![]() Heat the oven to 400 degrees and place a rack in a low position. Lightly press each dough round into a tart tin and then refrigerate while you heat the oven. Roll the cooled dough out to 1/4″ thickness and cut it into 4 1/2″ circles. Once the syrup reaches room temperature, whisk in the eggs, evaporated milk and vanilla extract. Refrigerate the dough for 30 minutes.Ĭreate a simple syrup by bringing the water and sugar together to a boil, until the sugar dissolves. Add extra flour until the dough loses its stickiness. Beat in the egg and vanilla extract.Ĭombine the flour and cornstarch, stir into the butter mixture with a wooden spoon, then knead until a dough ball forms. With a hand mixer, cream the butter and powdered sugar until fluffy and smooth. ( Note: Make sure not to buy sweetened condensed milk.) You can use Black & White for a true Hong Kong flavor, but really any brand will do. Perhaps the only “specialty” ingredient is evaporated milk. You can pick up 3″ x 1.5″ tart tins in Chinatown or at Bed Bath and Beyond. Remove from the oven, pop the tarts from the tins and serve warm.įor a pastry so delicious, the required ingredients are remarkably simple - eggs, flour, butter, granulated sugar, powdered sugar, water, vanilla extract and evaporated milk. When this happens, reduce the heat to 325 degrees and set the timer for an additional 15 minutes to finish. Bake the egg tarts until the filling puffs up into a dome shape, about 30 minutes. Place the egg tarts into the oven, then immediately reduce the temperature to 350 degrees.ĥ. Pour the egg filling into the tart tins until they are about 80% full. ![]() ![]() Lightly press each dough round into a tart tin and then refrigerate while you heat the oven.Ĥ. Set the syrup aside to cool to room temperature, then whisk in the eggs, evaporated milk and vanilla extract. ![]() Create a simple syrup by bringing the water and sugar together to a boil, until the sugar dissolves. Combine the flour and cornstarch, stir into the butter mixture with a wooden spoon, then knead until a dough ball forms. Makes: 12 Egg Tarts | Prep Time: 45 Minutes | Cook Time: 45 Minutesġ. Your turn! What tips can you share from your family’s recipe? Want to ask a question before you start cooking? I’d love to hear from you in the comments section below! The detailed tutorial with pictures and directions is at the bottom of the page. Here’s how to make classic Chinatown egg tarts, step-by-step. When the timer beeps, all you have to do is turn the tarts out from their tins before you can enjoy your creation - the perfect mid-afternoon snack, after-school treat or show-stopping dessert! You’ll have a lazy hour free to read a book or finish a load of laundry while the egg tarts bake in the oven. That’s really the extent of your prep work. While the dough cools in the fridge, combine sugar and water to create a simple syrup, then blend with eggs and evaporated milk. Start after lunch by mixing together a batch of basic butter pastry. Spending an afternoon making egg tarts in your kitchen is a leisurely affair. The kiddos will happily eat them plain, but adults will enjoy pairing an egg tart with a hot cup of milk tea or coffee. The Chinese egg tart is comprised of two simple pieces - a crumbly butter pastry shell and a delicately-sweet custard filling.
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