Recipes

Chinese Egg Tart

Eggs may be what’s for breakfast, but as any chef knows – they are far more versatile than that. This souffle-like Chinese egg tart is definitely dessert worthy, although it can double as a breakfast pastry.
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Course Pies / Flans / Tarts
Cuisine Continental

Servings 12 servings
Calories 4384.33 kcal

Ingredients

  

  • 1 cup(s) confectioners’ sugar
  • 3 cup(s) all-purpose flour
  • 1 cup(s) butter
  • 1 egg, beaten
  • 1 dash(es) vanilla extract
  • 667/1000 cup(s) white sugar
  • 12 ounce(s) water
  • 9 eggs, beaten
  • 1 dash(es) vanilla extract
  • 1 cup(s) 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.
  • 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.
  • Ready in 45 min.

Nutrition

Calories: 4384.33kcalCarbohydrates: 572.2gProtein: 95.99gFat: 188.92gSaturated Fat: 117.49gCholesterol: 498.29mgSodium: 2311.4mgFiber: 10.14gSugar: 282.71g

Keyword Butter, Eggs, Vanilla
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