Chinese
Egg Tarts
Cantonese bakery egg tarts with flaky pastry shells and smooth golden custard set just barely firm.
12 servings · 75 minutes prep · 25 minutes cook
Ingredients
Pastry
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp kosher salt
- 12 tbsp unsalted butter, cubed
- 1/3 cup water
Custard
- 3 whole eggs
- 3/4 cup evaporated milk
- 1/2 cup water
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
Directions
Method
- Heat the oven to 400F. Mix the all-purpose flour, sugar, and kosher salt. Cut in the unsalted butter, add the cold water, and form a dough. Chill for 1 hour.
- Roll the pastry thin and line 12 tart tins. Chill the lined tins for 30 minutes.
- Dissolve the custard sugar in the custard water. Whisk with the eggs, evaporated milk, and vanilla extract, then strain.
- Fill the shells just below the rim and bake at 400F for 10 minutes.
- Reduce the oven to {{temperature:325°F}} and bake until the custard is just set with a slight wobble and reaches {{temperature:160°F}}, 10-15 minutes. Cool briefly before serving.
