Best Chinese Egg Tarts Recipes

CHINESE STYLE EGG CUSTARD TARTS

Steps:

• Direction to make crust.
• Mix sugar, butter and flour.
• Then add egg and vanilla extract.
• Mix well.
• Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).
• Pull dough and make a ball shape to about 1.
• 5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.
• Boil sugar and water until sugar is melted.
• Cool down to room temperature.
• Add eggs, vanilla extract and evaporated milk.
• Filter the mixture through the strainer.
• Pour into the tart crust.
• Preheat oven for 10 minutes.
• Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.

CHINESE EGG TARTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 12 small (3 1/2-inch) fluted brioche pans.
• Sift flour, sugar, baking powder, and salt together in a mixing bowl. Add butter and cold water; mix until dough forms into a ball.
• 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.
• 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.
• 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.

CHINESE - EGG CUSTARD TARTS WITH BANANAS & CARAMEL

Steps:

• 1. Preheat the oven to 400 degrees F.
• 2. Grease a 12-portion nonstick muffin tin with melted butter.
• 3. Cut circles out of the pie crusts using a 3 1/2-inch plain cutter and transfer them to the cups of the muffin tin.
• 4. Press the dough evenly into the edges of each muffin cup, lining the sides.
• 5. Whisk the milk, confectioners' sugar, egg yolks and egg together in a large glass measuring cup until smooth.
• 6. Carefully pour the milk-sugar mixture into each crust, leaving 1/8 inch at the top.
• 7. Bake in the center of the oven until the pastry begins to brown, the filling is set but still jiggles, and a toothpick inserted into the center of a tart comes out clean, 12 to 15 minutes.
• 8. Cool in the pan for 10 minutes before removing.
• 9. Meanwhile, combine the brown sugar with 2 tablespoons water in a small saucepan over medium heat and stir until completely melted.
• 10. Stir in the butter and cinnamon until melted and smooth. Remove from the heat and cool.
• 11. To serve, arrange about 5 banana slices on top of each tart, overlapping them in a flower petal pattern.
• 12. Serve the tarts immediately with caramel sauce drizzled over the top.