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.

Gallery

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
12
Yield:
12 tarts
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Dough:
Filling:

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease 12 small (3 1/2-inch) fluted brioche pans.

    Advertisement
  • 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.

Cook's Note:

You can substitute soy margarine for butter and soy milk for evaporated milk, if desired.

Nutrition Facts

179 calories; protein 3.5g; carbohydrates 21g; fat 9.2g; cholesterol 67.4mg; sodium 109.5mg. Full Nutrition
Advertisement
Advertisement