How to Bake Chinese Egg Tart

This is a light and gorgeous egg tart. Unlike Portuguese Egg Tart- Chinese Egg Tart has no caramelization. It retains a jelly like consistency in its filling.

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How to Bake Chinese Egg Tart Recipe
19 Steps
Ingredients
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1
In a bowl, combine the flour, salt, and 1 tablespoon sugar.

In a bowl, combine the flour, salt, and 1 tablespoon sugar.

2
Add the butter and break it up roughly with your fingers, making sure to keep visible little chunks of butter in the dough

Add the butter and break it up roughly with your fingers, making sure to keep visible little chunks of butter in the dough

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3
The mixture will resemble like sand

The mixture will resemble like sand

4
Add 2 tablespoons of cold water and bring the dough together. Add a tiny bit more water if necessary, but not too much, as this will make your pastry tough.

Add 2 tablespoons of cold water and bring the dough together. Add a tiny bit more water if necessary, but not too much, as this will make your pastry tough.

5
Cover the dough and refrigerate for 20 minutes

Cover the dough and refrigerate for 20 minutes

6
Turn out the dough onto a lightly floured board, knead gently, and form into a neat rectangle

Turn out the dough onto a lightly floured board, knead gently, and form into a neat rectangle

7
Roll the dough away from you (not back and forth), forming a long rectangle (about 8×20 inches). Try to keep the edges straight

Roll the dough away from you (not back and forth), forming a long rectangle (about 8×20 inches). Try to keep the edges straight

8
Fold the same way as before, cover, and chill for 30 minutes. At this point, the dough is essentially done.

Fold the same way as before, cover, and chill for 30 minutes. At this point, the dough is essentially done.

9

Flecks of butter should still be visible in the dough.

10

Fold the top third of the dough down to the center, then the bottom third up and over that. Give the dough a quarter turn (left or right) and roll out again to three times the length.

11
While the dough is resting, make the filling. Dissolve the 1/2 cup of sugar into the hot water, and allow to cool to room temperature.

While the dough is resting, make the filling. Dissolve the 1/2 cup of sugar into the hot water, and allow to cool to room temperature.

12
Thoroughly whisk eggs and evaporated milk together and then whisk in the sugar water and vanilla.

Thoroughly whisk eggs and evaporated milk together and then whisk in the sugar water and vanilla.

13
We don't want bubbles that inevitably form from whisking. Strain through a very fine mesh strainer–this step is extremely important to getting a smooth, glassy egg tart.

We don't want bubbles that inevitably form from whisking. Strain through a very fine mesh strainer–this step is extremely important to getting a smooth, glassy egg tart.

14
Preheat oven to 400 degrees F/200 degrees C and position a rack in the lower third of your oven. Roll out the dough and cut circles to fit your tins

Preheat oven to 400 degrees F/200 degrees C and position a rack in the lower third of your oven. Roll out the dough and cut circles to fit your tins

15
Once filled, immediately put into the oven. Very carefully transfer the muffin tray to your preheated oven and bake for 15 minutes.

Once filled, immediately put into the oven. Very carefully transfer the muffin tray to your preheated oven and bake for 15 minutes.

16
Reduce the temperature to 350 degrees F/180 degrees C and bake another 10-12 minutes, until filling is just set (if a toothpick can stand up in it, it’s done).

Reduce the temperature to 350 degrees F/180 degrees C and bake another 10-12 minutes, until filling is just set (if a toothpick can stand up in it, it’s done).

17
If you see the pastry/custard starting to puff up a bit too much, your oven is a little too hot. But don’t worry, if you catch it early enough, open the oven slightly, and they won’t crack.

If you see the pastry/custard starting to puff up a bit too much, your oven is a little too hot. But don’t worry, if you catch it early enough, open the oven slightly, and they won’t crack.

18
When  you take them out, they’ll settle back down again.

When you take them out, they’ll settle back down again.

19
You can let the tarts cool for a couple minutes and enjoy them while they’re still hot.

You can let the tarts cool for a couple minutes and enjoy them while they’re still hot.

Ingredients

Cups Plain flour 
Teaspoons Salt 
½ Cups Sugar plus 1 tbsp 
½ Cups Evaporated milk 
200 Grams Butter 
1 Cup Boiling water 
3 Eggs 
1 Teaspoon Vanilla essence 
2 Tablespoons Ice cold water 
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