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WEDNESDAY, MARCH 25, 2009

Cantonese Egg Tarts Recipe

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This Cantonese Egg Tart is a very traditional Chinese dessert. When I traveled on a bus one day during my holidays in Hong Kong, I saw Road Show that was a TV program, showing former Hong Kong governor Chris Patten also liked eating egg tarts. There are two kinds of tart shells, one is puff pastry-like (), the other cookie-like . The governor liked the latter, just like me. Haha I baked some egg tarts and brought them to a family gathering a few weeks ago. Afterwards, I posted the recipe in Chinese here. This morning I received a message urging me to translate it into English. Here it is. Hope every fan of Egg Tarts will enjoy! Cantonese Egg Tarts (Printable recipe) By Christine's Recipes Prep time: 40 mins Cook time: 15 mins Yield: Makes about 14-16 egg tarts (3-Inch Wide 1-1/2-Inch Deep Tart Tin) Ingredients of crust: 225 gm plain flour 125 gm butter 55 gm icing sugar 1 egg, whisked a dash vanilla extract Ingredients of custard:: 3 eggs 110 gm caster sugar 225 gm hot water 85 gm evaporated milk 1/2 tsp vanilla extract

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Method (making crust): Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color. Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture) Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

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Christine's Recipes Method (making custard): Add sugar into hot water, mix until completely dissolved. Whisk egg with evaporated milk. Pour in sugar water. Mix well. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell. Method (baking tarts): Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown. Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, its done.
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Notes: Placing tarts at the lower rack in oven could cook crusts easily before the egg custard being heated up too quickly. (My oven will automatically turn on the heater at the bottom when it turns to bake mode. Its better to check the menu of your own oven and know how your oven is designed.) At the very last stage, pull the oven door open a few inches. This method is to avoid custard from being puffed up too high. The custard would collapse once they are cooled down otherwise. You might like other egg tart recipe: Egg Custard Pastries (Cheating Version of Egg tarts)

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Posted by Christine Ho at Wednesday, March 25, 2009 Labels: Bakery, Chinese Recipes, Dessert, Egg

80 comments:
Anonymous March 30, 2009 at 4:29 AM yay thank you very much for listening to the request :D Reply

Christine March 30, 2009 at 9:15 AM You're welcome. XD Reply

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David May 17, 2009 at 4:39 PM Awesome!!! Reply

David May 17, 2009 at 11:01 PM Christine, have u tried to make the egg tarts with the other type of base? If u have tried and have the recipe please post it up as I would like to see how the taste varies . Cheers Reply

Christine May 18, 2009 at 10:56 PM To David, The other type of base takes more time to prepare than this one. :P Ok, if I try it, I'll post and share with you guys. Reply

David May 19, 2009 at 1:30 PM Also where did u get your moulds from???? Reply

Christine May 19, 2009 at 2:26 PM To David, I bought them from Hong Kong. There are many shops selling bakery things in Shaighai Street. Reply

David May 20, 2009 at 5:06 PM I've been all around Brisbane and can't find what I would call 'ideal' tart moulds. I'll remember to grab some overseas next time. Great tasting recipe by the way, great info! Reply

Christine May 20, 2009 at 9:37 PM To David, Neither could I find any of this kind of cup cake moulds in Brisbane. What a shame. So, I bought some from Hong Kong when I went for holidays there. But I tried to use some ramekins, lined with baking paper instead, the results were good. The cakes looked a bit shorter though. The taste were no difference. Reply

Tianne May 21, 2009 at 3:35 PM those look wonderful! i have to try them. i have been looking for a recipe for these FOREVER. Reply

Wendy June 4, 2009 at 7:47 AM What is caster sugar? Can I find them in the US? Reply

Christine June 4, 2009 at 8:15 AM To Tianne, That's good. To Wendy: Caster sugar (or spell in castor sugar) is super fine sugar, a lot smaller crystals than regular sugar. Its commonly used to cream butter for making a cake. It dissolves instantly in liquid. So this recipe calls for it. In US, it could be just called superfine sugar. If you can't find any at your nearby supermarket, you can turn regular sugar into caster sugar using a processor. Just process the sugar for a few minutes into very fine crystals. Reply

Wendy June 6, 2009 at 11:17 AM Thanks Christine these look wonderful, I'll give them a try. Do you also have a recipe for Portuguese Tart? Reply

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Christine June 6, 2009 at 11:40 AM To Wendy, You're welcome. Sorry, I don't have a recipe for Portuguese Tart at the moment. Reply

citress June 8, 2009 at 7:37 AM Wow the tarts look heavenly. I will have to try the recipe, thanks for sharing it! You've got a great site! Reply

Marcus June 10, 2009 at 9:05 AM Hi, tarts look delcicious. I'm wondering what you could swap the evaporated milk with? Sweetened and condensed milk? Just milk? Whipping cream? Reply

