China Egg Tarts
Egg tarts first came to Macau with Portuguese colonists, who made rich and deeply caramelized custards in a flaky puff pastry. As the recipe travelled east, it took on the smooth and glossy characteristics of British egg custards. From Hong Kong, these egg tarts became popular throughout China. They are often offered in dim sum restaurants or eaten as a special treat.
Recipe Servings: 12
Prep Time
1 hour 50 minutes
+ 4 hours resting
+ 4 hours resting
Cook Time
30 minutes
Total Time
6 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Puff Pastry:- 2½ cups (300 g) all-purpose flour, more as needed
- 1 Tbsp (15 ml) milk powder
- 2 Tbsp (30 ml) shortening
- ½ tsp (2.5 ml) salt
- 1 egg
- 1/3 cup (80 ml) ice water
- ¾ cup (180 g) butter, cut into small cubes
- ½ cup (120 ml) heavy cream
- ½ cup (120 ml) milk
- ½ cup (100 g) sugar
- 8 egg yolks
Directions
- Sift together flour and milk powder into a large bowl.
- Add shortening, salt, egg, and water, mixing until a smooth dough forms.
- Cover dough with plastic wrap and refrigerate for 30 minutes.
- Roll dough into a rectangle and arrange cubes of butter on one half of dough.
- Fold dough over to cover butter and then press it down using your hands.
- Roll dough out with a rolling pin, sprinkle it with flour, cover it with plastic wrap, and let rest for 30 minutes.
- Fold dough onto itself in thirds and roll it out.
- Cover dough with plastic wrap and let rest for 30 minutes.
- Repeat this rolling and resting process four times.
- Roll dough into a rectangle and then it to form a long cylinder.
- Refrigerate dough cylinder for 30 minutes.
- Combine heavy cream and milk in a small saucepan and bring to a boil.
- Whisk together sugar and egg yolks in a large bowl for about 2 minutes.
- Pour hot cream slowly into egg mixture while constantly whisking.
- Strain liquid.
- Preheat oven to 400°F (205°C) and grease a 12-cup muffin tin.
- Cut 12 squares from the rolled dough and fit each square into a muffin cup.
- Fill each pastry shell ¾ full of egg mixture.
- Bake for about 20 minutes until custard is set.
- Cool slightly and serve warm.
For Puff Pastry:
For Custard:
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