Credits to Photographer Sam Folan
The Hong Kong-style tart features a flaky, buttery crust with a smooth, sweet egg custard filling. Though often enjoyed as a dessert, egg custard tarts are also served at the start of a meal with tea in dim sum restaurants.
Their light, creamy texture and subtle sweetness pair beautifully with Chinese tea, cleansing the palate before heartier dishes. The contrast between the warm, flaky pastry and the refreshing bitterness of tea blends well together.
Chinese Egg Custard Tart
These egg tarts are served at the beginning of the meal with Chinese Tea as you are ordering the food. Twice as sweet as British egg tarts but so moreish you’ll be diving in for seconds and thirds.
Ingredients
Ingredients for the crust
- 225 g Plain Flour
- 65 g Lard chilled, grated
- 60 g Butter chilled, grated
- 30 g Icing Sugar
- 1 egg beaten
For the custard
- 2 Eggs
- 50 g Caster Sugar
- 150 ml Hot Water
- 75 ml Evaporated Milk
- ½ tsp. Vanilla Extract
Instructions
- In a large bowl sift the flour & icing sugar
- Add butter and lard and crumble in to the dry ingredients with finger tips until it resembles fine bread crumbs.
- Add egg & vanilla extract and mix with a blunt/butter knife, drawing the mixture together to form a ball.
- Cover in cling film and rest in fridge for 30 minutes.
- Roll out the dough to a 5mm thickness (try not to handle dough to much).
- Cut dough with a cookie cutter slightly larger than your muffin tray hollows.
- Place discs in to the middle of each hollow.
- Lightly press the dough with your thumbs, starting from the bottom then up to the sides to make even tart shells.
Making the custard filling
- Mix Hot Water and Sugar together until completely dissolved.
- In a separate bowl whisk egg with the evaporated milk, then add the sugar water and vanilla extract and mix well.
- Strain mixture through a fine sieve into a jug, this should remove any foam that has formed and carefully pour egg mixture into each tart shell (Don’t Overfill).
- Preheat oven to 200C.
- Place tarts into the preheated oven on the middle shelf and bake for 10 to 15 minutes until the edges are lightly brown.
- Turn the oven down to 150c and bake for another 10 to 15 minutes until the custard is cooked through.
Nutrition
Serving: 194g | Calories: 278kcal | Carbohydrates: 43g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 107mg | Sodium: 111mg | Potassium: 113mg | Fiber: 1g | Sugar: 6g | Vitamin A: 400IU | Calcium: 55mg | Iron: 2mg
