Chinese egg custard tarts are known for their flaky crusts and rich fillings. There are many different variations of fillings such as ginger, vanilla, and one of my favorites, green tea. The flaky crusts are made of thin layers similar to that of puff pastry, but a bit denser. Making these crusts takes time and energy, but the outcome is well worth it. Try this Chinese egg custard tart recipe and let me know what you think in the Chinese food forum found here. Enjoy!
2 cups flour
5 tbsp shortening
2/3 cup water
¼ tsp salt
1 cup flour
5 tbsp shortening
1 ¼ cup whole milk
1 cup sugar
¼ tsp salt
1 tsp vanilla extract
1 to 2 drops yellow food coloring (optional)
Making the Tart Shells:
- In a large bowl combine all of the ingredients for dough #1 and using your hands, knead until a dough forms. Then set it aside.
- In another large bowl combine the ingredients for dough #2 and knead with your hands until a dough forms.
- Next, on a large floured surface, roll both doughs out into logs. Then cut these logs into 20 equal pieces each. Keep in mind that the pieces from dough #1 will be larger than those from dough #2. Keep these pieces separate from each other so that you know which ones came from dough #1 and which ones came from dough #2.
- Now take the pieces from dough #1 and roll them out into flat about 3 inch round circles.
- Then take the pieces from dough #2 and roll them into small round balls.
- Next, take each of the small round balls from dough #2 and place them into the center of each of the circles of dough #1.
- Then pull up the sides of each of the circles of dough #1 so that it completely encloses the ball of dough #2 inside. Seal it tight by gathering and pinching the top so that you have what looks like a round package or bun.
- Next, press down and flatten this round package with your hand. Then use a rolling pin to roll it out in a long flat oval shape. Then take one end of this oval and roll it up like a jelly roll.
- Now you should have what looks like a little log. Take the rolling pin and flatten out this log.
- Then take one end and again roll it up like a jelly roll.
- Now you should have a rolled ball.
- Using the rolling pin again, flatten out this ball into a 3 inch circle and then carefully place it into a custard mold without pressing it in too hard.
- This process is what creates the layers in the tart crust. Repeat this process for the remaining 19 tart shells.
Making the Filling:
- First preheat the oven to 350F.
- Remove the eggs from the refrigerator and let them come to room temperature.
- In a medium pot, heat the milk on medium to medium high, stirring constantly and letting it come to a boil.
- Once it boils, turn off the heat and add in the sugar and the salt stirring constantly until they both dissolve. Then set this mixture aside and let it cool.
- In a large bowl, beat the eggs with a fork and add in the vanilla and the food coloring.
- Once the milk mixture cools, add it to the eggs, mixing it in thoroughly. Then strain this mixture through a fine sieve and into a bowl and let it sit at room temperature for about 10 minutes.
- After 10 minutes, check to see if any foam has formed on top of the mixture. If it has, then skim it off with a spoon.
- Next pour the egg mixture into the custard shells. Place them in the oven and bake them for 25 minutes.
- Then remove and serve. Makes 20 egg tarts.