Egg Tart Recipe (Dim Sum Style)
A creamy custard filling and flaky, buttery crust - this dim sum egg tart recipe can give you a delicious mix that is a mix of Hong Kong and Portuguese egg tarts that you can make at home.
Ingredients
DOUGH
- 110 g or 11/2 1 c all-purpose flour
- 8 g or 1 tablespoon powdered sugar
- 3 grams or 1/2 1 tsp salt
- 110 ml or 4 Oz Sour cream
- 200 grams or 14 tbsp of chilled butter, cut in 1-inch cubes
FILLING
- 4 egg yolks
- 1/3 c evaporated milk
- 4 tbsp or 78 ml condensed milk
- 2.5 ml or 1/2 tsp vanilla extract
Instructions
DOUGH
- In the food processor, mix the flour as well as powdered sugar and salt and butter. It is a matter of pulsing several times until butter is the amount of rice. Transfer the mixture to the bowl of a large size and add the sour cream . Stir slowly until the sour cream is fully incorporated. I like using my hands toward the end to ensure that the butter doesn't break too often. The dough should start to change into an amorphous appearance.
- Place the dough on the parchment paper and then roll the dough into the shape of a ball. Use a second parchment sheet to put it over the dough ball, then roll the dough to form a rectangular shape that is approximately 1/4-1/2 inch thickness.
- Remove the top layer of parchment. Create tri-folds by grabbing part of it on the left side, and then folding the other 1/3 all the way to the middle. Next, grab the left side and fold it over the fold you first made. You will end up with smaller rectangle. Wrap the dough in parchment paper, and then chill it within the refrigerator for about 15 minutes. Do not leave it out in the freezing too long or it will harden and freeze. too hard.
- When the dough is chilled and slightly hard then roll the dough to form an even larger rectangle. You can then create a trifold one more time. After that, chill it within the fridge for about 15 minutes before baking your tarts.
- To make tarts bake, grease the cake pans or egg tart molds thoroughly to prevent them from sticking.
- The dough should be rolled out to approximately 1/4 inch using a cookie cutter. It should be of the proper size for the molds you'll need. For a cupcake pan that is standard I used a quarter inch cookie cutter.
- Make sure to carefully place the circles in the molds. Press the dough with a firm press into the molds. Make use of a fork to poke the middle of each tart to stop rising while baking. The recipe should yield about 12 tarts. There are likely to be leftover scraps of dough that you could shape into a ball and use for later recipe ideas for pastry puffs.
FILLING
- Mixing bowl mix together the eggs evaporated milk, condensed milk, vanilla extract. Whisk thoroughly.
- The egg filling should be strained via a fine-mesh strainer, at least twice to eliminate large chunks of egg yolks as well as air bubbles. This will resultin an even filling.
- The tart shells should be filled about 75% up , to allow room for the tart to rise in the baking.
BAKING
- The oven should be preheated to 400degrees F
- Put your cupcake pan or molds for egg tarts on sheets of baking paper to help make the tarts more balanced and to allow to make it easier to transport them. Place the tarts on the middle rack in the oven and cook for about 10 minutes. At this moment, the tart shells will rise and begin to turn brown around the edges. The center are supposed to be slightly jiggly.
- Reduce the temperature to 350 degrees F and bake for an additional 5 to eight minutes, or until the center is firm, but before the edges begin to burn. To check the center make sure you press a toothpick through the middle of the tart. If it's smoothly, then they're done. If the centers remain wet, bake for a further couple of minutes.
- Take the egg tarts out of the oven and let them cool at the counter around five minutes. After that, take them out of the molds, and transfer them to the wire rack to cool. Serve them fresh and you can toast them later in the day.