Description
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.
Ingredients
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 12