the center) and the crust is golden brown.
- Remove from the oven and let the egg tarts cool in the molds for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Protein | 6 g |
| Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 22 g |
| Sugar | 13 g |
| Sodium | 70 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover egg tarts in an airtight container in the refrigerator. The pastry may soften slightly.
Freezer Up to 1 month
Baked egg tarts can be frozen. Wrap individually in plastic wrap, then place in a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating.
Reheat Oven/Air Fryer
For best results, reheat in a preheated oven at 300°F (150°C) for 8-10 minutes, or in an air fryer at 300°F (150°C) for 5-7 minutes, until warmed through and the crust is crisp again. Microwaving is not recommended as it can make the pastry soggy.
Chef’s Corner
- **For a Flakier Crust:** Ensure your butter is very cold when making the pastry. Handle the dough as little as possible to prevent gluten development, which can make it tough.
- **Silky Smooth Custard:** Don’t skip straining the custard! This step removes any bits of egg white and ensures a perfectly smooth, professional-looking filling.
- **Prevent Overbaking:** Watch the tarts closely. Overbaking can lead to a rubbery custard. The center should still have a slight wobble when gently shaken, as it will continue to set as it cools.
- **Perfect Browning:** If the crust is browning too quickly before the custard is set, you can loosely tent the tarts with aluminum foil.
