Chinese Egg Tarts recipe

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Ingredients

1 ½ cups all-purpose flour
1 teaspoon white sugar
¼ teaspoon baking powder
⅛ teaspoon salt
4 ounces butter, softened
3 tablespoons cold water
¾ cup hot water
½ cup white sugar
3 eggs
2 tablespoons evaporated milk
¼ teaspoon vanilla extract

Nutrition Info

179.3 calories
carbohydrate: 21 g
cholesterol: 67.4 mg
fat: 9.2 g
fiber: 0.4 g
protein: 3.5 g
saturatedFat: 5.3 g
servingSize: -
sodium: 109.5 mg
sugar: 9.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease 12 small (3 1/2-inch) fluted brioche pans.

  2. Sift flour, sugar, baking powder, and salt together in a mixing bowl. Add butter and cold water, mix until dough forms into a ball.

  3. Roll dough on a lightly floured work surface with a lightly floured rolling pin to 1/8-inch thickness. Cut dough into rounds and press lightly into the prepared pans.

  4. Mix hot water and sugar in a bowl until sugar melts. Whisk in eggs, pour in evaporated milk and vanilla extract and mix well. Divide egg mixture between dough shells.

  5. Bake in the preheated oven until egg is almost firm in the middle, 14 to 16 minutes. Let cool 10 minutes before transferring to a wire rack.

Recipe Yield

12 tarts

Recipe Note

These Chinese egg tarts are a very good dessert that's almost like a custard! Use caution when eating the tart since the inside can still be very hot.

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