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.
Ingredients
For the Crust
- 1 cup confectioners' sugar
- 3 cups all-purpose flour
- 1 cup butter
- 1 egg, beaten
- 1 dash vanilla extract
For the Filling
- 1/3 cup white sugar
- 3/4 cups water
- 5 eggs, beaten
- 1 dash vanilla extract
- 1/2 cup evaporated milk
Instructions
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!