Chinese egg custard tarts

Name: Chinese egg custard tarts - Geanina C.
Ingredients: For the tart dough: 200g flour; 50g powdered sugar; 100g cold butter. For the egg cream: 3 eggs; 80g sugar + 100ml boiled water; 100ml milk.

Dessert - Chinese egg custard tarts by Geanina C. - Recipia

Chinese Egg Tarts - a simple and refined delicacy Preparation time: 15 minutes Baking time: 25-30 minutes Total: 45 minutes Number of servings: 6 tarts Chinese egg tarts are a refined dessert that combines the delicacy of a crispy crust with the creamy texture of the egg filling. This simple recipe is perfect for impressing guests or treating yourself to a delicious sweet. Let's get started! Ingredients For the tart crust: - 200 g flour - 50 g powdered sugar - 100 g cold butter, cut into cubes For the egg cream: - 3 eggs - 80 g sugar - 100 ml boiling water - 100 ml cold milk Preparation 1. Preparing the crust: In a large bowl, sift the flour together with the powdered sugar. This step not only improves the texture of the dough but also helps eliminate any lumps. Add the cold butter cut into cubes and, using your fingers or a pastry mixer, quickly mix until you achieve a sandy texture. 2. Forming the dough: Continue mixing until you obtain a homogeneous dough. If the dough is too soft, don’t hesitate to wrap it in plastic wrap and refrigerate for 20 minutes. This step will make the dough easier to handle and will prevent the tarts from deforming during baking. 3. Preparing the egg cream: In a small saucepan, dissolve the sugar in the boiling water, stirring well. Allow the mixture to cool completely. In a separate bowl, lightly beat the 3 eggs until homogeneous. Add the cold milk and the dissolved sugar mixture, carefully combining everything. 4. Straining the mixture: To achieve a smooth cream, strain the egg and milk mixture into a measuring cup. This step is crucial to avoid curdling the cream and to ensure a perfect texture. 5. Assembling the tarts: Preheat the oven to 180°C (350°F). Divide the dough into equal portions and roll each portion into a thin disc, then place it in the tart molds, being careful not to make it too thick. Fill each mold with the egg cream, allowing a little of the dough to show on top. 6. Baking: Place the tarts in the oven and bake for 25-30 minutes. Check them from time to time; the cream should be firm but not overcooked. If you notice that the cream is wobbling too much, leave them in the oven for a few more minutes. 7. Cooling and serving: Once baked, let the tarts cool in the molds for a few minutes, then carefully remove them. Serve cold, possibly dusted with powdered sugar for an elegant look. Helpful tips: - Ingredients: Use good quality butter for a more flavorful and flaky crust. Powdered sugar is preferable for the dough as it dissolves more easily. - Preparation techniques: Ensure all ingredients are at room temperature for better homogenization. - Variations: You can add flavors like vanilla or cinnamon to the egg cream for a more complex taste. You can also experiment with fillings by adding fruits or nuts to the egg mixture. These Chinese egg tarts are a wonderful choice for any occasion. With a little patience and attention to detail, you will create a dessert that will win all hearts!

Chinese egg custard tarts

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