Egg Tarts Are a Delicious Dessert to Bring Good Luck

Chinese Egg Tarts are a traditional dessert served in dim sum restaurants and often served for Chinese New Year to bring abundance in the coming year.

Egg Tarts evolved in Hong Kong based off of British custard tarts. It has a smooth glossy top.

The Macau version (pasteis de nata) is similar but was influenced by the Portuguese colonizers and has a scorched top, like crème brûlée.

This version is so easy you can make them anytime you want a special individually sized dessert. .

Ingredients and Alternatives for Egg Tarts

The ingredients are pretty basic kitchen ingredients:

• flour
• butter
• evaporated milk
• powdered sugar
• granulated sugar
• eggs
• vanilla extract

Instead of the cupcake wrappers you can put the pastry straight into the cupcake pan To decorate the edges use a fluted pastry cutter or a sandwich cutter sealer to cut, or cut with a biscuit cutter and use a fork pressed into the edges to decorate. Or leave the edges plain.

Hong Kong Egg Tarts

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Ingredients

 

Pastry

• 1 to 1 ½ cups flour
• ½ cup cold butter (cubed)
• ½ cup powdered sugar
• 2 tablespoons ice cold water
• 1 egg (beaten)
• 1 teaspoon vanilla extract

Egg Filling

• ¾ cups water
• ⅓ cups sugar
• 5 eggs
• ½ cup evaporated milk
• 1 teaspoon vanilla extract

Instructions

 

Pastry

• Preheat oven to 375°F. Line a muffin pan with cupcake liners.
• Place 1 cup flour, butter, and confectioner’s sugar in a mixing bowl.
• Using a pastry cutter, blend butter, flour and sugar into a coarse crumbly mixture.
• Add egg, vanilla extract, and ice cold water into the mixture, mix until it forms a dough. If the dough is too wet and sticks, add more flour a tablespoon at a time. If it is too try, add ice cold water a tablespoon at a time.
• Roll out the dough to about ⅛ inch thick. Use a round cookie cutter, cut out 12 rounds. You can use a fluted cutter or gently press a fork into the edge for decoration. Place in the cupcake wrappers or straight into the cupcake pan.

Egg Filling

• In a sauce pan, heat water and sugar over low heat until the sugar dissolves. Let cool to room temperature.
• In a mixing bowl, beat the eggs lightly. Add evaporated milk and vanilla. Beat until well combined. Strain into the sauce pan with cooled syrup. Mix.
• Strain the egg mixture into each tart shell, taking care not to over fill them.
• Bake the tarts in the oven at 375°F for about 15 - 20 minutes. until the filling rises and the crust is lightly brown.

Other Chinese Desserts