If you are looking for Recipe for chinese egg tarts, then you are at the right place.
This is my niece Annie’s favourite dessert. Some of her first words were ‘dan ta’. She particularly loved the egg custard and would just eat the filling and leave the crust. We had to encourage her to eat the whole thing as no one really wanted her leftovers! You can make this with puff pastry, or with the firmer pastry crust given here.
Ingredients
Crust
150g plain(all-purpose) flour, plus extra for dusting
1 tsp baking powder
2 tsp custard powder
100ml water
1/2 tsp salt
50g/4 tbsp unsalted butter, diced, plus extra for greasing
Egg custard
3 eggs
200ml whole or semi-skimmed milk
100g caster(superfine) sugar
1 tbsp evaporated milk
1 tsp vanilla extract
Recipe for chinese egg tarts
Sift the flour into a large bowl and add the rest of the crust ingredients. Mix and knead to make a smooth, pliable dough. Cover with clingfilm and leave in the fridge while you make the filling.
To make the custard, beat the eggs in a bowl. Put the milk and sugar into a small saucepan and stir over a medium heat for 3-4 minutes until the sugar has dissolved.
Pour the hot milk over the beaten eggs and whisk together. Add the evaporated milk and vanilla extract and whisk again until smooth. Cover the bowl with clingfilm and transfer to the fridge to chill for 1 hour.
Preheat the oven to 200°/400°F/gas 6. Grease ten aluminium egg tart moulds with butter.
Dust a work surface with flour and roll out the dough to about 3mm thick. Cut out ten circles and place one in each of the moulds. Pour the chilled egg custard into the moulds until they are just over three-quarters full -allow some room for the custard to rise.
Place on a baking sheet and bake for 15 minutes, then reduce the oven temperature to 180°C/350°F/gas 4 and bake for a further 5 minutes. Turn off the oven and leave the custard tarts in the oven for a further 5 minutes until they are fully set. To serve, remove the tarts from the moulds and serve warm.
Tips
These are also great served cold with a cup of jasmine tea. Perfect to pack for the lunchbox.
