Egg tarts! A common Chinese pastry and favorite of many, and it’s surprisingly simple to make as well! I baked these egg tarts for the first time, and they turned out marvelously. Follow this simple recipe that I used, and you too can enjoy these delicious pastries!
- 2 cups cake flour
- ¼ cup sugar
- ½ cup butter, softened
- 2 tablespoons of egg
- A pinch of salt
- 4 eggs, save 2 tablespoons for the crust
- ¾ cup hot water
- 6 tablespoons sugar
- ¼ cup evaporated milk
- 1 teaspoon vanilla extract (optional)
Prep time: 90 minutes, Cook time: 30 minutes, Makes: 16 egg tarts
- In a large bowl, mix the flour, sugar, and salt. Add the softened butter and mix well. I recommend using your hands, but you may also use an electric mixer to do this.
- Crack the 4 eggs into a separate bowl. Take out 2 tablespoons of egg and add it to the butter and flour mixture.
- Knead the ingredients together with your hands until the dough forms in one large clump. There should still be streaks of butter visible in the dough.
- Wrap the dough in plastic wrap and place in the refrigerator while you make the filling so that the butter does not melt.
- For the filling, dissolve the sugar in the hot water and let it cool.
- Mix the remaining egg into the sugar water along with the evaporated milk and vanilla extract.
- Make sure to strain the egg mixture to remove any clumps and ensure that the tart will be smooth and creamy.
- Preheat the oven to 400oF and take the dough out of the refrigerator. Roll the dough out and divide into 16 even pieces.
- Line your baking tray with cupcake liners and press each piece into one, making sure to flatten out the bottom and the sides. Pour the filling into each crust until it is almost full.
- Bake the egg tarts in the oven at 400oF for around 15 minutes. Then, lower the heat to 350oF and bake for 15-20 more minutes or until the egg tarts turn a golden brown and a toothpick can stand upright in the center.
- Let the egg tarts cool for around 5-10 minutes before enjoying!