Chinese egg tarts are my kids favourite & I used to buy them. Since we moved to Paris, I don't see anyone selling but Portuguese egg tarts are easily available.
I started making these tarts in May 2014, and slowly made some changes to the initial recipe which I followed from Baking's Corner.
Chinese Egg Tarts
- adapted from Baking's Corner.
- adapted from Baking's Corner.
Makes:
18 tarts with 2.5" diameter aluminium mould
15 tarts with 3" diameter aluminium mould
Ingredients for pastry :
260g plain flour
30g icing sugar
150g cold butter ( cut into cubes )
1 egg
Ingredients for filling :
1 cup / 210g fresh milk
3 cold eggs
80g icing sugar
1 tbsp vanilla essence
Methods :
1. To make tart pastry, mix flour & sugar, rub butter into mixture to form crumbs.
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| Cold butter cut into cubes on flour and sugar mixture |
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| Crumbs texture |
2. Add the egg & combine to form into a dough. If the dough is too soft / wet, just leave them in the fridge covered for 30 minutes before shaping.
3. Weigh your pastry dough abt 30g for 3" diameter tart mould / 26g for 2.5" diameter. Make into a ball.
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| Before shape and after shaped tart pastry |
4. Then press pastry into the tart mould. Here is a video on how to shape the pastry into the tart mould. Shaping tart pastry tutorial : http://youtu.be/lSsXxzuFK70
5. Leave the tart pastry in the fridge while waiting for the filling.
6. Mix all the filling ingredients together. Sieve the egg mixture to remove impurity. I'll do double sieve.
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| Egg impurities |
7. Brush some filling mixture onto the pastry. This will give the pastry a little brown during the baking process.
8. Gently pour filling into pastry.
9. Bake at 180C for 10 mins then Bake at 160C for 15 - 20 minutes or till cook
Chin's notes:
1. If you see your filling ballooning (normally after 15mins of baking). Just open the oven door, until it subsides. I usually needs to open the oven's door 2 - 3 times during baking process.
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| Ballooning egg filling during baking |
2. To know if your tart is cooked, perform the toothpick test. It should stand tall!
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| Toothpick test |
3. I did not poke on the pastry, I noticed whenever I poked the pastry, it gives lots of tiny bubbles around the egg filings during the baking process.
4. It is not necessary to flour / grease the aluminium moulds. Just give a little tap on the back, the tart will pops out from the moulds easily. Here is a picture of my aluminium moulds.
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| Aluminium moulds |
Recipe adapted from
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