Chinese egg tarts are one of the most popular desserts and loved by many in Asia. Sweet Egg custard is baked in buttery pastry shells. What not to love about that ?
I can’t believe today is the first day of summer. How quickly time passes. We are in the middle of the year…..ALREADY! So many things to do so short of a summer. Baking and cooking inside the house during this warm weather is not something I’m crazy about doing, but life gotta moves on. Cooking and baking gotta move on too. I haven’t made these Chinese egg tarts for probably 5 years.
I thought it’s about time I made them again. They tasted really good, but the look can use lots of improvements. I didn’t make the crust from scratch though (I probably should). I think nothing beats homemade all-butter pastry. But if you are craving for Chinese egg tarts and do not want to put up with making your own pastry dough, well, these will still satisfy that craving.
Recipe for the egg custard filling is from Christine’s Recipes. I added some matcha powder on half of the filling and use all milk in the recipe instead of water.
Chinese egg tarts (12 tarts)
- 2 sheets of store-bought pie crust (not puff pastry) room temperature
Preparing the filling:
Mix together the sugar and salt in a bowl, set aside
Heat the milk and sugar until the sugar dissolves. Don't let the milk boil over. Remove from the heat and set aside
Place the eggs (and matcha powder if using) in a bowl and whisk until smooth. Strain the mixture if necessary. Stir in a little (about 1/2 cup) of the warm milk mixture, then gradually add the egg mixture to the saucepan, whisking to keep it smooth. This is call tempering to prevent the egg from curdling when you mix it with the hot milk mixture. Transfer to a jug or large measuring cup with a spout for easier pouring later
Assembling the tarts:
Set out one 12-cup or two 6-cup muffin tins
Bring the pastry sheet to room temperature, about 15 minutes from the time you take it out from the fridge. Use a round cookie cutter to cut into about 6-inch circles. Gently mold this into the cup or tin
Place a rack on the lowest rack and place a baking stone or unglazed quarry tiles, if you have them, on the rack. Otherwise, baking sheet is fine. Preheat the oven to 350 F
Pour the filling into the shells, filing them nearly to the top, and immediately place on the baking stones or tiles (or on a baking sheet) on the oven rack. Bake for about 15 minutes. Then lower the oven temperature to 300 F and let them bake until the egg custard is set, about 20 minutes or until the egg custard is set. You can insert a toothpick into the middle of the custard to check. You may need to open the door of the oven a little bit during baking to prevent the custard from puffing up too much. If they puff too much, they will sink when they cool down.
Turn off the oven and I let them sit inside the oven with the door ajar for 10 minutes. Remove from the oven and let them cool down for about 5 minutes then remove to the cooling rack to let them cool down further. They are best served warm or room temperature
Despite their not-so-hot look, they were all vanished the same day I made them!! well…there were two left (because I hid them in the refrigerator for the next day!)
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