Egg Tart
Make Macau-style egg tarts at home. Crisp, flaky pastry shells are filled with a light, silky custard of milk, cream, and egg yolks, then baked until golden on top. They taste best fresh and warm from the oven.
Ingredients
Crust
- Cake flour160g
- Cold butter105g
- Sugar6g
- Salt1/2 tsp
- Cold water55g
Filling
- Egg yolk4
- Milk190g
- Heavy cream110g
- Sugar65g
- Vanilla extract1 tsp
Directions
- 1
First make the pastry. Add the cake flour, salt, and sugar to a food processor and pulse briefly. Add the diced cold butter and pulse until the mixture looks crumbly, then add the cold water and pulse just until the dough comes together. Put it in a plastic bag and rest it in the refrigerator for about 30 minutes.
- 2
While the dough rests, make the filling. Beat the egg yolks and mix in the vanilla extract. In a saucepan, combine the milk, cream, and sugar, then warm over low heat just until the edges begin to simmer.
- 3
Let the warmed milk cool to lukewarm, then pour it into the yolk mixture a little at a time while stirring well to finish the filling.
- 4
Divide the rested dough into 27 g pieces, roll them into balls, then press each one into a muffin pan and shape it into a cup. There's no need to grease the muffin pan.
- 5
Pour the filling into each shell until it's 80–90% full, then bake in an oven preheated to 170–180°C (340–355°F) for 35–40 minutes, until the tops are golden. Let them cool briefly in the pan, then invert onto a cooling rack to release, and let cool completely until the filling sets.
Tips
When making the pastry in a food processor, pulse only until the butter and flour just come together. Use cold butter straight from the freezer and ice-cold water so the butter stays firm and the dough doesn't turn sticky.