Christine June 14, 2009 at 9:58 PM To citress, Thanks for your kind words. The tarts are really yummy, don't miss it. To Marcus, I haven't tried to swap the evaporated milk with anything yet because I love it as it is. Reply

Jenni June 16, 2009 at 5:39 AM I just tried your recipe and the tarts turned out amazing!! Everybody loved it! It reminded them of the egg tarts from HK. Your site is awesome! Thank you for sharing. Reply

Christine June 16, 2009 at 7:52 PM To Jenni, Yay, you baked the tarts that became a big hit. Thanks for letting me know you liked this recipe. Really encouraging! Reply

nicole June 27, 2009 at 2:52 AM I just made the tart, it didn't turn out as presentable as yours, but it taste really great! I am thinking of making this for my next dinner party! Reply

Christine June 27, 2009 at 12:26 PM To nicole: That's great!Congrats! Enjoy your great dinner party! Reply

Angie's Recipes July 4, 2009 at 1:50 PM These are perfect! Best egg tarts I have ever seen....and believe me....so much better than those sell in 4-stars hotels restaurants! Angie's Recipes Reply

Christine July 4, 2009 at 2:05 PM To Angie, Oh, your comments made my day. Love it ^o^ The best part of baking egg tarts at home is that you can always taste the fresh and hot tarts right at the moment they come out from the oven. It's incredibly yummy. Reply

Anonymous July 5, 2009 at 9:19 PM at the lat stage do you mean bae the egg tars withthe oven door open? Reply

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Christine July 5, 2009 at 9:22 PM To Anonymous, That's right. Continue to bake the egg tarts with the oven door open a few inches at the very last stage. Keep an eye on them and don't let the custards puff up too high. Reply

Anonymous July 5, 2009 at 9:34 PM oh..thanks didnt think you will reply so fast i thought that you mean open the oven for awhile then bake again Reply

Emily Lee July 8, 2009 at 10:54 PM I made the egg tarts yesterday and my husband loves it! he said its even better than those i bought in Chinatown. thanks christine, u have a very interesting website. i enjoy it. Reply

Anonymous July 9, 2009 at 5:38 AM umm..just to make sure "gm" is grams right? thanks beforehand ^^ Reply

Christine July 9, 2009 at 8:11 AM To Emily, Oh, I'm really glad for you. Thanks for letting me know your husband's comments. Actually, I bet you're very skillful in baking too. Welcome you to come back for more. I'll share what we like to cook and eat. To Anonymous, Yes, it's "grams". :P Reply

Tianne July 12, 2009 at 5:35 PM the filling is awesome but i think the crust needs to be flakier... i will def. use the filling recipe again but might look for a different crust. THANKS!!! Reply

Christine July 13, 2009 at 8:54 AM To Tianne, The flakier crust is yummy too. The custard would go very well with it. Reply

MissLady717 July 26, 2009 at 6:59 PM icing sugar is powdered sugar? am i wrong? Reply

Christine July 26, 2009 at 8:11 PM To MissLady717: You're right. Icing sugar is finely grated as powder. The recipe calls for icing sugar because it dissolves easily and quickly. Reply

Anonymous August 2, 2009 at 4:33 PM Hello I was wondering if I could freeze these? Reply

Christine August 4, 2009 at 3:00 PM To Anonymous, Sure, you can freeze them if you like. You might like to reheat them in your oven before eating them though. Egg tarts are more delicious when they're still warm, you know. Reply

mang0 August 17, 2009 at 11:36 AM Thanks for your recipe... I bought the egg tart mold like yours from Jusco, am going to try again :) Reply

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Christine August 26, 2009 at 10:59 PM To mang0, Congrats! You've made beautiful egg tarts in the second trial. I saw your pics on your blog. Very beautiful. Reply

Anonymous August 29, 2009 at 7:41 AM I just made these, and couldn't resist having one out of the oven--and almost burnt the top of my mouth! Thanks for the recipe! I couldn't believe how easy it was! Sophia Reply

Christine August 29, 2009 at 8:14 AM To Sophia, That's great. You can always enjoy eating yummy egg tarts that come out hot from oven. Reply

Anonymous August 30, 2009 at 5:34 AM hi christine, can i substitue the butter with maragine Reply

Christine August 30, 2009 at 2:54 PM To Anonymous, Sure, you can use margarine if you don't mind tasting a bit dull. Reply

Anonymous August 31, 2009 at 1:46 PM do you have a recipe for the flake puff crust? Reply

Anonymous August 31, 2009 at 5:11 PM Hi Christine, thanks a lot for this wonderful recipe which i tried yesterday. do you think i can substitute the evaporated milk for coconut milk? Reply

Anonymous September 3, 2009 at 10:00 PM Hi Christine, I just baked some egg tarts! Wow! Your recipe is awesome. This is my 1st attempt. I have been craving for egg tarts for years, but never attempt to make. Btw, your Waffles also awesome. Easy and tasty! Lannie Reply

Christine September 8, 2009 at 10:44 PM To Lannie, Good on you! Succeed at the first attempt. Egg tarts and waffles are my family's favourite desserts. We've got the same taste so to speak. Reply

Anonymous September 9, 2009 at 1:28 AM Hi Christine, We also have the same story line. I'm also a M'sian residing in The Netherlands. Lannie Loke Reply

Christine September 9, 2009 at 2:18 PM To Lannie, Really, that's great.

