China · Cantonese
Baked Egg Tarts
The Chinese cafe egg tart: a crisp laminated shell with a smooth, rich custard inside. Made here in a big batch so the unbaked tarts can be frozen and baked as needed.
Egg tarts came to the mainland from Hong Kong bakeries, where they were baked fresh in the morning and again in the afternoon. The custard is closer to a crème pâtissière than to a tart, which is why it is strained and why it barely sets. Filling the shells only part way matters, since the mixture rises as it bakes and a full shell overflows.
Ingredients
- eggs8 pieces
- milk200 ml
- double cream450 ml
- caster sugar80 g
Directions
- 1
Put a bowl on the scales and weigh out 450g of double cream, taking the density of the cream as one here.
- 2
Add 80g of caster sugar; the sweetness is moderate, so adjust to taste, between 60 and 100g.
- 3
Add 200g of milk, taking its density as one here.
- 4
Add eight egg yolks; the whites can be used for something else.
- 5
Stir everything evenly until the sugar has completely dissolved.
- 6
Strain the mixture through a sieve to remove the chalaza, any shell, undissolved sugar and lumps of cream.
- 7
Set the oven to 220 degrees to preheat, about ten minutes, and remember to take the baking tray out.
- 8
Space the tart shells evenly on the tray, about half a centimetre apart.
- 9
Pour the strained custard into the shells, stopping half a centimetre below the rim; do not overfill.
- 10
At this point the unbaked tarts are finished and can go straight into the freezer for at least twelve hours.
- 11
Put the tarts in the oven at 200 degrees and bake for twenty-five minutes.
- 12
They are ready to eat once they come out.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.