Chinese Style Egg Custard Tarts Recipes

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CHINESE EGG TARTS



Chinese Egg Tarts image

These Chinese egg tarts are a very good dessert that's almost like a custard! Use caution when eating the tart since the inside can still be very hot.

Provided by noopster

Categories     Desserts     Pies     Tarts

Time 30m

Yield 12

Number Of Ingredients 11

1 ½ cups all-purpose flour
1 teaspoon white sugar
¼ teaspoon baking powder
⅛ teaspoon salt
4 ounces butter, softened
3 tablespoons cold water
¾ cup hot water
½ cup white sugar
3 eggs
2 tablespoons evaporated milk
¼ teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease 12 small (3 1/2-inch) fluted brioche pans.
  • Sift flour, sugar, baking powder, and salt together in a mixing bowl. Add butter and cold water; mix until dough forms into a ball.
  • Roll dough on a lightly floured work surface with a lightly floured rolling pin to 1/8-inch thickness. Cut dough into rounds and press lightly into the prepared pans.
  • Mix hot water and sugar in a bowl until sugar melts. Whisk in eggs; pour in evaporated milk and vanilla extract and mix well. Divide egg mixture between dough shells.
  • Bake in the preheated oven until egg is almost firm in the middle, 14 to 16 minutes. Let cool 10 minutes before transferring to a wire rack.

Nutrition Facts : Calories 179.3 calories, Carbohydrate 21 g, Cholesterol 67.4 mg, Fat 9.2 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 109.5 mg, Sugar 9.1 g

CHINESE STYLE EGG CUSTARD TARTS



Chinese Style Egg Custard Tarts image

Very easy to make chinese style Egg Tart, you can put the leftover in the refrigerator for 3 days, you can also reduce the sugar used on the crust and the filling to fit your taste, what I have here is only lightly sweetened, hope you enjoy it!

Provided by Wildcat

Categories     Pie

Time 45m

Yield 10-12 tarts, 10-12 serving(s)

Number Of Ingredients 10

8 ounces soften butter
4 ounces confectioners' sugar
1 egg (sift egg through strainer)
13 ounces flour
3 -5 drops vanilla extract
4 ounces sugar
24 ounces water
3 -5 drops vanilla extract
9 eggs (sift egg through strainer after eggs have been beaten)
8 ounces evaporated milk (or regular milk is fine too)

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.

Nutrition Facts : Calories 487.3, Fat 25.2, SaturatedFat 14.3, Cholesterol 241.3, Sodium 260.1, Carbohydrate 53.5, Fiber 1, Sugar 22.7, Protein 11.8

CHINESE CUSTARD TARTS



Chinese Custard Tarts image

Delicious egg custard tarts made from scratch!

Provided by Elizabeth Baird

Categories     bake,Chinese,dessert,eggs and dairy,Meal

Time 23m

Yield 12 servings

Number Of Ingredients 10

1 ¼ cup all purpose flour
pinch salt
⅓ cup lard, or, shortening, cubed
¼ cup ice water
1 egg
3 egg yolk
¼ cup superfine or granulated sugar
¾ cup milk
⅓ cup 18 percent cream
½ tsp vanilla

Steps:

  • In large bowl, whisk together flour and salt. With pastry blender or 2 knives, cut in lard until mixture resembles fine crumbs with a few larger pieces.
  • Drizzle with ice water, tossing briskly with fork to form soft, shaggy dough that holds together when pressed. Press into ball; flatten into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
  • On lightly floured surface, roll out dough to 1/8-inch thickness. Using 4-inch round cookie cutter, cut out 12 circles, rerolling scraps. Fit, without stretching, into 3-inch tart tins. Line each with crumpled foil; refrigerate for 30 minutes. Bake in bottom third of 425°F oven until starting to colour and turn opaque, about 8 minutes. Remove foil.
  • CUSTARD: Meanwhile, in separate bowl, whisk together eggs, egg yolks and sugar until smooth. Whisk in milk, cream and vanilla. Pour into tart shells until three-quarters full. Bake in bottom third of 400°F oven until pastry is golden and tip of knife inserted into custard comes out clean, 15 to 18 minutes.
  • Let stand on rack for 15 minutes; run small metal spatula around tarts to loosen. Transfer to rack and let cool. (Make-ahead: Cover and store for up to 4 hours.)
  • CUSTARD: Meanwhile, in separate bowl, whisk together eggs, egg yolks and sugar until smooth. Whisk in milk, cream and vanilla. Pour into tart shells until three-quarters full. Bake in bottom third of 400°F oven until pastry is golden and tip of knife inserted into custard comes out clean, 15 to 18 minutes.

HONG KONG STYLE EGG TARTS



Hong Kong Style Egg Tarts image

Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!

