16 Chinese Mini Egg Tart Recipe You Won't Believe The Taste!
Published on: Mar 23, 2024
Egg tarts are a beloved dessert in Chinese cuisine, with their flaky crust and creamy custard filling. Whether you grew up enjoying them as a treat from the local bakery or have always been curious to try them, making your own Chinese mini egg tarts is easier than you may think. With this simple and delicious recipe, you can recreate the taste of these delicate pastries in the comfort of your own home.
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Ingredients you'll need
For the crust:
1 ½ cups all-purpose flour
½ cup cold unsalted butter, cubed
2 tablespoons sugar
¼ teaspoon salt
1 egg yolk
2 tablespoons ice water
For the custard filling:
4 large eggs
¾ cup granulated sugar
1 ½ cups whole milk
1 teaspoon vanilla extract
For this recipe, it is important to use high-quality ingredients to achieve the best results. All-purpose flour is the most commonly used flour in baking and provides a good balance of protein and starch for the crust. Cold unsalted butter is essential for creating a flaky and tender crust. Sugar adds sweetness and helps to caramelize the crust, while salt enhances the overall flavor. The egg yolk not only adds richness to the crust but also acts as a binder. And ice water helps to keep the dough cold and prevents the butter from melting too quickly, resulting in a crispier crust.
For the custard filling, eggs are the main ingredient and provide the rich and creamy texture of the filling. Granulated sugar adds sweetness and also helps to caramelize the top of the tarts. Whole milk is used for its high-fat content, which makes for a richer custard. And vanilla extract adds a subtle but delicious flavor to the filling.
How to make Chinese mini egg tarts
Step 1: Make the crust
In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Add in the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Step 2: Add the egg yolk and ice water
Add in the egg yolk and ice water and mix until a dough forms. If the dough seems too dry, add in a little more ice water, 1 tablespoon at a time. Shape the dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.
Step 3: Make the custard filling
In a separate mixing bowl, whisk together the eggs, sugar, whole milk, and vanilla extract until well combined.
Step 4: Assemble and bake
Preheat your oven to 375°F (190°C). On a floured surface, roll out the dough to about ⅛ inch thickness. Use a cookie cutter or a round glass to cut out circles of dough and place them into a greased mini muffin tin. Pour the custard filling into each crust, filling them about ¾ full. Bake for 12-15 minutes, or until the crust is golden brown and the filling is set.
Step 5: Enjoy!
Let the tarts cool before removing them from the muffin tin. Serve warm or at room temperature and enjoy your delicious homemade Chinese mini egg tarts!
With this recipe, you can easily recreate the traditional Chinese egg tarts in your own kitchen. The flaky crust and creamy custard filling make for a mouth-watering treat that is sure to impress your friends and family. So why not give it a try and add this delightful dessert to your recipe repertoire?
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