Egg Tarts, or 蛋挞 in Chinese, are superb for a hearty tea-party at home. I just love the creamy custard filling added with the buttery taste of the flaky puff pastry. I could have two tarts at one go, in fact.
These Chinese traditional food tarts are widely sold in morning markets in Malaysia and some folks will buy a few for breakfast or maybe teatime later. These tarts are one of the many Asian desserts that can be given as gifts when you are visiting friends or relatives.
- 150 g Plain Flour
- 1 Medium Egg
- 25 g Butter
- 60 ml Water
- 85 g Vegetable Shortening
- 80 g Plain Flour
- 20 g Butter
- 250 g Sugar
- 200 ml Water
- 200 g Evaporated Full–Cream Milk
- 7 Medium Eggs
- 1/2 tsp Salt
Mix together 150 g plain flour, egg and butter together. Add water gradually as you mix until it becomes a dough. Roll out flat on a tray and chill in fridge for 2 – 3 hours.
Meanwhile, mix shortening, 80 g flour and butter and knead until it becomes a dough. Roll out flat on a tray and chill for 2 – 3 hours.
Remove both rolled pastry dough, combine them and roll them together. Using a round cutter, cut out about 20 pieces of the pastry. Place cut–out pastries into tart tin cups.
To prepare the egg custard filling, boil sugar and water to make syrup. When syrup has cooled, add in eggs and mix well. It is important that the syrup is not hot when you add the eggs else the eggs will be cooked and you will end up having lumpy custard filling. Add evaporated milk and stir well.
Pour egg custard mixture into ready cups and bake at high heat 230¡ãC for 10 to 15 minutes or until pastry turns golden. Allow tarts to cool awhile before transfering them into pretty paper cups.