Chinese egg tarts (蛋塔)
These egg tarts are a staple in Chinese bakeries. The shortbread-like crust is filled with a smooth, flan-like interior.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
- 1 and 1/2 cups + 2 Tablespoons milk
- 6 large eggs
- 1 and 1/2 cups granulated sugar
- 1 pinch of salt
- 1.5 cups all-purpose flour
- 2-3 Tablespoons powdered sugar
- 2/3 cups butter softened and cubed
- 1 egg
- 1/2 teaspoon salt
Make the filling
Pour all custard ingredients into a pot or saucepan and warm over low heat.
Whisk the egg custard in one direction to avoid making air bubbles and continue until the sugar has dissolved.
Pour custard through a strainer to get rid of any solid or cooked parts of the eggs. Cool and set aside.
After the custard has cooled, skim off foam or solid parts. The filling should be silky and yellow.
Make the crust
Sift the flour and powdered sugar into a mixing bowl.
Add in the butter, egg, and salt. Using a mixer (or do it by hand like I did), mix on the lowest speed.
Once the dough comes together, roll it out into a log on a floured surface and cut into 20 pieces.
Roll the dough into a ball and slightly flatten it with your palm.
Place the dough in muffins (or tart pans) and use your thumb or knuckles to press and shape the walls.
Assemble the tarts
Pour the custard into the tart shells (80% full).
Bake at 350ºF for 20 minutes or until the the egg custard is jiggly (like Jello) if you give the pan a shake.
Cool for 30 minutes and gently lift them out with a butter knife.