Chinese Style Egg Custard Tarts Recipe #42189
Very easy to make chinese style Egg Tart, you can put the leftover in the refrigerator for 3 days, you can also reduce the sugar used on the crust and the filling to fit your taste, what I have here is only lightly sweetened, hope you enjoy it!
by Wildcat
45 min | 25 min prep
SERVES 10 -12 , 10 -12 tarts
Crust Ingredient
- 8 ounces soften butter
- 4 ounces confectioners' sugar
- 1 egg (sift egg through strainer)
- 13 ounces flour
- 3-5 drops vanilla extract
Egg Filling Ingredient
- 4 ounces sugar
- 24 ounces water
- 3-5 drops vanilla extract
- 9 eggs (sift egg through strainer after eggs have been beaten)
- 8 ounces evaporated milk (or regular milk is fine too)
- Direction to make crust.
- Mix sugar, butter and flour.
- Then add egg and vanilla extract.
- Mix well.
- Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).
- Pull dough and make a ball shape to about 1.
- 5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.
- Boil sugar and water until sugar is melted.
- Cool down to room temperature.
- Add eggs, vanilla extract and evaporated milk.
- Filter the mixture through the strainer.
- Pour into the tart crust.
- Preheat oven for 10 minutes.
- Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.
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5 stars