Best 2 Chinese Egg Tarts Recipes

**Egg tarts are a delightful Cantonese-style pastry that combines a creamy egg custard filling with a flaky, buttery crust. These bite-sized treats are a popular dim sum item and are often enjoyed for breakfast, brunch, or as a snack. This article provides two recipes for Chinese egg tarts: a classic recipe and a simplified recipe.**

**The classic recipe uses a more traditional method of making the egg custard filling, which involves whisking together eggs, sugar, evaporated milk, and cream. The simplified recipe uses a pre-made custard mix, making it a quicker and easier option. Both recipes result in delicious and authentic Chinese egg tarts that are sure to please everyone.**

Check out the recipes below so you can choose the best recipe for yourself!

CHINESE EGG TARTS

Chinese Egg Tarts image

These Chinese egg tarts are a very good dessert that's almost like a custard! Use caution when eating the tart since the inside can still be very hot.

Provided by noopster

Categories Desserts Pies Tarts

Time 30m

Yield 12

Number Of Ingredients 11

Ingredients

1 ½ cups all-purpose flour
1 teaspoon white sugar
¼ teaspoon baking powder
⅛ teaspoon salt
4 ounces butter, softened
3 tablespoons cold water
¾ cup hot water
½ cup white sugar
3 eggs
2 tablespoons evaporated milk
¼ teaspoon vanilla extract

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease 12 small (3 1/2-inch) fluted brioche pans.
Sift flour, sugar, baking powder, and salt together in a mixing bowl. Add butter and cold water; mix until dough forms into a ball.
Roll dough on a lightly floured work surface with a lightly floured rolling pin to 1/8-inch thickness. Cut dough into rounds and press lightly into the prepared pans.
Mix hot water and sugar in a bowl until sugar melts. Whisk in eggs; pour in evaporated milk and vanilla extract and mix well. Divide egg mixture between dough shells.
Bake in the preheated oven until egg is almost firm in the middle, 14 to 16 minutes. Let cool 10 minutes before transferring to a wire rack.

Nutrition Facts : Calories 179.3 calories, Carbohydrate 21 g, Cholesterol 67.4 mg, Fat 9.2 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 109.5 mg, Sugar 9.1 g

CHINESE - EGG CUSTARD TARTS WITH BANANAS & CARAMEL

Chinese - Egg Custard Tarts with Bananas & Caramel image

I've been known to eat a few egg custard tarts, this recipe sounds delicious. Recipe courtesy Ching-He Huang. I have posted this here for play in Culinary Quest. Special equipment required to make these a 3 1/2-inch plain cutter.

Provided by Baby Kato

Categories Pies

Time 45m

Number Of Ingredients 10

Ingredients

2 Tbsp unsalted butter, softened, plus more, melted, for greasing the pan
2 premade unbaked refrigerated pie crusts
1 1/4 c whole milk
1/2 c whole milk
2 large egg yolks
1 large egg
1/2 c packed light brown sugar
1/2 tsp ground cinnamon
2 medium bananas, thinly sliced into half-moons
thick caramel sauce, for serving

Steps:

1. Preheat the oven to 400 degrees F.
2. Grease a 12-portion nonstick muffin tin with melted butter.
3. Cut circles out of the pie crusts using a 3 1/2-inch plain cutter and transfer them to the cups of the muffin tin.
4. Press the dough evenly into the edges of each muffin cup, lining the sides.
5. Whisk the milk, confectioners' sugar, egg yolks and egg together in a large glass measuring cup until smooth.
6. Carefully pour the milk-sugar mixture into each crust, leaving 1/8 inch at the top.
7. Bake in the center of the oven until the pastry begins to brown, the filling is set but still jiggles, and a toothpick inserted into the center of a tart comes out clean, 12 to 15 minutes.
8. Cool in the pan for 10 minutes before removing.
9. Meanwhile, combine the brown sugar with 2 tablespoons water in a small saucepan over medium heat and stir until completely melted.
10. Stir in the butter and cinnamon until melted and smooth. Remove from the heat and cool.
11. To serve, arrange about 5 banana slices on top of each tart, overlapping them in a flower petal pattern.
12. Serve the tarts immediately with caramel sauce drizzled over the top.

Tips:

Ensure accurate measurements: For precise results, utilize a kitchen scale to measure ingredients, especially flour and sugar.
Use room temperature ingredients: Allow ingredients like eggs, butter, and milk to reach room temperature before mixing. This promotes even blending and avoids curdling.
Avoid overmixing: Overmixing the tart dough can result in tough texture. Mix until just combined, preventing gluten development.
Chill the dough: Refrigerate the tart dough for at least 30 minutes before rolling and baking. Chilling firms the dough, making it easier to handle and preventing shrinking during baking.
Blind bake the tart shells: Before filling, partially bake the tart shells to prevent sogginess. Use pie weights or dried beans to weigh down the parchment paper during baking.
Don't overfill the tart shells: Fill the tart shells just below the rim to avoid overflowing during baking.
Bake at the right temperature: Follow the recipe's recommended baking temperature and time. Ovens vary, so adjust the baking time as needed.

Conclusion:

Creating delicious Chinese egg tarts at home is a rewarding experience. By following the detailed steps and incorporating these essential tips, you can achieve perfect tarts with flaky crusts and creamy, custard-like fillings. Remember to use fresh ingredients, handle the dough gently, and bake the tarts with precision. Whether you're a seasoned baker or just starting your culinary journey, these Chinese egg tarts are sure to impress your taste buds and become a cherished family tradition.