Chinese egg tarts are popular treats found all over Chinatown, particularly in tea houses as a dim sum dish. Egg tarts are prominent in Guangzhou’s food scene, and scholars call it the “quintessential symbol of the fusion between Cantonese and Western cultures.” I grew up eating these, and distinctly remember always asking my mom to buy me some whenever we went to Chinatown. Now, we tend to make our own egg tarts, and because they’re actually quite simple to make, you should definitely try them out too!
Ingredients 1 sheet puff pastry, thawed and refrigerated ⅓ cup plus 1 tbsp (80g) white sugar ⅔ cup (150g) warm water ⅓ cup (75g) evaporated milk 2 large eggs & 1 egg yolk ½ tsp vanilla
- Preheat oven to 400F.
- Completely dissolve the sugar in the warm water. Set aside to cool to room temperature.
- Roll out the pastry dough to 12 x 12 inches and cut out 9 circles using a 4 inch cookie cutter. Gently press onto tart tins and place on baking sheet.
- Whisk the eggs, egg yolk, evaporated milk and vanilla together. Stir in the cooled down sugar solution. Strain the egg mixture into a large measuring cup through a fine sieve. Carefully pour into tart shells, filling to just below the rim.
- Bake at 400F for 10-15 minutes until the edges are lightly brown. Please keep an eye on the tarts as they are baking. As soon as the custard starts to puff, open the oven door 2-3 inches to prevent the filling from puffing up too much and collapsing when cooled.
- Once the edges start to brown, reduce the heat to 350F and bake for another 10-15 minutes or until the custard is done. Test the filling by inserting a toothpick into the custard; if it can stand on its own, it’s done.
(Recipe adapted from Little Sweet Baker.)