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Great minds think alike. --> Great foods share everywhere. Reply

Anonymous September 20, 2009 at 11:40 PM Hi there, Have just made these, and they taste fab! Thanks very much for sharing. My husband will be coming back after the weekend and I can't wait for him to try these! Jacqui Reply

Christine September 23, 2009 at 7:03 PM To Jacqui, That's great. Hope your husband will like your egg tarts too. Reply

Anonymous September 23, 2009 at 8:06 PM ^ Thanks for the prompt reply! I'll buy them now :) Reply

Jacky September 23, 2009 at 9:31 PM Hi, I'm a complete amateur when it comes to cooking, I would really like to attempt this recipe but I'm struggling with measurement conversion. I'm living in Australia, so I don't know if the culiverter on your blog applies because the measurement system may be different. If possible, could you maybe please tell me around how many cups/tablespoons is: 225 gm plain flour? 55 gm icing sugar? 110 gm caster sugar? 225 gm hot water? and 85 gm evaporated milk? I know this is a big request, but I would be so thankful if you could help me. Thanks. Reply

Christine September 23, 2009 at 10:04 PM To Jacky, Do you have a weight/electrical weight? Since the mass of every ingredient is different, you can't get all these 5 different ingredients from one converter. Google different ingredients to convert what you want. For example, the weight of plain flour is 125 grams per 1 cup according to this converter here. So 225 grams = 1.8 cup. Even though you don't mind spending too much time on searching and calculating, it could be some mistakes somehow. So, using an electrical weight is the best way. Reply

Jacky September 23, 2009 at 10:46 PM haha ok, thanks for the tips. I will start shopping for an electronic kitchen scale soon. Reply

Anonymous September 24, 2009 at 10:46 PM Hello Christine, Sorry this may be a silly question, just wondering do I pour the whisked egg and evaporated milk into sugar water when the sugar water has cooled to room temperature or when it is still hot? Reply

Christine September 25, 2009 at 3:35 PM Hi Anonymous, No question is silly. You're welcome. The hot water is to help dissolve sugar easily and completely. Wait until sugar water has cooled down, then add whisked egg and evaporated milk. Reply

Amy October 1, 2009 at 11:55 PM

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Hey Christine, this recipe is TERRIFIC!!! I (from Germany) have been looking for such an egg tart recipe all the time. I replaced the evaporated milk with fresh milk and it worked out perfectly fine! Thanks so much for this great recipe! Reply

Wei lin October 5, 2009 at 2:17 PM hello my oven is like yours and the oven turns on the bottom heater when i put in bake mode but the top heater is off. Should i still put it in the middle rack or lower rack? Thank you! Reply

Christine October 10, 2009 at 8:22 PM To Amy, So glad to hear that my recipe worked out perfectly for you. Thanks for letting me know. To Wei lin: You need both top and bottom heater on when baking this egg tart. Put them in lower rack because you want to make sure the tart base being cooked through quickly before the custard puffs up. Reply

Anonymous October 20, 2009 at 4:10 AM I can remember my mother baking egg tarts. She used ti put in eggs, sugar,vinigar and a pinch of salt. After they were baked they araised crust over the top, the center was a little runny. I CANNOT get this "crudt " on top of my tarts. What am I doing wrong? Reply

Anonymous October 20, 2009 at 4:18 AM I can remember my Mother baking egg tarts. She used to put in eggs,sugar, vinigar and a pinch of salt. After they were baked they had a raised crust on top, the center was a little runnu. I 'cannot ' get this crust on topof my tarts. What am I doing wrong ? Reply

Julie October 21, 2009 at 5:12 PM Hi Christine, It is ok if I replace the plain flour with cake flour? If yes, then should I increase the amount or still use 225g? Thanks. Reply

cakes October 30, 2009 at 1:09 PM Thank you for the recipe. I've tried twice so far. The first time with the crust recipe that you've provided here and the second time with pre-made tart shells. Both were just great as the ones my mother makes. Thanks again. Reply

Michelle November 3, 2009 at 4:20 PM hi i just tried this recipe twice,followed to the T, but somehow, the crust "dough" is not in a dough form, and I always had to add extra more flour for it to become dough-like, which made the crust tasteless and less buttery. Wonder what made it like that? but the custard is really nice! Reply

