Gung Hay Fat Choy! Happy Chinese New Year! As I recall, we seemed to be shutting down last year at this time. So things are looking better, still need to stay focused and diligent about best practices though. While the celebrations this year (and I am so tired of saying this), will be very different than in previous years, it is none the less a celebration. It’s the Year of the Ox – goodbye to the Rat! This is a lovely way to start the celebration by making these Egg Tarts. This is my first go at it and I like to call them “deliciously imperfect” Egg Tarts, as modified from the original on The Hong Kong Cookery site.
Two components to this beautiful dessert – crust and custard. They look similar to Portuguese Egg Tarts but of course they are not. I’ve made the Portuguese kind and encourage you to give them a try – really delicious (https://foodinspires.com/2013/07/19/portuguese-tarts/). When I was growing up, these Chinese Egg Tarts were a treat for us anytime mum and dad went shopping in Chinatown or Kensington market. We really looked forward to them. Later on, and especially now, they are available everywhere and I do pick some up whenever I think of it – thank goodness!
This is so quick to put together, a delightful pastry and an equally fast and easy to make custard. Neither has that annoying sweetness that you sometimes find in other tart recipes. They combine to make a delightful bite – keeps your tongue happy! Cooking time was about 20 minutes. I think the major difference between these and the Portuguese kind are the crust – puff pastry, and a slightly sweeter custard. The distinguishing characteristic however is the caramelized/charred crust on the custard in the Portuguese tarts vs the sunshine yellow in the egg tarts.
As well, this custard recipe calls for evaporated milk as opposed to whole milk/cream, small amounts of vanilla, and only two eggs. One batch of the crust and custard makes enough for about 20 tarts. I used a muffin tin but if you have those small foil tart shells, you can probably get more (I have them and they seem smaller). Use a fluted cutter and get the classic look of the tart. I must admit, I used to have white vanilla and wish I had some left over. The dark vanilla colored my custard and I didn’t quite get the bright sunshine yellow you see in stores. Regardless, when something is this tasty, you can overlook the other stuff. Wishing you and yours health and prosperity as we head into the Year of the Ox. Wear a mask, wash your hands, socialize responsibly as per regional guidelines (better yet – just stay home), and stay safe. As always – enjoy!
Ingredients
Crust
2 cups plus all purpose flour
9 tbsp butter, softened
1/2 cup icing sugar
1 egg
1/2 tsp vanilla extract
Custard
2 eggs, beaten well – skim bubbles
1/3 cup white sugar
1/2 cup + 2 tbsp hot water
1/3 cup evaporated milk
1/4 tsp vanilla extract
Directions
Make the dough by beating the butter and sugar until light and fluffy
Add the egg and vanilla – beat on slow until mixed
Add the flour and with a spatula, mix in the flour until a dough starts to form
Empty onto a piece of parchment or clean counter and knead together to form a dough – you may need to add additional flour – just sprinkle it on the surface
When you have a smooth soft dough, flour the rolling pin and roll to 1/8″ thickness
Using a fluted (or regular) circular cutter, cut out circles large enough to come 2/3 up the side of the muffin tins – gently press each circle into the tin , repeat using up all the dough – you should get 18 – 20 tarts
Make the custard by combining the sugar and hot water – stir to dissolve the sugar
While the mixture is cooling, beat the eggs but try not to whisk in too many bubbles – if they form, skim them off the top
Add the evaporated milk and vanilla to the eggs and then combine all the liquids – stir, your custard should be smooth
Using a tablespoon, gently pour enough custard to come 2/3 up the side of the tart – the custard will rise then fall, as it cools
Bake at 350f for 18 – 20 minutes until the custard is jiggly but not runny – it will be puffed up and the puff will be jiggly, the custard will continue to set as it cools
Let cool completely before storing leftovers in the fridge – this is of course after you try 1 or 2 for quality assurance – ahem!
