The iconic Cantonese egg tarts: a buttery shortcrust pastry holding a silky vanilla custard that is slightly jiggly in the center. A dim sum classic, golden and smooth on top.
Ingredients
- 200 g T45 flour
- 100 g Unsalted butter
- 50 g Powdered sugar
- 1 piece Egg
- 1 tbsp Reduced-fat milk
- 3 pieces Egg
- 80 g White sugar
- 125 ml Reduced-fat milk
- 125 ml Water
- 1 tsp Vanilla extract
Method
- Sift the flour and powdered sugar into a large bowl. Incorporate the softened, cubed butter and rub it in with your fingertips until it reaches a coarse, sandy texture. Add one egg and a splash of milk, then knead briefly just enough to form a cohesive ball. Wrap tightly in plastic wrap and refrigerate until the dough is very firm to the touch.
- On a lightly floured work surface, roll the dough out to an even, thin layer. Cut out circles larger than your tartlet molds. Line the buttered molds, gently pressing the dough against the sides without stretching it. Prick the base with a fork and chill while you prepare the filling.
- In a small saucepan, heat the water and white sugar, stirring until completely dissolved; the syrup must be clear and grit-free. Remove from the heat, add the milk, and let cool completely so the eggs do not cook when poured.
- In a bowl, beat the remaining eggs with the vanilla extract, stirring gently without incorporating air or creating foam. Pour in the cooled syrup in a steady stream while mixing gently. Strain the mixture through a fine mesh sieve to remove any strands and achieve a perfectly smooth liquid.
- Preheat the oven to a high temperature. Fill each pastry shell almost to the brim with the strained custard. Place the tartlets on a baking sheet and bake immediately.
- After a few minutes at a high temperature, lower the oven heat. Continue baking until the custard is set around the edges but still slightly jiggly in the center, and the crust is beautifully golden. Visual cue: the surface should be smooth and glossy, with no cracks.
- Remove from the oven and let rest for a few minutes in the molds so the custard firms up slightly. Unmold carefully and serve warm or at room temperature.
Nutrition
Per serving
- Energy
- 575.5 kcal
- Protein
- 12.29 g
- Carbohydrate
- 71.69 g
- Fat
- 26.18 g
- Fibre
- 1.25 g
- Calcium
- 53.53 mg
- Iron
- 0.64 mg
- Magnesium
- 17.43 mg