Christine November 4, 2009 at 6:04 PM To Michelle, I've tested the recipe with success at the first time. And my friend also made her family these egg tarts with satisfaction. The ingredients of making dough in this recipe are all right. Don't add too much flour, otherwise spoil the texture. Just follow closely the recipe and the steps. Reply

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Kevin W November 6, 2009 at 10:30 PM Wow! I've been trying to find a great HK style egg tart recipe. Made it tonight and it tastes great! thanks! Reply

Anonymous December 4, 2009 at 6:25 AM Hi Christing I cant wait to try your recipes. The pictures and directions look awesome! however, is it possible to put the ingredients in Teaspoon and Tablespoon measurements instead of Grams? I have to convert most of your recipes to those measures and im afraid it wont turn out right. thanks so much! Reply

Christine December 4, 2009 at 9:02 AM Hi, I learned to bake these egg tarts from my friend. We didn't measure the ingredients in teaspoons or tablespoons. Sorry! If you're really serious about cooking, try to get a kitchen scale. It's not expensive though. Reply

Anonymous December 6, 2009 at 5:17 PM May I know how much hot water is need? Because my egg tarts turn out to be quite sweet... Thanks Reply

Christine December 6, 2009 at 5:50 PM Hi there, 225 grams of hot water is stated in this recipe. You might decrease the amount of sugar to suit your taste. Reply

Lulu December 15, 2009 at 11:10 PM Hi christine~! thanks for this recipe! i've previously made these using muffin molds but I would really like to try them using egg tart molds (because my brother thought the muffin molded ones didn't look professional and refused to eat them!)but I couldn't find any in Sydney so now I'm in HK and I went to Shanghai St. but the shop I went to only had big tart molds so I was wondering if you could remember the name of the shop you went to? Thanks a lot! Reply

Christine December 15, 2009 at 11:20 PM To Lulu, It's . Click to have a look at their egg tart moulds. Their address is here. Reply

Anonymous December 17, 2009 at 5:42 PM To Christine, I have tried baking egg tarts using another receipe, the crust were far too flaky. We cant even hold it properly on our hand. What could be the problem here? I guess our fillings were overbaked as I allow the fillings to puff up to the max, thinking that it will jus be nice after it cools down. Reply

Anonymous December 24, 2009 at 12:54 PM Hi Christine, I have bakd the egg tarts but end up burning the custard filling on the edges. Should turn the heat down or more it to a lower shelf in the oven? Thanks! Reply

testosterone booster December 26, 2009 at 10:26 PM Lovely egg tarts! For how long should they stay in the oven before I can tell they are exactly baked?! Or should I only dwell on how they smell! Thanks for the advice. Reply

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Christine December 26, 2009 at 10:43 PM To testosterone booster, The time of baking was explained in the recipe already, please refer to the part "Method (baking tarts)" Reply

Anonymous January 3, 2010 at 4:35 PM Christine, we had egg tarts at a Chinese buffet tnigjt but the dough wad made more like a fortune cookie shape. I can only find recipes to make the dough more like a pie shape a.d want yo know if you oils help me find a way to do them Chinese fortune cookie style (where the custard is filled. and secured into the dough). Thanks, Stephanie Reply

Mr. Marriage Counseling January 14, 2010 at 3:11 AM I just made these egg tarts using this very recipe and I am proud to say that I got interesting results! Thanks for this! Reply

Jenn January 14, 2010 at 1:11 PM Hi Christine, I made these egg tarts however my crust was very hard. What did I do wrong? I followed the recipe and baked for 10 mins at 200C and 10 mins at 180C with the door ajar. Please help! Reply

Christine January 14, 2010 at 2:02 PM To Jenn, The timing and method of creaming the butter is very crucial. Did you place the butter in room temperature until softened? Once you cream the butter with sugar until fluffy and light in colour. Then its alright. No need to over beat it, otherwise the butter is melted, then you hardly have crisp crust. Reply

Christine January 14, 2010 at 2:16 PM To all, Sorry folks, I have to close the comment for this post is too long and it slows down the blog. Reply

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view my recipes Hi Im Christine. Welcome you to visit my blog, Christine's Recipes. Im living in Australia with my husband and a lovely daughter. She likes eating and I like cooking. We are perfect partners. This blog is also dedicated to her as she enjoys and loves my cooking everyday. Here Id like to record all my culinary experiments and share my love of cooking. I hope youll find what you are looking for on this blog. In June 2012, I officially released my first cookbook, written in both Chinese and English, called Easy Recipes - ASelection of Simple Classics. It quickly climbed the bestseller lists of large bookstores in Hong Kong. If interested, take a look at the post about my cooking demo and cookbook signing session in Hong Kong (18 Nov. 2012). View my complete profile. and Google+

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