But Boyfriend and I really enjoyed these. My brothers weren’t as impressed because they like the flaky crust. I can only find recipes to make the dough more like a pie shape a.d want yo know if you oils help me find a way to do them Chinese fortune cookie style (where the custard is filled. They take a bit of time to make though because you have to shape the dough into all the little tart molds. Christine, we had egg tarts at a Chinese buffet tnigjt but the dough wad made more like a fortune cookie shape. My recipe was just enough to make 36 shells, and I had just enough filling as well. Meantime, in a mixing bowl, whisk the eggs and powdered sugar together until well combined. Based on my previous egg tart experiences as well as many user reviews, I did some rather large adjustments to the recipe. I like how the crust was similar to a tart crust (hard rather than layered and flaky). I ended up using a recipe I found on Allrecipes. When I bought these cute Norpro Tartlet Tins, I just knew that I would be making some fancy-shaped egg tarts with them. Remove from the heat, and then discard the cinnamon stick and lemon peel. Step 4: In the meantime, add your milk to a saucepot and heat until just hot. This will make your dough easier to roll. Step 3: Form your dough into a disc and chill for 30 minutes to an hour. Continue to heat until a candy thermometer registers 220☏. Step 2: Add in your egg yolk, milk/cream and a pinch of salt and mix until the dough comes together in a ball. The type of egg tarts I like are hard to find (solid pie/tart type crust), and a recipe similar to the ones I like are even harder to come by. Next, in a separate small saucepan, combine the sugar, cinnamon stick, lemon peel and water and bring to a boil.

Boil water and add sugar until it melt and set it aside to cool down. Chill in the refrigerator until firm, about 30 minutes. Dock the bottom of each dough round 3 times using the tines of a fork. Divined into small piece and knead or shape it into the tart molder 3. Put the egg tart molds on the prepared baking sheet. These came out exactly like the ones I like to buy, so I am pretty happy with the result.I used to make Chinese egg tarts a long time ago, with varying degrees of success. Melt the butter in microwave for 10-20 seconds and put egg, powered sugar, milk, vanilla extract and flour mix it and knead it. I prefer the harder crust, which is harder to find now. One is a hard crust, similar to a fruit tart crust. Egg tarts come with two different pastry shells.

These egg tarts are just the way I like them. Pour in the egg custard mix then return to the oven and cook for around 35 minutes or until the custard is. The two things that really made a difference were: 1) run the egg custard mix through a sieve first to get out all the bubbles that appear from mixing (I actually ran it through once and then there were still some bubbles so I scooped a few times with the sieve until I got rid of all the bubbles) and 2) let the egg tarts cook for the last few minutes with the oven slightly open. Remove the tart base from the oven and allow to cool. I followed her recipe and her tips and this time my egg tarts came out much better. Then I saw a recipe posted by Christine’s recipes for a Hong Kong style egg tart. Add the milk (not the evaporated milk), cold water, and vanilla extract.

They aren’t too hard to make, but it is a little time consuming since you have to shape the individual tart shells. Meantime, in a mixing bowl, whisk the eggs and powdered sugar together until well combined. The sweet pastry shell complements the egg custard so well. It’s one of my favorite things to get from Chinese bakeries.

Chinese egg tart ingredients