HONG KONG EGG TARTS
Adapted from a recipe by wildcat at allrecipes.com. Very common in dim sum restaurants as a dessert. Original author's note: "Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!"
Provided by DrGaellon
Categories Tarts
Time 45m
Yield 12 tarts, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into small tart molds so that it covers the bottom, and goes up just above the rim. Use 3 fingers to crimp the edges.
- Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil, until the sugar is dissolved. Remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown and the filling is puffed up a little bit.
Nutrition Facts : Calories 420.8, Fat 21.4, SaturatedFat 12, Cholesterol 223, Sodium 190.9, Carbohydrate 47.4, Fiber 0.8, Sugar 21.3, Protein 10.1
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CPA WILLIAM OTOM
[email protected]I'm not sure what went wrong, but these egg tarts were inedible.
TOP TELEVISION PAKISTAN
[email protected]These egg tarts were a complete disaster. The crust was burnt and the filling was curdled.
Perla Dominguez
[email protected]The filling was a bit too runny. I think I'll let it cool for a few minutes longer next time before pouring it into the crusts.
NM_NS2K_3
[email protected]The crust was a bit soggy. I think I'll bake it for a few minutes longer next time.
Nolo Tucker
[email protected]The egg tarts were a bit bland. I think I'll add some more sugar next time.
Bdgamar Bab
[email protected]These egg tarts were a bit too sweet for my taste, but they were still good.
Amir Maviya
[email protected]I was a bit skeptical about making these egg tarts, but they turned out great! The recipe was easy to follow and the results were delicious.
Mohammed Aakif Aakif
[email protected]I'm not usually a fan of egg tarts, but these were really good. The crust was crispy and the filling was creamy and flavorful.
Emely Hernandez
[email protected]These egg tarts are so easy to make and they taste delicious. I will definitely be making them again.
Fatima Noor
[email protected]I made these egg tarts for a bake sale and they were a huge success. I sold out in no time!
Kerry Venghaus
[email protected]The egg tarts were a hit at my party! Everyone loved them.
alexandre chrichashvili
[email protected]Followed the recipe exactly and the egg tarts turned out great. Perfect combination of flaky crust and creamy filling.
Bonolo Nevondo
[email protected]I've tried many egg tart recipes, but this one is by far the best. The flavor is perfect and the texture is spot-on.
AmmA MaaM
[email protected]These egg tarts were AMAZING! The crust was flaky and buttery, and the filling was smooth and creamy. I will definitely be making these again.