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Egg Tart
Egg tart (蛋挞) is my favorite dim sum dessert. Whenever I go for a dim sum, it just doesn’t feel like I properly close the meal if I haven’t eaten an egg tart or two. I have been saving this egg tart recipe for a while, like a couple of years, and I decided that even though I don’t own mini tart pans, I am just going to go ahead and make it in my 9 inch tart pan instead.
The tart pan I own is non-stick and it has a removable bottom. I didn’t have to grease the pan, and my tart came out beautifully, and it was so easy to remove it from the mold. I am not sure if it would be this easy if your pan is not non-stick though.
Anyway, I checked for doneness at 25 minutes. But the filling felt too watery for my liking. So I added another 5 minutes of baking time, and nope, still not satisfied. So another 5 minutes was added for a total baking time of 35 minutes. It still jiggled a bit, but I decided that it was a good kind of jiggle :) I have a feeling that if I didn’t open the oven and just went straight for a 30 minutes baking time, it would have come out alright. Verdict: the filling is not too sweet, the crust is rich and buttery. This is a keeper for sure.
Egg Tart
Ingredients
- Crust
- 125 gram butter, chilled
- 60 gram powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 200 gram all purpose flour
- Filling
- 3 eggs
- 150 gram powdered sugar
- 280 gram fresh milk
- 1 teaspoon vanilla extract
Instructions
- Crust
- Beat butter and sugar until well mixed.
- Add egg and vanilla, mix well.
- Add flour, continue mixing into a dough. Rest in the fridge for 15 minutes.
- Filling
- Whisk together eggs and sugar.
- Add milk and vanilla, mix well.
- Strain the custard. Set aside.
- Assemble the tart
- Preheat oven to 175 Celsius (350 Fahrenheit).
- Press chilled dough into a 9 inch tart pan, prick with forks.
- Pour filling to the crust, and bake until the crust is golden brown and the filling is set. About 25-35 minutes. (Mine came out perfect at 35 minutes)
- Let it cool down to room temperature in the pan for 1 - 2 hours. Carefully unmould the tart from the pan, and cut into 8 servings.
Comments
I agree that using a large tart pan is probably the way to go! It would make it less daunting! The tart sounds amazing! Can’t wait to try it!
No dim sum restaurants or Hong Kong bakeries where I live, but this egg tart pie fits the bill and was gobbled up quickly! The custard filling was still liquid at 30min, but it did solidify after another 10min. I put it back in for yet another 5min for lovely brown-tinged Portugese tart-like look. The whole recipe, especially the easy pantry ingredients, is much easier than other egg tart recipes I saw. Making one big tart and pressing the dough directly into the pan without first rolling it out are both great time savers!
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