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I grew up eating egg tarts, “dan tat” in cantonese. They are super popular in dim sum restaurants or Chinese bakeries. According to Wikipedia, they are #16 on CNN Go’s World’s 50 most delicious foods. There are so many variations in these little tarts. The ones I’ve tried are: traditional, egg white, bird’s nest, and my favorite, Portuguese tarts (“po tat”). Whenever I go to Macau, I always make a stop at Lord Stow’s Bakery to get their Portuguese tarts. I have a few pictures from a few years back of these delicious tarts but they are on my other PC!

The other day I was craving egg tarts and found an easy recipe on Christine’s Egg Tarts Recipe. I am the world’s laziest when it comes to cooking. I prefer recipes that are easy to follow and only need ingredients I have at home. I frequent Christine’s website all the time! She has the best Asian recipes with easy-to-understand instructions that even a novice like me could understand. 

So I decided to try her recipe and the egg tarts came out tasting great! Everyone, including myself, loved it. Here’s Christine’s Recipe with my pictures. Please note she uses the metric system, so use a scale!

Cantonese Egg Tarts By Christine’s Recipes
Prep time: 40 mins
Cook time: 15 mins
Yield: Makes about 14-16 egg tarts (3-Inch Wide 1-1/2-Inch Deep Tart Tin) [[[Mandy’s Comment: I used silicone muffin cups]]]

Ingredients of crust:

  • 225 gm plain flour
  • 125 gm butter
  • 55 gm icing sugar [[[Mandy’s Comment: I used powdered sugar]]]
  • 1 egg, whisked
  • a dash vanilla extract

Ingredients of custard::

  • 3 eggs
  • 110 gm caster sugar [[[Mandy’s Comment: I just put regular sugar into a my magic bullet and pulsed a few times]]]
  • 225 gm hot water
  • 85 gm evaporated milk
  • 1/2 tsp vanilla extract
Method (making crust):

  • Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.

 +  = 

  • Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.

 = 

  • Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough.

  • Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

 

Method (making custard):

  • Add sugar into hot water, mix until completely dissolved.
  • Whisk egg with evaporated milk. Pour in sugar water. Mix well.
  • Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Method (baking tarts):

  • Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
  • Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.
Note that the custard part puffs up if it’s too hot, which is why her recipe says to open the oven door slightly.
My finished product:
This recipe worked out really well, the custard was just the right sweetness and the crust was nice and buttery. Next time I will try to make a flakey crust!
Note: All pictures on this page are taken by me.
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