Egg tart is a popular dessert at dim sum restaurants and Chinese bakery. This particular recipe is made with shortcrust pastry. It is much simpler compared to the other egg tart version that uses a puff pastry shell.
Shortcrust pastry is unlike puff pastry that is super flaky. It is like a shortbread cookie that is crumbly and rich in butter and egg yolk flavor. As for the custard center, it has soft texture with a glossy smooth finish.
The tart dough can be frozen for up to a month. Simply flatten the dough to a disk and wrap it with plastic then with aluminium foil. Let it defrost overnight in the fridge before using.
I actually like to eat this sweet and savory dessert for breakfast. When I want to skip frying an egg in the morning, I just quickly grab these made-ahead egg tarts and go about my day.
Another Chinese dessert recipe that is healthy and easy to prepare: Ginger Milk Pudding
- 130 g (1 cup) all-purpose flour
- 84 (6 tbsp) cold unsalted butter cubed
- 34 g (5 tbsp) powdered or icing sugar
- 1 egg yolk
- ¼ tsp salt
- 40 g (3 tbsp) granulated white sugar
- 75 ml (5 tbsp) hot water
- 45 ml (3 tbsp) milk
- 1 egg
- ¼ tsp vanilla extract
- In a medium bowl, place flour, sugar, salt, and butter. Rub the butter into the dry mixture with our fingers until it resembles a coarse meal. Alternatively, we can use a fork or pastry blender.
- Add the yolk and mix until it comes together and forms a ball.
- Transfer onto a cling wrap. Cover and chill it in the fridge for at least 30 minutes.
- In a small bowl, stir sugar with hot water until completely dissolved. Set it aside to cool.
- In a medium pouring jar, whisk the milk, egg, and vanilla extract until thoroughly mixed. Add the sugar syrup and whisk again to combine.
- To get a smooth custard, strain the mixture twice. First into another bowl, then back into the pouring jar.
- Preheat oven to 375°F or 190°C.
- On a lightly floured surface, roll the chilled dough into a thickness of 3/4-inch (0.5 cm).
- Using the same size cookie cutter as the tart mold, cut as many circles as possible from the dough. I used 2¾-inches (7 cm) tart mold and cookie cutter.
- Gently press each cut-out into the tart molds.
- Prick the bottom of each tart shell with a fork for about 10 times. These holes will allow steam to release from the dough while baking and prevent it from puffing up.
- Pour the custard filling into the tart shell. Fill each up to 75%.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center of custard can stand on its own. If the custard filling cooks too quickly and bubbles up, open the oven door a little for about 10 seconds.
- Remove tartlets from the shells once cool. Enjoy!