We made these with a puff pastry crust (cheated and bought that at the store) and also with a homemade crust. Most Chinese bakeries use the puffy crust now, but I kinda prefer the non-flakey one more sometimes. The picture shown uses the puff pastry crust, which is why it’s so pretty. I’m sorry that the overall picture looks all over-exposed. It was dark, so no natural light + camera phone = not the best quality. (This recipe makes ~12 egg tarts.)
蛋塔 (Egg Tarts) v.2
Ingredients:
(Dough)
- 1/4 cup confectioner’s sugar
- 3/4 cup all-purpose flour
- 6-8 tbsp Earth Balance
- 1/2 egg, beaten
- 1 small dash vanilla extract
- little bit of vanilla soy milk to incorporate dough
(Filling)
- 1/3 cup white sugar
- 3/4 cup water
- 4 1/2 beaten eggs
- 1 dash vanilla
- 1/2 cup evaporated milk
Instructions:
- Preheat oven to 380-385 degrees.
- (Dough) Mix the confectioner sugar + all-purpose flour together, then add Earth Balance (or butter), 1/2 egg, vanilla extract and milk.
- (Filling) Mix all the filling ingredients together in a separate bowl.
- Press the dough into muffin tins and pour in the filling.
- Bake for 20 minutes, then turn off oven and keep the egg tarts in there until the egg sets (lessens the deflation!)
