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.
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.
Preheat the oven to 450 degrees F (230 degrees C). Combine the filling ingredients into a large bowl. Pour into tart molds.
Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
Chinese Egg Tarts
Unlike other pie or tart crusts, which are often flaky and light in texture, Chinese egg tarts have a crust that is more dense and hard, which I love. I have a hard time finding them at bakeries so I learned how to make them myself. You will need some little tart molds and less than 30 minutes of hands-on prep time to make your own.
Make the crust: In a medium bowl, combine the confectioners' sugar and flour. Mix in the butter with a fork until it forms small crumbs. Add the egg and vanilla and stir until the mixture forms a dough. The dough should be slightly moist so add more butter if it is too dry, or more flour if the dough seems greasy. Shape the dough into 1 1/2-inch balls and press the balls into the tart molds so that they cover the bottoms of the molds evenly, and goes up slighter higher than the sides.
Make the filling: Preheat the oven to 450° F (230°C). In a large bowl, combine the white sugar, water, eggs, vanilla, and milk until the mixture is smooth. Pour it into tart molds.
Bake the tarts for 15 to 20 minutes or until the edges of the crust are golden brown and the filling has puffed up a little bit.