Egg Tarts (蛋撻)

I took a break from baking bread this weekend because I spent a lot of time cleaning up the house and was way too tired to make any bread. I decided to make egg tarts, so I went online and searched for different recipes. There are two schools of egg tarts: egg tarts made with cookie dough or puff pastry. Personally, I prefer the cookie egg tart, but if you prefer the pastry tart shells, you can just buy puff pastry and replace the cookie tart with it instead. Normally when I make egg tarts, it’s on the fly and I would use ready made tart shells from Loblaw’s and just make the egg mixture. Today, I wanted to make my own tart shell. There are a lot of recipes online that teach you how to make egg tarts. I used 2 different recipes for this. For the shell, I followed a Youtube channel that I had been watching for the past month. Unfortunately, the show is in Cantonese. Here is the link to the show: https://youtu.be/NQ9nYalVWHA?t=5m44s

I was going to use muffin tins to shape the tart shells, but I was surprised and so happy to find that I had tart shells sitting in my cupboard the entire time!

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I’ll translate the ingredients from the youtube video I linked above here:

Unsalted Butter 70g
Pinch of Salt
Sugar 25g
Butter flavored extract
Egg mixture 18g
Evaporated milk 8g
Bread flour 60g
Cake flour 45g

The tart shells I have are quite large, so I doubled the recipe for the shell and the egg mixture.

The first step is to whip the egg, sugar and salt together until fluffy:

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Then measure out the egg mixture and evaporated milk and add it into the mixing bowl:

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Keep mixing until it turns pale:

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Add in the bread and cake flour and mix it in with a spatula:

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I’ve started using one of these sifter/containers and put bread flour in it. This makes it easier to dust my countertop when I’m preparing to knead.

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The dough needs to be kneaded slightly and formed into a large ball. It’s going to be a bit sticky, but the flour will help with the kneading.

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Ever since I’ve started baking bread, I’ve realized the importance of keeping things equal in weight. I measured out my dough and split it up into exactly 30g balls. This may be different for you if you have smaller tart shells. My tart shells are as big as the size of my palm!

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Since the dough is sticky, you need to keep a small pile of flour to help with molding your tart shells. I rolled the small pieces into a ball and flattened it on the flour, flipped it over and used my thumb to push the dough to the edges of the tart shell.

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I made the edge of the dough curve in a little like this:

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Once the tart shells are done, I moved onto the egg mixture. For the egg mixture, I used the recipe from Christine’s website: http://en.christinesrecipes.com/2009/03/cantonese-egg-tarts-recipe.html

I didn’t use her recipe for the tart shells because I noticed her tart shell has more cracks in it. The one shown in the Youtube video looked nicer and more similar to the authentic egg tarts you would eat in Hong Kong.

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My mom taught me that I should add about 1 teaspoon of vinegar into the egg mixture whenever I’m making egg tarts.

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I poured the mixture through a sifter and then skimmed off the foamy bubbles:

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Finally, it was time to pour the mixture into the tart shells. You should fill them up 90% full in case the tart shell shrinks and the egg mixture flows out.

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In both recipes, the author had mentioned these need to be baked on the lower rack. I believe this is to prevent the egg from overcooking and to help the tart shell bake through. I followed the baking instructions for Christine’s recipe since I was using her recipe for the egg mixture. I was concerned the egg mixture wouldn’t set properly if I used the baking instructions in the Youtube video.

Here’s the final product!

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If you’re too busy to make the tart shells, you can just buy the ready made ones at the supermarket. To be honest, the home made ones were definitely more buttery and better, but it was a lot of work.

Thanks for reading 🙂