Egg Custard Tart (from April 2006 album)
This is a very popular item at dim sum restaurants or Chinese bakeries, you can easily make it at home, think of it as baking a mini custard pie. The custard part is simple and straight forward, it's the flaky pastry that makes the difference in a good or bad egg tart. When I'm not lazy I make puff pastry crust for the tarts, but you can get away with a good store bough pre-made pie crust as seen from the photo.
Click here to see a video on how to make egg tarts Hong Kong style.
Ingredients for approximate twenty 3 1/2" egg tarts:
Click here to see a video on how to make egg tarts Hong Kong style.
Ingredients for approximate twenty 3 1/2" egg tarts:
18-20 partially baked tart shells*
4 large eggs—slightly beaten
2 cups milk
1 tsp vanilla
1/2 cup sugar
1/8 tsp salt
Preheat oven 375F/190C
Preheat oven 375F/190C
Directions:
1. Combine sugar, salt, and milk in a glass bowl, microwave for 2-3 minutes to dissolve the sugar and salt.
2. Add vanilla and beaten eggs to milk, stir and strain the mixture couple times to remove lumps and foam.
3. Pour egg mixture into partially baked tart shells and bake for 15-20 min. or until a toothpick comes out clean, if the tart browns before the custard is set loosely cover the tarts with foil.
4. Do not overbaked or the custard will be rubbery.
*Two 10" homemade flaky puff pastry or pie dough, roll the crust to about 1/8" thick, cut with a 4” cookie cutter to fit crust into tart mold. I managed to get 10 shells out of 1 pie crust, bake the shells at 375°F/190C for about 10 minutes prior to filling.
Note: I'm baking at high altitude, my oven temperature might be too high for lowlanders, you might want to experiment with lower temp such as 350F/176C if your oven tends to run on the hot side.
This post is linked to Thursday's Kitchen Cupboard, drop by The Gardener of Eden to see more preserving and cooking ideas.
*Two 10" homemade flaky puff pastry or pie dough, roll the crust to about 1/8" thick, cut with a 4” cookie cutter to fit crust into tart mold. I managed to get 10 shells out of 1 pie crust, bake the shells at 375°F/190C for about 10 minutes prior to filling.
Note: I'm baking at high altitude, my oven temperature might be too high for lowlanders, you might want to experiment with lower temp such as 350F/176C if your oven tends to run on the hot side.
This post is linked to Thursday's Kitchen Cupboard, drop by The Gardener of Eden to see more preserving and cooking ideas.
10 comments:
Mac love the recipe. Pretty basic custard recipe. I don't make pie crust so it would have to be store bought. However, I do make puff pastry and that sounds perfect. I have a new recipe for the puff pastry that is very simple and quick and I think it is just as good as the old labor intense way. I really need to try this. Thanks for sharing.
wilderness,
I just added a link to youtube on how the pros make egg tart, check it out, you might like it.
Interesting video. Looked at a couple of others there also. Little different type of puff pastry however with the 2 different doughs in one of the videos. I never happened to see these one the menu when I was in Hong Kong.
Oh my, those are heavenly! I'm off desserts for awhile. But, am definitely going to try these as soon as I drop a few pounds!
Thanks for sharing!!
wilderness,
The oil and water dough is traditional Chinese way of making flaky pastry crust. One dough is made with lard, and the other is water, same folding and chilling method as making old fashion puff pastry until there are "thousand" layers. It's too much work, I'm not messing with it.
It's too bad you didn't see server pushing dim sum cart around while eating in Hong Kong? Sometimes you have to ask for it, quite often they sold out early.
Robin,
I know what you mean, I need to drop some extra pounds also.
This is one of our favorite snacks... but we have never imagined trying to make them at home... you are indeed very skilled...
Lrong,
Thank you, I don't do this very often, but once in a blue moon I surprise my friends and family :)
Egg tart, my kids favorite, I am sending them your recipe.
Oh my goodness those look yummy! My husband loves homemade vanilla puddding so I am sure he would love these to death.
Norma,
Hope your kids made it and see how easy it is.
kitsapFG,
Most people like custard tart unless they are on diet or allergic to some of the ingredients in it.
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