Chinese Egg Tarts

This isn’t my first time making this kind of recipe, but I had my best luck with this recipe and am happy to keep making them since all of us were fans. This is one of K’s favorite dim sum treats, and I am excited to make them at home.

The filling is not the hard part, really, it’s more the crust and getting the ratio correct.

You want the crust to be flaky but not too dark. Not all of them were perfect but they were still good.

Now, after making them more than once, I can say it works best to make 48 mini ones, but if you want you can always bake some of the filling in a ramekin and have it without the crust.

Directions for Chinese Egg Tarts

Slightly adapted from The Woks of Life

  • 200 g flour
  • 1/8 teaspoon kosher salt
  • 1/2 cup sugar, plus 1 Tablespoon
  • 12 Tablespoons butter, at room temperature, cut into Tablespoon-sized pieces
  • 2 Tablespoons cold water, plus more
  • 1 cup hot water
  • 3 large eggs, at room temperature
  • ½ cup evaporated milk, at room temperature
  • 1/2 teaspoon vanilla
In a bowl, stir together the flour, salt, and 1 Tablespoon of sugar. Add the butter and flatten the pieces into the dry mixture. Add the cold water and stir to make a dough. If necessary, add a bit more water at a time to keep it together. Cover the dough and refrigerate it for 20 minutes.
Put the dough on a lightly floured surface and form it into a rectangle, then roll the rectangle to about 8 by 20 inches. Fold the top third of the dough to the center, then the bottom third up and over that piece. Turn the dough 90 degrees, then roll it again to about 8 by 20 inches. Fold with the thirds again, then wrap it in plastic wrap and chill it for 30 minutes or overnight.

Take the dough and roll it out fairly thin (about 1/4 to 1/8 inch thick). Cut out circles big enough for a mini muffin tin. Put the circles into the cups and press them around a bit to form an edge. Put back in the refrigerator, covered with plastic wrap, until you are ready to bake. You can also chill any remaining dough until you are ready to bake the rest of it.

When ready to bake, preheat the oven to 400 degrees F. To make the filling, dissolve the remaining 1/2 cup sugar into the hot water, then let it cool to room temperature. Whisk the eggs and evaporated milk in a different bowl, then whisk the sugar/water mixture and vanilla into the egg bowl. Strain through a fine mesh strainer.

Use a spoon to put the filling into the muffin tin cups, about 1-2 Tablespoons per cup.

Bake for 15 minutes, then reduce the temperature to 350 degrees F and bake for another 10 minutes or so until the filling is just set. Let them cool a few minutes before serving them. Removing them from the tin straight from the oven or letting them cool a little didn’t seem to matter.

Directions for Chinese Egg Tarts (without pictures)

Slightly adapted from The Woks of Life

  • 200 g flour
  • 1/8 teaspoon kosher salt
  • 1/2 cup sugar, plus 1 Tablespoon
  • 12 Tablespoons butter, at room temperature, cut into Tablespoon-sized pieces
  • 2 Tablespoons cold water, plus more
  • 1 cup hot water
  • 3 large eggs, at room temperature
  • ½ cup evaporated milk, at room temperature
  • 1/2 teaspoon vanilla
In a bowl, stir together the flour, salt, and 1 Tablespoon of sugar. Add the butter and flatten the pieces into the dry mixture. Add the cold water and stir to make a dough. If necessary, add a bit more water at a time to keep it together. Cover the dough and refrigerate it for 20 minutes.
Put the dough on a lightly floured surface and form it into a rectangle, then roll the rectangle to about 8 by 20 inches. Fold the top third of the dough to the center, then the bottom third up and over that piece. Turn the dough 90 degrees, then roll it again to about 8 by 20 inches. Fold with the thirds again, then wrap it in plastic wrap and chill it for 30 minutes or overnight.

Take the dough and roll it out fairly thin (about 1/4 to 1/8 inch thick). Cut out circles big enough for a mini muffin tin. Put the circles into the cups and press them around a bit to form an edge. Put back in the refrigerator, covered with plastic wrap, until you are ready to bake. You can also chill any remaining dough until you are ready to bake the rest of it.

When ready to bake, preheat the oven to 400 degrees F. To make the filling, dissolve the remaining 1/2 cup sugar into the hot water, then let it cool to room temperature. Whisk the eggs and evaporated milk in a different bowl, then whisk the sugar/water mixture and vanilla into the egg bowl. Strain through a fine mesh strainer.

Use a spoon to put the filling into the muffin tin cups, about 1-2 Tablespoons per cup. Bake for 15 minutes, then reduce the temperature to 350 degrees F and bake for another 10 minutes or so until the filling is just set. Let them cool a few minutes before serving them. Removing them from the tin straight from the oven or letting them cool a little didn’t seem to matter.

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