This dish, which is almost like custard, is called Chinese egg tarts. The tart’s interior may still be very hot when you eat it, so proceed with caution.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 tarts |
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon white sugar
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 4 ounces butter, softened
- 3 tablespoons cold water
- ¾ cup hot water
- ½ cup white sugar
- 3 eggs
- 2 tablespoons evaporated milk
- ¼ teaspoon vanilla extract
Instructions
- 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.
- You can substitute soy margarine for butter and soy milk for evaporated milk, if desired.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 110 mg |
| Sugars | 9 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |