Chinese Egg Custard Tart

Ingredients

• For the crust: For the crust:
• 1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
• ½ cup (113g) unsalted butter, cold and cubed ½ cup (113g) unsalted butter, cold and cubed
• ¼ cup (50g) vegetable shortening, cold and cubed ¼ cup (50g) vegetable shortening, cold and cubed
• 2 tablespoons (25g) granulated sugar 2 tablespoons (25g) granulated sugar
• 1 large egg yolk 1 large egg yolk
• 2 tablespoons (30ml) ice water 2 tablespoons (30ml) ice water
• For the custard filling: For the custard filling:
• 4 large eggs 4 large eggs
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• ½ cup (100g) granulated sugar ½ cup (100g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 16g, 8g
• Carbohydrates (total, sugars): 29g, 14g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, butter, and shortening. Use a pastry cutter or your fingertips to cut the fats into the flour until the mixture resembles coarse crumbs.
2. 2.
   In a small bowl, whisk together the egg yolk and ice water. Gradually add the egg mixture to the flour mixture, stirring until the dough comes together.
3. 3.
   Turn the dough out onto a lightly floured surface and knead it gently until smooth. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. 4.
   Preheat the oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to a thickness of about 1/8 inch. Cut out circles slightly larger than the size of your tart molds.
5. 5.
   Press the dough circles into the tart molds, trimming any excess dough. Prick the bottoms of the tart shells with a fork to prevent them from puffing up during baking.
6. 6.
   In a medium bowl, whisk together the eggs, milk, sugar, and vanilla extract until well combined.
7. 7.
   Pour the custard mixture into the prepared tart shells, filling them about 3/4 full.
8. 8.
   Bake the tarts in the preheated oven for 20-25 minutes, or until the custard is set and the crust is golden brown.
9. 9.
   Remove the tarts from the oven and allow them to cool slightly before serving. Serve warm or at room temperature.

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve a flaky crust.
• Shortening — Use vegetable shortening for a tender and flaky texture.
• Eggs — Use large eggs at room temperature for the custard filling to ensure a smooth texture.
• Whole milk — Whole milk adds richness to the custard. Avoid using low-fat milk for the best results.
• Vanilla extract — Choose a high-quality vanilla extract to enhance the flavor of the custard.

Tips & Tricks

• To achieve a flaky crust, make sure the fats (butter and shortening) are cold and cut into small cubes before incorporating them into the flour.
• Blind baking the tart shells for a few minutes before adding the custard filling helps to prevent a soggy bottom.
• For a richer flavor, you can substitute half of the whole milk with heavy cream in the custard filling.
• Dusting the tart molds with flour before pressing in the dough helps with easy removal after baking.
• Serve the tarts warm with a sprinkle of powdered sugar for an extra touch of sweetness.

Serving advice

Chinese Egg Custard Tarts are best enjoyed warm or at room temperature. Serve them as a delightful dessert after a Chinese-inspired meal or as a sweet treat for afternoon tea. Dust the tarts with powdered sugar before serving for an elegant presentation.

Presentation advice

Arrange the Chinese Egg Custard Tarts on a serving platter, allowing their golden crusts to shine. Sprinkle a light dusting of powdered sugar over the tarts for an added touch of elegance. Consider garnishing with a fresh mint leaf or a dollop of whipped cream for a visually appealing presentation.