Chinese Egg Tarts Recipes

HONG KONG STYLE EGG TARTS

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 tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
• 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. Cook 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.

CHINESE STYLE EGG CUSTARD TARTS

Steps:

• Direction to make crust.
• Mix sugar, butter and flour.
• Then add egg and vanilla extract.
• Mix well.
• Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).
• Pull dough and make a ball shape to about 1.
• 5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.
• Boil sugar and water until sugar is melted.
• Cool down to room temperature.
• Add eggs, vanilla extract and evaporated milk.
• Filter the mixture through the strainer.
• Pour into the tart crust.
• Preheat oven for 10 minutes.
• Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.

EASY HONG KONG STYLE EGG TARTS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine the water and white sugar in a saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature.
• Beat the eggs in a large bowl; add the evaporated milk and continue beating. Pour in the cooled sugar water and mix until well combined. Place the tart shells on a baking sheet. Strain the filling through a sieve, and fill the tart shells.
• Bake in the preheated oven until the filling has puffed a little bit, about 20 minutes.