I used to make chinese egg tarts a long time ago, with varying degrees of success.  The type of egg tarts I like are hard to find (solid pie/tart type crust), and a recipe similar to the ones I like are even harder to come by.  When I bought these cute Norpro Tartlet Tins, I just knew that I would be making some fancy shaped egg tarts with them.

I ended up using a recipe I found on allrecipes.  I like how the crust was similar to a tart crust (hard rather than layered and flaky).  Based on my previous egg tart experiences as well as many user reviews, I did some rather large adjustments to the recipe.

My recipe was just enough to make 36 shells, and I had just enough filling as well.  I really loved how these turned out. They take a bit of time to make though because you have to shape the dough into all the little tart molds.  My brothers weren't as impressed because they like the flaky crust.  But Boyfriend and I really enjoyed these.

I'll definitely make this recipe again, though I might tweak it a bit more if I find some other good recipes.

Chinese egg tarts

Print Recipe

Ingredients

Crust:

  • 1 cup confectioners' sugar
  • 3 cups all-purpose flour
  • 1 cup butter
  • 1 egg, beaten
  • 1 dash vanilla extract

Filling:

  • 1/3 cup white sugar
  • 3/4 cups water
  • 5 eggs, beaten
  • 1 dash vanilla extract
  • 1/2 cup evaporated milk

Directions


  1. In a medium bowl, mix together the confectioners' sugar and flour. Mix
    in butter with a fork until it is in small crumbs. Stir in the egg and
    vanilla until the mixture forms a dough. The texture should be slightly
    moist. Add more butter if it is too dry, or more flour, if the dough
    seems greasy. Shape dough into 1 1/2 inch balls, and press the balls
    into tart molds so that it covers the bottom evenly, and goes up slighter higher than
    the sides.

  2. Preheat the oven to 450 degrees F (230 degrees C). Combine the filling ingredients into a large bowl.  Pour into tart molds.

  3. Bake for 15 to 20 minutes in the preheated oven, until golden brown,
    and the filling is puffed up a little bit.

   

6 Responses to “Chinese Egg Tarts”

  1. Carol — February 5, 2010 at 8:10 am

    I love egg tarts in any kind of shell! Although I do prefer the flaky ones more when they are made well. Yours turned out so cute! I love the different shapes.

  2. Kirbie — February 5, 2010 at 9:33 am

    I like all the shapes too! Though the heart shaped ones comes out more like a triangle. Oh well.

  3. gaga — February 5, 2010 at 7:31 pm

    I looooooove egg tarts!!! That’s so cool that you made your own. I definitely want to give this a try, esp since I love the middle, so I’ll just make extra filling :)

  4. nintendo ds — February 5, 2010 at 9:08 pm

    The Chinese tart, I’ve had have not been overly sweet, which I tend to favor. Will look forward to having these as a light dessert, with a cup of tea, after I get my dim sum on.
    Thanks for this recipe.

  5. Kirbie — February 8, 2010 at 9:19 am

    I hope you enjoy the recipe! The filling I made was just enough for all the shells. I filled them as high as I could with filling without the filling spilling everywhere. But I guess you can make extra filling and just cook some filling to eat =)

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