CHINESE STYLE EGG CUSTARD TARTS
Very easy to make chinese style Egg Tart, you can put the leftover in the refrigerator for 3 days, you can also reduce the sugar used on the crust and the filling to fit your taste, what I have here is only lightly sweetened, hope you enjoy it!
Provided by Wildcat
Categories Pie
Time 45m
Yield 10-12 tarts, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Direction to make crust.
- Mix sugar, butter and flour.
- Then add egg and vanilla extract.
- Mix well.
- Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).
- Pull dough and make a ball shape to about 1.
- 5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.
- Boil sugar and water until sugar is melted.
- Cool down to room temperature.
- Add eggs, vanilla extract and evaporated milk.
- Filter the mixture through the strainer.
- Pour into the tart crust.
- Preheat oven for 10 minutes.
- Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.
Nutrition Facts : Calories 487.3, Fat 25.2, SaturatedFat 14.3, Cholesterol 241.3, Sodium 260.1, Carbohydrate 53.5, Fiber 1, Sugar 22.7, Protein 11.8
CHINESE EGG TARTS
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 12 small (3 1/2-inch) fluted brioche pans.
- Sift flour, sugar, baking powder, and salt together in a mixing bowl. Add butter and cold water; mix until dough forms into a ball.
- Roll dough on a lightly floured work surface with a lightly floured rolling pin to 1/8-inch thickness. Cut dough into rounds and press lightly into the prepared pans.
- Mix hot water and sugar in a bowl until sugar melts. Whisk in eggs; pour in evaporated milk and vanilla extract and mix well. Divide egg mixture between dough shells.
- Bake in the preheated oven until egg is almost firm in the middle, 14 to 16 minutes. Let cool 10 minutes before transferring to a wire rack.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 21 g, Cholesterol 67.4 mg, Fat 9.2 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 109.5 mg, Sugar 9.1 g
EGG CUSTARD TARTS
Vera Chan-Waller's grandmother, Alice Chan, opened San Francisco's Yank Sing back in 1958, and the restaurant has since become an icon. Its famous egg tarts are still made using Alice's recipe. "They're the perfect ratio of egg custard to crust," Vera says.
Provided by Food Network
Categories appetizer
Time 2h30m
Yield 12 tarts
Number Of Ingredients 10
Steps:
- Make the puff pastry: Cut the butter into 3/4 cup flour in a medium bowl with a fork, then knead with your hands until the dough comes together. Transfer the "oil dough" to a piece of plastic wrap and pat into a 7 1/2-inch square; wrap in the plastic and refrigerate 20 minutes.
- Meanwhile, mix the egg, water and remaining 3/4 cup flour in a separate bowl, then knead with your hands until the dough comes together, adding more flour as needed if the dough is too sticky. Transfer the "water dough" to a piece of plastic wrap; wrap in the plastic and refrigerate 20 minutes.
- Unwrap the "water dough" and roll out into an 11-inch square on a lightly floured surface. Place the "oil dough" square on top and turn it so that it looks like a diamond. Fold the sides of the "water dough" over the "oil dough" to enclose completely.
- Roll out the folded dough into an 11-inch square and mark it into thirds. Fold in the outer thirds over the center third, like a letter. Roll out the folded dough into a large square again. Repeat twice (folding like a letter, then rolling into a square), refrigerating the dough as needed if it becomes too soft.
- Mark the square of dough into fourths. Fold the outer fourths into the center, then fold in half like a book and roll out again. Wrap the dough in plastic wrap and refrigerate at least 20 minutes.
- Butter 12 small (2 1/2- to 2 3/4-inch-diameter) fluted tart pans. Unwrap the dough and roll it out on a lightly floured surface to a 1/4-inch thickness. Cut out circles with a round cutter (about 1/4 inch larger than your tart pans). Refrigerate 20 minutes, then press the dough into the tart pans. Refrigerate until ready to use.
- Make the egg custard: Heat the sugar and water in a saucepan over medium heat until the sugar dissolves, 3 to 5 minutes. Let cool completely.
- Whisk the eggs into the cooled sugar syrup, then stir in the evaporated milk, vanilla and salt. Strain through a fine-mesh sieve into a large measuring cup.
- Preheat the oven to 350˚ F. Arrange the tart pans on a baking sheet. Divide the custard among the pans, filling each about three-quarters full. (Do not overfill or the tarts could overflow; you may not use all of the custard.)
- Bake until the crusts are golden and the filling puffs slightly, about 45 minutes. Let cool 5 to 10 minutes in the pans, then carefully tap the bottoms to remove the tarts and transfer to a rack to cool completely.
HONG KONG STYLE EGG TARTS
Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!
Provided by wildcat
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
- Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 47.8 g, Cholesterol 201.8 mg, Fat 21.4 g, Fiber 0.8 g, Protein 10.1 g, SaturatedFat 12 g, Sodium 190.3 mg, Sugar 23.9 g
EGG CUSTARD TARTS
Got this from about.com:chinese food. Used sweetened tart shells from the grocer's freezer. Made for Chinese New Year Dimsum for my Red Hat group and they all loved them. It made more than enough for 12 tart shells so I baked the balance in a small oven safe dish.
Provided by Gran Dee
Categories Tarts
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 4
Steps:
- Beat the eggs, stir in the milk and the sugar.
- Add the yellow food coloring if using.
- Let the filling rest for a few minutes to let some of the air bubbles burst.
- Pour into tart shells.
