You know those egg tarts they have at the Chinese Dim Sum?
Well, I made some. They were nice but way too sweet for my liking. Thought I'd share the pictures and the recipe that I used.
Egg TartsIngredients for Crust
1-3/4 cup all purpose flour
3 T sugar
1/4 t salt
1/2 cup butter, chilled
1 large egg
Ingredients for Filling
1/2 cup sugar
(you might want to reduce the sugar to 1/3 cup instead)
4 large egg yolks
2/3 cup milk
Method
1. Preheat oven to 350F.
2. Combine flour, sugar and salt.
3. Add in butter and mix till crumb-like.
4. Add in the egg until the dough is heavy.
5. Mould dough into a ball and refrigerate for about 15 minutes.
6. For filling, whisk together sugar and egg yolks until sugar dissolved.
4 large egg yolks
2/3 cup milk
Method
1. Preheat oven to 350F.
2. Combine flour, sugar and salt.
3. Add in butter and mix till crumb-like.
4. Add in the egg until the dough is heavy.
5. Mould dough into a ball and refrigerate for about 15 minutes.
6. For filling, whisk together sugar and egg yolks until sugar dissolved.
(Do not make the mixture light or foamy)
Whisk in milk.
7. Divide the slightly chilled dough into 10 equal parts.
8. Press each one evenly into a mould/muffin tray to form small tart shells.
7. Divide the slightly chilled dough into 10 equal parts.
8. Press each one evenly into a mould/muffin tray to form small tart shells.
Press pastry until it comes about 2/3 of the way up the side of the mould.
9. Pour the filling into the tart shells, filling them near to the top.
10. Bake for 20-25 minutes. (Filling somewhat wobbly)
11. Cool for about 30 minutes in the pan.
9. Pour the filling into the tart shells, filling them near to the top.
10. Bake for 20-25 minutes. (Filling somewhat wobbly)
11. Cool for about 30 minutes in the pan.
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