One of me and my family’s favorite Cantonese snack is egg tart. They are these small tartlets with either a puff pastry or cookie case filled with sweet and silky egg mixture. I’ve always wanted to make it so I finally got the time to do so!
They are not as difficult to make as I imagined. If you have baked a pie before, this is quite similar. I used Christine’s Recipe but since the recipe is in Chinese, I have translated it into English.
Ingredients:
Tart shell:
Plain flour 200g
Cake flour 25g
Butter (at room temperature) 125g
Caster sugar 55g
Egg (beaten) 1
Vanilla extract 1 teaspoon
Egg mixture:
Egg 2
Caster sugar 70g
Hot water 150ml
Evaporated milk 75ml
Vanilla extract ½ teaspoon
Prepare tart shell
With a stand mixer or hand held mixer, beat the butter with half of the sugar. Once they are mixed, add in the other half.
Next, slowly add in the beaten egg. Once they are mixed together, add in vanilla extract.
Sift both plain and cake flour into the butter mixture and knead until they are mixed thoroughly.
Roll out the dough to around 0.5 cm thick. Cut the dough with round cookie cutters. (size depends on the tart mold you are using but they should be slightly bigger than your tart mold)
Place the dough gently onto the mold and let it sunk into the mold. To secure the tart case to the mold, start by pressing the dough from the center and work you way towards the edges.
Egg mixture
Mix the caster sugar with hot water and stir until the sugar has dissolved. Put it aside to cool down.
Mix the eggs and evaporated milk together and add the sugar mixture.
Sift the egg mixture before pouring into the tart shells to remove the bubbles and foam.
Fill up the tart shells!
Bake the egg tarts
Preheat the oven to 200°C and place the egg tarts onto the lower rack of your oven. Bake for around 10-15 mins until the edges are golden.
Reduce the temperature of oven to 180°C and once you see the egg mixture starts to rise, open the oven door and leave a 2-3 inch gap to prevent the egg mixture from cracking.
Bake for another 10-15 minutes and if the toothpick stands when you poke it into the egg mixture, they are done.
I used a spatula to fold in the flour first and as it gets a more dough-like mixture, I started using my hands.
You can get egg tart tins but since I couldn’t find it, I used aluminum tart tins instead, which is bigger than a regular egg tart tin. Alternatively, you could also use cupcake tins.
The ingredients required for the egg mixture is quite simple as well! Remember to sift it first as it is the key to soft and silky egg filling!
My case is a bit thick but overall it tastes really good!. With some of the egg tarts, the egg mixture spilled a little and turned into this caramelized edges! Hopefully have time to bake another batch soon!
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Egg tart recipe 蛋撻食譜 One of me and my family's favorite Cantonese snack is egg tart. They are these small tartlets with either a puff pastry or cookie case filled with sweet and silky egg mixture.