Chinese Egg Tarts are commonly found in Chinese bakeries and dim sum restaurants. It has been listed by many food guides as one of the top 50 most delicious foods in the world. They are very different in taste to western style egg tarts, although it is believed they were adapted from Portuguese recipes.
Chinese egg tarts are very difficult to perfect if you don’t know the secret, even though the ingredients are few and the process is relatively simple. This is because the pastry should be crunchy and the filling should be sweet with a melt in the mouth sensation.
We have consulted Kitty Wong of Dessertz House to show our readers how to make them properly.
Makes 12 egg tarts
Ingredients (Butter Pastry)
140g butter (softened)
70g icing sugar
Ingredients (Egg Filling)
80ml evaporated full cream milk
1) Mix and knead the butter pastry ingredients into a dough. Refrigerate for 20 minutes or until it’s in a workable state.
2) Boil the water and sugar, leave it to cool.
3) Press the pastry into the moulds.
4) Put milk and eggs into the cooled down sugar water. Sift the mixture.
5) Pour egg mixture into the tarts.
6) Bake at 200 degrees celsius for 15 – 20 minutes.
7) Cool the tarts slightly and take it out.