Prepare to transport your taste buds to the bustling streets of Hong Kong with these irresistible Homemade Chinese Egg Tarts! 🥧✨ If you've ever dreamed of creating that perfect, flaky pastry with a silky-smooth custard filling that melts in your mouth, you're in for a culinary adventure that'll make you the star baker of your kitchen. These iconic dim sum treats are not just a dessert—they're a slice of Chinese culinary heritage that's about to become your new obsession!
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: Chinese
Serves: 12 tarts
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter
- ¼ cup sugar
- 1 egg yolk
- 1 cup milk
- ½ cup sugar (for filling)
- 3 eggs
- 1 tsp vanilla extract
- 1 tbsp cornstarch
Instructions
- In a large mixing bowl, combine the all-purpose flour and ¼ cup sugar for the pastry crust. Cut cold unsalted butter into small cubes and work into the flour mixture using your fingertips until it resembles coarse crumbs.
- Add the egg yolk and mix until the dough starts to come together. If the dough seems too dry, add a small amount of cold water, one teaspoon at a time, until it forms a cohesive ball.
- Wrap the pastry dough in plastic wrap and refrigerate for 30 minutes to allow the butter to firm up and the gluten to relax.
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or egg tart mold thoroughly with butter or cooking spray.
- Remove the dough from the refrigerator and roll it out on a lightly floured surface to about ⅛ inch thickness. Use a round cookie cutter or glass to cut circles slightly larger than the muffin tin wells.
- Gently press the pastry circles into each muffin well, ensuring they cover the bottom and sides evenly. Trim any excess dough hanging over the edges.
- For the egg custard filling, whisk together milk, ½ cup sugar, whole eggs, vanilla extract, and cornstarch in a medium bowl until smooth and well combined.
- Strain the custard mixture through a fine-mesh sieve to remove any lumps, ensuring a silky smooth filling.
- Carefully pour the custard into each prepared pastry shell, filling each about ¾ full to prevent overflow during baking.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the custard is set but still slightly jiggly in the center.
- Remove from the oven and let the egg tarts cool in the tin for 10 minutes. Gently remove each tart and transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Egg tarts are best enjoyed on the day they are made, preferably fresh from the oven.
Tips
- 🔹 Ensure your butter is cold when making the pastry crust to achieve that perfect, flaky texture. 🔹 Use a fine-mesh sieve when straining the custard to guarantee a smooth, lump-free filling. 🔹 Don't overfill the tart shells—fill only about ¾ full to prevent overflow during baking. 🔹 For the most authentic flavor, use whole milk and high-quality vanilla extract. 🔹 Let the dough rest in the refrigerator for the full 30 minutes to relax the gluten and firm up the butter. 🔹 Watch the tarts closely in the last few minutes of baking to prevent over-browning. 🔹 Serve these egg tarts fresh and warm for the most authentic and delicious experience!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 5g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 110mg
