Egg tart (蛋撻)

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Ingredients

Makes 8

Tart shell
  • 60g butter, softened at room temperature
  • 20g confectioner's sugar
  • 125g all-purpose flour
  • 1 Egg yolk
  • a pinch of salt
Filling option 2: Custard filling
  • 50g warm water
  • 50g evaporated milk
  • 19g sugar
  • 40g eggs, beaten (about 2 eggs)
Filling option 1: Milk filling
  • 90g fresh milk
  • 40g egg white (about 2 eggs)
  • 19g sugar

    Steps

    Tart shells
    1. Mix the butter and confectioner's sugar and mix well
    2. Sift in the flour, add the salt, and mix well
    3. Add the egg yolk. The mixture should become dry and crumbly. Squeeze the mixture with your hands until a dough forms
    4. Refrigerate the dough for 20 minutes. (You can make the Custard filling in the meantime)
    5. Divide the dough into 8 balls, roughly 28g each.
    6. Press the dough balls into a metal tart mould to form into shape. The dough can be slightly taller than the mould if the mould is too shallow.
    Custard filling
    1. Mix warm water, sugar, and evaporated milk in a jug or measuring cup (something you can easily pour out of)
    2. In a separate bowl, beat the eggs until smooth, and measure 80g of it for use
    3. Pour the water/milk mixture into the eggs through a fine mesh and mix well.
    4. Pour the mixture back into the jug through a fine mesh to filter out large egg pieces.
    5. Let the mixture sit in the fridge for 5 minutes for any air bubbles to surface
    Bake
    1. In the lowest rack in the oven, bake the tart shells by themselves at 380°F for 7 minutes
    2. Take the tart shells out, pour the custard filling into the tart shells until 80-90% full, and use a sharp knife to remove any air bubbles
    3. Turn the oven to 350°F and bake for 15 minutes. Keep an eye on the oven. If bubbles are forming, open the oven door to cool it down a little bit.
    4. The tarts can be taken out of the oven when the custard is 90% set, as the residual heat will continue cooking it through.

    Comment

    • (2024/3/10) The custard is a little too sweet, can reduce sugar from 42g to 38g.
    • (2024/3/10) We made 13 tart shells with this recipe (20g each), but they came out too thin. Using 28g each to make 10 tart shells will probably be better.
    • (2024/3/23) The tarts can be taller to hold more filling. Try 30g of dough each next time and mould the tart shells taller.
    • There is usually custard filling remaining with this recipe. You can make pudding / creme brulee with it. Use your creativity!



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