Northeastern Chinese Style Egg Tart

Ingredients

The Northeastern Chinese Style Egg Tart differs from the original Pastel de nata by incorporating traditional Northeastern Chinese spices such as star anise, Sichuan peppercorns, and ginger into the custard filling. These spices add a unique flavor profile and a hint of spiciness to the tart, giving it a Northeastern Chinese twist. We alse have the original recipe for Pastel de nata, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 3 large eggs 3 large eggs
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground star anise 1/2 teaspoon ground star anise
• 1/4 teaspoon ground Sichuan peppercorns 1/4 teaspoon ground Sichuan peppercorns
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon salt 1/4 teaspoon salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 6g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   In a food processor, combine the flour, butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. 2.
   Add 1 egg and pulse until the dough comes together. If needed, add a tablespoon of cold water to help bind the dough.
3. 3.
   Transfer the dough to a lightly floured surface and knead it a few times until smooth. Shape it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   Preheat the oven to 200°C (400°F).
5. 5.
   In a mixing bowl, whisk together the remaining 2 eggs, heavy cream, milk, vanilla extract, ground star anise, ground Sichuan peppercorns, ground ginger, and salt until well combined.
6. 6.
   Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut out circles slightly larger than the size of your tart molds.
7. 7.
   Press the dough circles into the tart molds, trimming any excess dough.
8. 8.
   Pour the custard filling into the tart shells, filling them about 3/4 full.
9. 9.
   Bake in the preheated oven for 15-20 minutes, or until the custard is set and the crust is golden brown.
10. 10.
    Remove from the oven and let the tarts cool in the molds for a few minutes. Then, transfer them to a wire rack to cool completely.
11. 11.
    Dust the cooled tarts with powdered sugar before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve a flaky crust.
• Star anise, Sichuan peppercorns, and ginger — Grind these spices fresh for the best flavor.

Tips & Tricks

• For a spicier kick, add a pinch of ground chili flakes to the custard filling.
• Serve the egg tarts warm for the best taste and texture.
• If you don't have tart molds, you can use a muffin tin as a substitute.
• Experiment with different spice combinations to customize the flavor to your liking.
• These egg tarts can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Northeastern Chinese Style Egg Tarts as a delightful appetizer or as a part of a dim sum spread. They are best enjoyed warm, straight out of the oven.

Presentation advice

Dust the egg tarts with a light sprinkling of powdered sugar before serving to add a touch of elegance. Serve them on a decorative platter or individual dessert plates for an appealing presentation.