This recipe was part of the Food Fight: Egg Challenge which ended Sep 19, 2008 05:00 PM.
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VOTE 3

Chinese Egg Tart Recipe

Difficulty: Medium | Total Time: 1.5 hours | Active Time: | Makes: 10

These always ran out in less than 10minutes during a potluck, my friends and family loves it!!! A little time and energy consuming but it’s worth the work and i usually do 3 set of this at one go. I have trial and error the various egg tart recipes before coming out with this.

Anyway, check out my web for a pictorial steps in the making of these tarts: http://jumphopdrop.livejournal.com/

enjoy!

INGREDIENTS
  • 85g Cake flour
  • 15g Icing sugar
  • 1/2 tsp Salt
  • 2 tbsp Chilled butter
  • 2 tbsp Iced water
  • 50g Cake flour
  • 2 tbsp Chilled butter
  • 3 Eggs
  • 100g Sugar
  • 1 cup Whole milk
  • 1/2 cup Hot water
INSTRUCTIONS
  1. Firstly, prepare the WATER DOUGH:
    Mixed the first five ingredients well and lightly knead for about 2 minutes until a sticky dough is formed. Set it aside.
  2. Next, prepare the OIL DOUGH:
    Mixed 50g cake flour and 2tbsp butter. Do not knead this dough.
  3. Divide the Water dough and Oil dough into 10 portions where water and oil doughs are at 3:2 ratio. Roll each dough into a ball shape.
  4. On a lightly floured surface, roll out a water dough. Wrap oil dough in this water dough to form a ball
  5. Use a rolling pin to roll out the dough into a long oval shape. After that, roll it into a swiss-roll. Give the dough a ninety degree turn , and again, roll the dough out and do a swiss-roll. Finally, roll the dough into a flat round shape. Place the dough into a small pastry tin. Repeat the same procedure for the rest of the dough.
  6. For Filling: Dissolves sugar in hot water. Mixed eggs and milk together followed by the sugar water. Sieve the mixture to remove lumps. Set aside.
  7. Preheat the oven to 400F. Blind bake the tart shells for 7mins and let it cool for 5minutes. Fill the tart shells with the prepared filling to about 90% and bake for about 20 minutes or until just set.

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