When this happens, reduce the heat to 325 degrees and set the timer for an additional 15 minutes to finish. Bake the egg tarts until the filling puffs up into a dome shape, about 30 minutes. Place the egg tarts into the oven, then immediately reduce the temperature to 350 degrees.ĥ.
Pour the egg filling into the tart tins until they are about 80% full. Heat the oven to 400 degrees and place a rack in a low position. Lightly press each dough round into a tart tin and then refrigerate while you heat the oven.Ĥ. Roll the cooled dough out to 1/4″ thickness and cut it into 4 1/2″ circles. Set the syrup aside to cool to room temperature, then whisk in the eggs, evaporated milk and vanilla extract. Create a simple syrup by bringing the water and sugar together to a boil, until the sugar dissolves. Add extra flour until the dough loses its stickiness.
Combine the flour and cornstarch, stir into the butter mixture with a wooden spoon, then knead until a dough ball forms. With a hand mixer, cream the butter and powdered sugar until fluffy and smooth. Makes: 12 | Prep Time: 45 Minutes | Cook Time: 45 MinutesĪdapted From: Nee Hao Magazine Ingredientsġ. The detailed tutorial with pictures is at the bottom of the page.Ĭan you share any expert tips from your experience making egg tarts? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below!
Chinese egg tart how to#
Here’s how to make egg tarts, step-by-step. Impress your friends and family when you serve these beauties at your next dim sum lunch or evening dinner party. The reason to make egg tarts at home is that you can create an amazing version yourself! The recipe is straightforward, calling only for an easy butter pastry and a simple custard filling. It might seem difficult to make the case for baking egg tarts at home when there are just many good examples available in Chinatown for less than a dollar apiece! Here in the Bay Area, Golden Gate Bakery in San Francisco and Napoleon Bakery in Oakland immediately come to mind.īut here’s the deal. Chinese egg tarts developed in Hong Kong from similar pastries introduced to the region through the Portuguese colony in Macau. Egg tarts are made from an outer pastry crust that is filled with egg custard and baked.
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