Egg Tarts
10 servings
60 minutes
Egg tarts are a refined delicacy of Chinese cuisine that captivates hearts with their delicate and velvety flavor. These miniature pastries originate from Cantonese gastronomic tradition, where they became an essential part of dim sum. The crispy pastry perfectly complements the soft, sweet egg filling that gives the dessert a unique creaminess. They are delightful to enjoy with fragrant tea, creating a harmony of flavors and textures. Tarts are a popular treat in Hong Kong bakeries, served fresh from the oven. They are perfect for breakfast or a light snack, bringing a cozy feeling of home-baked goods with an Asian charm.
1
Preheat the oven to 180 degrees.
2
For the test, chop the butter with a knife and bring it to room temperature.
- Butter: 100 g
3
Add flour and 50 grams of sugar, and rub with your hands until crumbly granules form.
- Wheat flour: 200 g
- Sugar: 130 g
4
Add 1 egg and knead the dough into a dense, uniform ball.
- Chicken egg: 4 pieces
5
Take tartlet molds (better to use ribbed metal ones) and tightly press the dough with a 3 mm layer along the walls of the mold to create cups. Poke the bottom of the tartlets with a fork to prevent them from puffing up.
6
For the filling, dissolve 80 grams of sugar in water, add milk, 3 eggs, and beat with a mixer. Strain through a sieve.
- Sugar: 130 g
- Water: 100 ml
- Milk: 100 ml
- Chicken egg: 4 pieces
7
Pour the filling into the tartlets, leaving 5 mm from the top edge.
8
Bake for 20–25 minutes.
