CANTONESE EGG TART RECIPE RECIPES

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CANTONESE EGG TART RECIPE BY PADMA - COOKEATSHARE



Cantonese Egg Tart Recipe by Padma - CookEatShare image

I suddenly felt like eating some egg tarts that we use to get back in Malaysia but since I am million miles away from home, I had no choice but to make it myself! Te original recipe calls for using individual tart shells but I baked mine in a medium size tart tin. The original recipe can also be found http://en.christinerecipes.com

Provided by Padma Priya Manikam

Number Of Ingredients 10

Crust:
Refer to my Apple Pot-Pie recipe
Custard:
3 eggs
110g castor sugar
225g hot water
85g evaporated milk
1/2 tsp vanilla essence

Steps:

  • Crust: Refer to my Apple Pot-Pie recipe (NB: Roll out the dough and line in tart tin size, firmly press to make an even tart shell. Trim away any excess dough) Custard: Add sugar into the hot water till dissolved. Separately whisk the eggs with evaporated milk. Then pour the mixture into the hot water. Strain the egg mixture (through a sieve) to rid of any foam and pour into the tart shells/tart tin. Baking: Preheat the oven to 200 degrees and bake the tart in the lower third rack of the oven for 10-15 minutes or until the edges are lightly brown. Then lower the heat to 180 degrees. Keep an eye on it as once the custard is puffed up, pull oven door about 2-3 inches and bake for another 10-15 minutes till the custard is cooked through. Insert a toothpick in custard and if it stands on its own, it's done. Serve warm.

Nutrition Facts : ServingSize 69 g, Calories 91, FatContent 2.46 g, TransFatContent 0.0 g, SaturatedFatContent 1.0 g, CholesterolContent 73 g, SodiumContent 36 g, CarbohydrateContent 14.93 g, FiberContent 0.0 g, SugarContent 14.69 g, ProteinContent 2.8 g

HONG KONG STYLE EGG TARTS RECIPE | ALLRECIPES



Hong Kong Style Egg Tarts Recipe | Allrecipes image

Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!

Provided by wildcat

Categories     World Cuisine    Asian    Chinese

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 12 tarts

Number Of Ingredients 10

1 cup confectioners' sugar
3 cups all-purpose flour
1 cup butter
1 egg, beaten
1 dash vanilla extract
? cup white sugar
1?½ cups water
9 eggs, beaten
1 dash vanilla extract
1 cup evaporated milk

Steps:

  • 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.

Nutrition Facts : Calories 421.2 calories, CarbohydrateContent 47.8 g, CholesterolContent 201.8 mg, FatContent 21.4 g, FiberContent 0.8 g, ProteinContent 10.1 g, SaturatedFatContent 12 g, SodiumContent 190.3 mg, SugarContent 23.9 g

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