- Bake at 350 about 35 minutes or until the custard is cooked and a knife inserted in the middle comes out clean.
- Cool.
Nutrition Facts : Calories 30.6, Fat 1.8, SaturatedFat 0.8, Cholesterol 38.3, Sodium 23.9, Carbohydrate 1.4, Sugar 1.7, Protein 2
CUSTARD TARTS
Try making our delicate custard tarts for an irresistible dessert. They take just 10 minutes to prep and are delicious with a grating of nutmeg
Provided by Elena Silcock
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Take a sheet of shortcrust pastry and use a 10cm cookie cutter to cut 12 circles into the pastry. Press each circle into the holes of a cupcake tray. Scrunch up squares of baking paper, then use to line each of the pastry cases. Fill each with baking beans or uncooked rice, pressing them in a little, and bake for 10 mins. Remove the beans/rice and the baking paper and bake for 5 mins more, until the base is starting to colour slightly. Remove from the oven and reduce the temperature to 140C/120C fan/gas 1.
- Bring the cream, milk, vanilla bean paste and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth.
- Pour the custard into each of the tart cases, filling them as high as you can. Grate over a little more nutmeg on each, then carefully place back into the oven and bake for 15-20 mins, until the tarts look set with a slight wobble. Remove and cool, serve with a little more nutmeg freshly grated over the top.
Nutrition Facts : Calories 213 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
More about "chinese style egg custard tarts recipes"
HOW TO MAKE CHINESE EGG TARTS- RECIPE, VIDEO AND …
From tasteasianfood.com
4.5/5 (342)Calories 406 per servingCategory Dessert
- Put the butter and flour in an electric food processor. Use the pulse function to mix them until it forms bridges and strands.
BEST CHINESE CUSTARD TARTS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.9/5 (72)Category Bake,Chinese,Dessert,Eggs And Dairy,MealServings 12Total Time 23 mins
CHINESE CUSTARD EGG TARTS | RECIPES.COM.AU
From recipes.com.au
CHINESE CUSTARD TART RECIPE — GRACIOUSLIKES
From graciouslikes.com
CHINESE EGG CUSTARD TARTS RECIPE - HAMARIWEB.COM RECIPES
From hamariweb.com
HONG KONG EGG TARTS (CHINESE DIM SUM ... - THE WOKS OF …
From thewoksoflife.com
EASY CHINESE EGG CUSTARD TARTS FOR YOUR BACK-TO-SCHOOL ...
From spoonuniversity.com
CHINESE EGG CUSTARD TARTS - REAL CALIFORNIA MILK
From realcaliforniamilk.com
CHINESE EGG TARTS RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHINESE STYLE EGG CUSTARD TARTS | PRINT FROM BAKESPACE.COM
From bakespace.com
EGG TARTS (HONG KONG STYLE) | CHRISTINE'S RECIPES: EASY ...
From en.christinesrecipes.com
CHINESE STYLE EGG CUSTARD TARTS RECIPE - FOOD NEWS
From foodnewsnews.com
EGG TART - WIKIPEDIA
From en.wikipedia.org
CHINESE STYLE EGG CUSTARD TARTS ON BAKESPACE.COM
From bakespace.com
CHINESE EGG TART RECIPE EASY - THERESCIPES.INFO
From therecipes.info
CHINESE EGG TARTS - LITTLE SWEET BAKER
From littlesweetbaker.com
CHINESE EGG TARTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HONG KONG EGG TART RECIPE | HOW TO MAKE EGG TARTS
From asianfoodnetwork.com
CHINESE EGG CUSTARD TARTS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EGG TARTS 蛋撻 | CHINESE RECIPES AT THEHONGKONGCOOKERY.COM
From thehongkongcookery.com
EGG TARTS (HONG KONG STYLE) - JO COOKS
From jocooks.com
CHINESE EGG TARTS RECIPE - SERIOUS EATS
From seriouseats.com
BAKED EGG CUSTARD RECIPE (CHINESE STYLE) - THIS IS HOW I COOK
From thisishowicook.com
EASY CHINESE EGG CUSTARD TARTS RECIPE - SIDECHEF
From sidechef.com
CHINESE STYLE EGG CUSTARD TARTS RECIPE - FOOD.COM | RECIPE ...
From pinterest.ca
CHINESE EGG CUSTARD TARTS RECIPE | USE REAL BUTTER | TART ...
From pinterest.ca
EGG CUSTARD TART CHINESE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHINESE EGG CUSTARD TARTS RECIPE RECIPES ALL YOU NEED IS …
From stevehacks.com
EGG TARTS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHINESE EGG TART RECIPE - FOOD NEWS
From foodnewsnews.com
CUSTARD EGG TART RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE EGG TART 蛋撻 | YI RESERVATION
From yireservation.com
CHINESE CUSTARD TARTS - CANADIAN LIVING
From canadianliving.com
HONG KONG EGG TART (港式蛋挞 ... - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
CHEAT’S CHINESE EGG TARTS | SBS FOOD
From sbs.com.au
CHINESE CUSTARD TART RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
EASY CHINESE EGG TARTS - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
CHINESE STYLE EGG CUSTARD TARTS - CHINESE RECIPES
From chineserecipes1.blogspot.com
VEGAN EGG TARTS (HONG KONG STYLE) - RAINBOW …
From rainbownourishments.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #cantonese #pies-and-tarts #desserts #eggs-dairy #asian #chinese #oven #easy #pies #eggs #dietary #low-sodium #low-in-something #equipment
You'll also love