Egg Tarts蛋撻
Classic Cantonese egg tarts feature a buttery, crumbly shortcrust pastry shell filled with a smooth, sweet, and rich egg custard. A classic dim sum delicacy, perfect as a dessert or a snack.
01Ingredients
- 180g all-purpose flour
- 90g unsalted butter, softened
- 50g caster sugar (for pastry)
- 1 large egg yolk
- 1 tbsp milk
- 150g caster sugar (for custard)
- 200ml hot water
- 3 large eggs
- 100ml evaporated milk
- 1/2 tsp vanilla extract (optional)
Nutrition (per serving)268kcal
- Protein4.2g
- Carbs31.5g
- Fat13.8g
Fiber 0.3 gSodium 78 mg
02Steps
- In a large bowl, cream softened unsalted butter and caster sugar (for pastry) until light and fluffy.
- Add egg yolk and milk to the butter mixture, mix well.
- Sift in the all-purpose flour, then mix until a soft dough forms. Do not overmix.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- In a separate bowl, dissolve caster sugar (for custard) in hot water. Let it cool slightly.
- In another bowl, whisk eggs (for custard) until combined. Gradually add the sugar-water mixture and evaporated milk to the whisked eggs, stirring constantly. Add vanilla extract if using.
- Strain the custard mixture through a fine-mesh sieve twice to ensure a smooth texture. Set aside.
- Preheat oven to 200°C (390°F).
- Roll out the chilled dough to about 3mm thickness on a lightly floured surface.
- Use a round cookie cutter or a glass rim to cut out circles slightly larger than your tart molds.
- Gently press each dough circle into the tart molds, shaping it to fit snugly. Trim any excess dough.
- Pour the strained custard filling into each pastry shell, filling about 80% full.
- Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and the custard is set but still slightly wobbly in the center.
- Remove from oven and let cool slightly before unmolding. Serve warm or at room temperature.
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