Love Dim sum? If you do, you can’t miss egg tarts as desserts either. The trolleys of the (mostly cantonese) ladies are usually not only laden with the dim sum goodies, but with lovely yellow egg tarts that melt and crumble in your mouth. At the same time, you can also serve them as a snack during the Lunar New Year.
This is an easy to make recipe. The hardest part was finding the correct mould for this sweet! It should be 8-10 cm in diameter and about 3-4 cm high. My desperate solution was using muffin silica moulds and i thought the results came out well. They were soft, easy to mould out the dough and very heat resistant. Well, these tin moulds were on my shopping list on my next trip to asia.
I’ve finally found those moulds on my last trip to Singapore, and have been making these tarts in there ever since. At the same time, there was another method of getting those sticky, very fast to melt dough into the mould without creating a big mess in the kitchen. Check it out.
makes ~ 16 moulds
140 g butter
70 g sugar
200 g flour
140 g sugar
300 ml water
1 tsp vanille essence (optional)
80 ml evaporated milk
- Put all pastry ingredients in a bowl and mix using your fingers into a stiff dough. Knead it until it is workable. refrigerate for 20 mins. (if it’s not too soft, you must not refrigerate)
- Meanwhile boil 300ml water with the sugar until all sugar melts. Set aside and cool
- Beat all eggs in a container, add the cooled sugar water, and evaporated milk. Sift the mixture at least twice, making sure the mixture is smooth and creamy.
- I found a nice method of getting them in the mould without creating a big mess:
- Divide the dough evenly into 16 portions.
- Then roll them into tiny balls.
- flatten with palm
- flatten the mass with a flat plate gently. it should not be too thin
- Put the mould upside down on the dough, now turn it and press the dough gently in the mould, making sure the edges sits nicely on the rim, and not over it. Remove the plastic
- Put all the moulds on a tray
- Fill them up with the egg mixture
- Place the tart forms now on the baking plate. Heat up the oven to 200°c. Fill out each cup to 80% and bake for about 20 – 30mins.
- The tart is finished when you make the toothpick test and it stands.
- Cool for a while before removing the tarts from the form.
- The custard taste best when it’s cool.