Chinese egg tarts
It has been a while since our last blog post. A lot has happened since then – we got engaged, we went on vacation for 2 weeks to Italy and Greece, and I got a new job!
I think that’s a good reason as to why we’ve been MIA, right?
Anyways, we are back and this time, with a classic Chinese pastry dish – egg tart! This is a very popular item that can typically be ordered at dim sum restaurants or bought at local chinese bakeries. They usually come in two types of crust – puff pastry or cookie crust. I personally prefer the cookie crust but my SO prefers the puff pastry kind.
Given I’m pretty lazy and making puff pastry from scratch is a lot of work (and requires A LOT of butter), I decided to cheat and buy the pre-made stuff (I know – blasphemy!) These frozen tart shells make making egg tarts so much easier. The custard itself is super easy and you can probably make this within 5 minutes. If you’re unsure what treat to bring to your friend’s dinner or potluck and you’re short on time, you can easily gravitate toward this recipe.
To make these egg tarts, whisk together eggs, sugar, milk, water, and salt into a bowl until thoroughly combined. You may have some residual egg whites not fully integrated into your custard mixture – to ensure a smooth batter, be sure to strain the custard mixture into a separate bowl to ensure a smoother custard texture. I like to strain my mixture into a measuring cup because it makes pouring into the tart shells much easier.
Fill them up to the brim and bake them at 365F for approximately 20 minutes.
Watch them puff up in the oven – don’t worry, they’ll deflate once they’ve fully cooled down.
Once 20 minutes are up, give them a nice jiggle and if the middle is a little jiggly like jello, you’re done. I like to keep the oven door open for 5 minutes after turning off the oven to help them gradually cool down before taking them out to cool completely on the cooling rack. Cool for about 10 minutes and enjoy!