Provided by wildcat

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 12

Number Of Ingredients 10

1 cup confectioners' sugar
3 cups all-purpose flour
1 cup butter
1 egg, beaten
1 dash vanilla extract
⅔ cup white sugar
1 ½ cups water
9 eggs, beaten
1 dash vanilla extract
1 cup evaporated milk

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.

Nutrition Facts : Calories 421.2 calories, Carbohydrate 47.8 g, Cholesterol 201.8 mg, Fat 21.4 g, Fiber 0.8 g, Protein 10.1 g, SaturatedFat 12 g, Sodium 190.3 mg, Sugar 23.9 g

EGG CUSTARD TARTS



Egg Custard Tarts image

Got this from about.com:chinese food. Used sweetened tart shells from the grocer's freezer. Made for Chinese New Year Dimsum for my Red Hat group and they all loved them. It made more than enough for 12 tart shells so I baked the balance in a small oven safe dish.

Provided by Gran Dee

Categories     Tarts

Time 40m

Yield 12-16 serving(s)

Number Of Ingredients 4

2 eggs, room temperature
1 1/2 cups whole milk
4 ounces fruit sugar, by weight
yellow food coloring (optional)

Steps:

  • Beat the eggs, stir in the milk and the sugar.
  • Add the yellow food coloring if using.
  • Let the filling rest for a few minutes to let some of the air bubbles burst.
  • Pour into tart shells.
  • Bake at 350 about 35 minutes or until the custard is cooked and a knife inserted in the middle comes out clean.
  • Cool.

Nutrition Facts : Calories 30.6, Fat 1.8, SaturatedFat 0.8, Cholesterol 38.3, Sodium 23.9, Carbohydrate 1.4, Sugar 1.7, Protein 2

HONG KONG STYLE EGG TARTS RECIPE BY TASTY



Hong Kong Style Egg Tarts Recipe by Tasty image

Here's what you need: eggs, water, sugar, salt, evaporated milk, vanilla extract, cake flour, unsalted butter, powdered sugar, egg, salt, vanilla extract

Provided by Tasty

Categories     Desserts

Yield 16 servings

Number Of Ingredients 12

4 eggs, beaten, reserve 2 tablespoons for your pastry dough
¾ cup water, hot
6 tablespoons sugar
⅛ teaspoon salt, pinch
¼ cup evaporated milk
vanilla extract, a dash, optional
2 cups cake flour, plus extra for dusting
115 g unsalted butter, room temperature
¼ cup powdered sugar
2 tablespoons egg, beaten
⅛ teaspoon salt
vanilla extract, a dash, optional

Steps:

  • For the pastry, in a large bowl, sift flour, sugar, and salt. Then add softened butter. Bring the mixture together with your hands, careful not to knead the pastry dough too much or you will make the pastry tough.
  • Whisk the egg yolks and add the 2 tablespoons of beaten yolk to the flour mixture. Bring together until smooth. If the dough is too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm.
  • To make the custard filling, melt sugar and salt with hot water. Mix until dissolved then let cool.
  • Add the rest of the beaten egg yolk. Stir in sugar water and also evaporated milk (if adding vanilla, add now). Stir and combine everything well.
  • Strain the filling to ensure no lumps. Chill in the refrigerator.
  • Preheat the oven to 400˚F (200˚C.)
  • Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all.
  • Pour the custard filling into the shells until it is about 80% full. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.
  • Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm.
  • Enjoy!

Nutrition Facts : Calories 119 calories, Carbohydrate 20 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, Sugar 6 grams

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Top Asked Questions

How are egg tarts made in China?
These Chinese-style egg tarts may seem difficult to make, but the preparation is quite easy. A simple egg custard is made with milk, egg, vanilla, and sugar syrup for subtle sweetness. The filling is poured inside a simple pastry crust that has been pressed inside small tart pans.
What is an egg custard tart?
The humble custard tart makes appearances in many different cultures, most famously as the Portuguese pastel de nata. The egg custard tart made its way to Hong Kong from the nearby Portuguese colony of Macau, and the Cantonese transformed it by adding more egg yolks and decreasing the sugar and dairy.
How do you make a glass of milk tart?
Dissolve 1/2 c of sugar into the cup of hot water and then let cool to room temperature. Whisk eggs and evaporated milk together and then whisk in the cooled sugar water and vanilla. Strain through a very fine mesh strainer, to get all the bubbles out and any floating pieces of egg yolk or white. Straining gives the tart a smooth and glassy look.
How long do you cook egg custard in the oven?
Fill the tart shells with the egg custard. Bake in the preheated oven for 13 minutes until lightly browned. Reduce the heat to 350 F and continue to bake for 15 minutes more or until the custard is set. Allow to cool slightly before removing from the tart pans.

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