This dish of stewed wild mushrooms mixes many kinds of mushrooms. Mushroom varieties may differ, and how many varieties you utilize is entirely up to you.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 tarts |
Ingredients
- 1 cup confectioners’ sugar
- 3 cups all-purpose flour
- 1 cup butter
- 1 egg, beaten
- 1 dash vanilla extract
- ⅔ cup white sugar
- 1 ½ cups water
- 9 eggs, beaten
- 1 dash vanilla extract
- 1 cup evaporated milk
Instructions
- 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.
- Whole milk will work as a substitute for evaporated milk.
Nutrition Facts
| Calories | 421 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 202 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 12 g |
| Sodium | 190 mg |
| Sugars | 24 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the exact measurement and everything is a failure. I couldn’t form the dough because it keeps on breaking and the filling is bland.
It tasted really good! I was impressed. I had to add more butter than the recipe said. I used cupcake pans because I didn’t have a mold. I had a lot more filling left over probably because I used cupcake pans instead of the mold. I could’ve halved my recipe for the filling.
These made my husband sooooo happy! He has wanted egg tarts ever since coming back from Hong Kong and these were pretty close to the real deal he says
Super easy recipe to follow that produces yummy egg tarts! I thought the crust was a bit sweet the first time I made it so I added slightly less powdered sugar and a pinch of salt—it made a world of difference!
I made this recipe in the form of a pie instead of individual tarts. I divided all the ingredients in half which was the perfect amount for my nine inch pan. After putting it in the oven at 450 degrees for 10-15mins, I noticed the crust was cooking much faster than the custard inside, so I lowered the temperature to 350 degrees and cooked it for an additional 20mins. The taste and consistency was just like the ones I’ve had from Chinatown. Be sure to strain the eggs to avoid any lumps.
Loved it. Easier than expected
As others have said, you want to cut back by like 25% on the quantity of filling. The obvious error in this recipe is the 1 cup of sugar in the crust, almost certain they meant tbsp there. Even half a cup and you have yourself a sugar cookie
The recipie’s very authentic and easy to make. Just make sure to use the aluminum mini tart tins.
People were impressed that i was able make this! Looks great and very easy to make, i cut the recipe in half as i didnt want to make a lot the first time. Also i used muffin pan instead of the tart tins, it may be beacuse of the size i was still able to make a dozen still with half the ingredients. The crust came out great but the filling we feel could be a bit sweeter, so probablynin the enxt try ill b adding more sugar maybe, but overall great recipe to try!
The egg filling is perfect. I use this recipe for filling whenever I make egg tarts. But the shortcuts pastry has too much dough to butter ratio. If anyone had a hard dough, try again with only 2 cups of flour. And a little less sugar.
Following the comments from others, I made some changes and they turned out delicious!! I ended up making 23 tarts after increasing the flour amount by 1.5 times. If you want less, just halve the filling recipe. I also used So Delicious coconut milk instead of evaporated milk, they have about the same amount of fat content, so it turned out fine. 1. Reduced sugar by 10% for both dough and filling. 20% reduction is possible. 2. Make the water/sugar mixture for the filling first. It takes a while to cool down to room temp. Make the dough, while the water/sugar solution is cooling. 3. Use cake flour instead of all purpose. 4. Form the dough with a pastry cutter. After dough looks raggedy, use hands to press everything together. Lightly knead, just to combine and hydrate the flour. 5. Roll out dough until 1/8 inch thick with a rolling pin. Use a overturned small rice bowl to make indentations, then cut four little triangles out around each circle, so that there would be no overlap of dough when placing it in the muffin pan. Press dough into the muffin pan using scraps to cover any holes. Ensure an even layer. 6. Cover with saran wrap and refrigerate muffin pan with dough pressed in. 7. While the shells are cooling, make the custard. Preheat oven to 400F. 8. Use a small soup ladle to spoon in the custard into the shells. 9. Bake at in a preheated oven at 400F for 30-35 minutes, or until the egg part is puffed.
This is a very time consuming recipe and hard to follow, but the end product is pretty good. This was my first time making dan ta and I was pretty happy with it. I decided to make mine in a mini muffin tin because I wanted a smaller tart, so I reduced the baking time to about 15-17 minutes and I also turned the temperature down to 400 degrees F. I also reduced the sugar in the crust based on other reviews and it was still pretty sweet at 3/4 of a cup. I made sure to grease the oven tin because I cooked mine without muffin cups. Also, I ended up with about 2 1/2 cups leftover custard filling and had to make more dough, with half proportions. Hope this was helpful!!
I followed the directions and it came out over done. I even lowered the temperature from 450 to 400 and took it out a few minutes early. I’ll have to try it again with an even lower tempurature to see what actually works. The top has become all crusty and dried and the crust rim has burnt. And a lot of other reviews had mentioned that you end up with leftover batter. I used frozen tarts. A package had 30 shells and I still had left over batter for maybe another 5 tarts. The taste is alright. Not too sweet, which is how most asian desserts are. Next time, I will try it with a few less egg whites and see what happens. It does come out a rather pale yellow.
I used top flour instead of all purpose for a finer texture to the crust. Also replaced and reduced the amount of white sugar with brown sugar (tasted less sweet) for both crust and filling. Baked my tarts at 200C for 20 minutes. Used whole milk instead of evaporated because we didn’t quite like the taste and smell of evaporated. Turned out perfect!
I found it easy to make.
Just made these , the tart taste and has the texture of like surgar cookies not flaky/crispy , the tenpertature is too high so i suggest 350 degrees other than that they are good !
it’s super tasty and easy. but I think there’s something wrong with the recipe. i follow the recipe thoroughly and precisely, which said for 12 servings only. I’m not kidding, I made 128 egg tarts. and the filling is still left. 128 egg tarts, I’m not kidding.
Really yummy! I tried both with silicone muffin baking cups and aluminum baking cups. The muffin cups resulted in slightly burnt shell at the edges, but the aluminum cups came out perfect. I substituted the water and evaporated milk with full cream milk, and reduced sugar in dough to 4 tea spoons and in filling to 100 g. The dough/filling ratio was s just nice for me. Probably because I made the shell quite thin (using a tortilla press)– about 2mm. I think if you roll out the shell in between two sheets of baking paper it should work too.
It burnt the top of my tarts and would’ve burnt everything had I not cooled down the temperature immediately. Moreover, I used the frozen bought tart shells so I got twice as much as what the recipe was meant for. But the tart tasted amazing.
I used frozen tart shells dipped instead of the dough. And yes the custard is enough for at least 2 dozen tarts.
Bought pre made crusts. It made 30 not 12……