HONG KONG EGG TARTS
Adapted from a recipe by wildcat at allrecipes.com. Very common in dim sum restaurants as a dessert. Original author's note: "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 DrGaellon
Categories Tarts
Time 45m
Yield 12 tarts, 12 serving(s)
Number Of Ingredients 10
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 small tart molds so that it covers the bottom, and goes up just above the rim. Use 3 fingers to crimp the edges.
- 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, 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 420.8, Fat 21.4, SaturatedFat 12, Cholesterol 223, Sodium 190.9, Carbohydrate 47.4, Fiber 0.8, Sugar 21.3, Protein 10.1
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Cassidy Lutz
[email protected]Overall, I was disappointed with this recipe. The egg tarts were not as good as I had hoped.
Kassidy Girty-Ruff
[email protected]I'm not sure what I did wrong, but my egg tarts turned out really bland. They were missing any flavor.
Aymi Tman
[email protected]The egg tarts didn't turn out as I expected. The crust was too thick and the custard was too runny.
Alfie Jordan
[email protected]I found this recipe to be a bit too complicated. There are a lot of steps involved and it took me a long time to make the egg tarts.
sajjad Sulehri
[email protected]These egg tarts were a bit too sweet for my taste, but they were still pretty good.
Elizabeth Roma
[email protected]I'm not a huge fan of egg tarts, but these were actually really good. The custard was rich and flavorful, and the crust was nice and crispy.
DJ Neptune
[email protected]These egg tarts are the perfect combination of sweet and savory. I love the contrast between the flaky crust and the creamy custard filling.
Alen P
[email protected]I've never made egg tarts before, but this recipe made it so easy. They turned out beautifully and tasted even better.
Tiona Green
[email protected]I made these egg tarts for a potluck and they were a huge success. Everyone loved them!
Shabab Ali
[email protected]The egg tarts were delicious! The custard was smooth and creamy, and the crust was perfectly flaky.
Prince Rizwan Ali
[email protected]I've tried many egg tart recipes, but this one is by far the best. The instructions were easy to follow and the results were amazing.
KR MEDIA MR MEDIA
[email protected]These egg tarts were a hit at my dinner party! The flaky crust and creamy custard filling were perfect.