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Egg Tarts

Serves 4
85 mins
259 Kcal
Egg tarts are the favourite dessert pastry originating in China and are now enjoyed worldwide, especially in places with significant Cantonese populations. This heavenly treat includes a tender, flaky crust shell filled with silky, creamy custard, which consists mainly of eggs, sugar, and milk. The golden custard filling is the superstar of this egg tart, providing rich and smooth sweetness and a velvety texture in contrast with the crispy outside crust. There are two types: the Cantonese style, which carries the buttery flaky crust, or the Portuguese style, a little heavier and more robust with a puff pastry base. Both have their version baked until the custard sets and the top tastes with a hint of golden brown colour. Egg tarts are usually taken as a snack or a dessert, commonly found in Chinese bakeries and dim sum restaurants. An essential list of ingredients to make this egg tart recipe would be eggs, sugar, milk, butter, and flour for the crust. The custard is mixed, poured into the already-baked pastry shells, and then baked at a low temperature for the filling to set before it overcooks. To give the egg tarts a homey feel, one can choose to use an already available ready-to-buy pastry crust or make it homemade. Be it as a comforting dessert or an afternoon snack, egg tarts stand out with just the right amount of sweetness and texture, which makes them irresistibly appetising to many.

Ingredients required for Egg Tarts

  1. 210 gms all purpose flour
  2. 1 tbsp powdered sugar
  3. 1/2 tsp salt
  4. 200 gms butter
  5. 1/2 tsp vanilla extract
  6. 4 egg yolks
  7. 134 ml evaporated milk
  8. 78 ml condensed milk

Cooking steps for Egg Tarts

  1. 1
    Egg Tarts combine a buttery, flaky crust with silky-smooth custard for a dessert that's as easy to make as it is to devour.
  2. 2
    Start with the dough by sifting 1.5 cups of all-purpose flour into a mixing bowl, then adding a tablespoon of powdered sugar and half a teaspoon of salt.
  3. 3
    Cube 14 tablespoons of cold butter and work it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
  4. 4
    Add sour cream to the mix for moisture and richness.
  5. 5
    Bring the dough together into a ball, adding a tablespoon of cold water if needed.
  6. 6
    Wrap it in plastic wrap and refrigerate for at least 30 minutes.
  7. 7
    For the custard, whisk four egg yolks until smooth, then mix in half a cup of evaporated milk and four tablespoons of condensed milk.
  8. 8
    Add half a teaspoon of vanilla extract and whisk until combined.
  9. 9
    Preheat the oven to 350 F (180 C).
  10. 10
    Roll out the chilled dough to 1/8 inch thick and cut circles to fit your tart molds.
  11. 11
    Press the dough gently into the molds, trimming any excess.
  12. 12
    Pour the custard into the shells, filling them almost to the top.
  13. 13
    Bake for 20-25 minutes, or until the crust is golden and the custard is set but slightly wobbly.
  14. 14
    Cool for a few minutes before removing them from the moulds.
  15. 15
    The recipe of egg tarts is now ready! Serve warm or at room temperature for a buttery, creamy dessert that's irresistible.

Shop Ingredients

Salt (1/2 Tsp)
27
1
24
1
113
1
22
1
50
1
105
1
107
1
53
1
125
1
73
1
All Purpose Flour (210 gms)
39
1
61
1
38
1
66
1
80
1
46
1
61
1
71
1
58
1
Egg Yolks (4)
87
1
207
1
116
1
123
1
39
1
133
1
62
1
349
1
215
1
93
1
Butter (200 gms)
60
1
295
1
122
1
70
1
65
1
241
1
584
1
70
1
106
1
60
1
Condensed Milk (78 ml)
126
1
149
1
176
1
135
1
295
1
70
1

FAQs

Can I prepare egg tarts ahead of time?

Egg tarts can indeed be prepared ahead of time. You can make the tarts and custard separately ahead of time and keep them chilled. Make the tarts earlier and save them in an airtight container; the custard keeps it in a covered bowl in the fridge. The custard can then be chilled until you're ready to assemble. Pour the chilled custard into the baked tart shells and bake as instructed. Fresh egg tarts are best eaten on the same day, but if kept fresh, they would last a day or two after preparation.

Can I use store-made dough for egg tarts?

Sure you can. Save time by using puff pastry from the store. You can also use a pre-made pastry sheet if it speeds up the recipe. Thaw them, press them into the tart moulds, and fill them with the egg mixture. Homemade pastry dough will give a more authentic texture, but even some of the store-bought ones can result in an excellent egg tart.

Why are my egg tarts too runny or overcooked?

Your egg tarts are runny, perhaps because the custard isn't baked long enough or at a too high temperature. Bake the tarts at moderate heat, around 375 F or 190 C, allowing the custard to set at the right consistency so it won't curdle. Overcooking is best prevented by paying close attention to the tarts during the last few minutes of baking; they are supposed to be golden in the right places and just set at the centre, but they are still wobbly. Fresh eggs and careful measurements also help with texture issues.