Hi all my lovely foodies! It s CiCi here. Egg tart is a must-eat dessert in dim sum.
It s also my daughters' favorite dessert, so they will be joining me in a bit as well.
Let s take a look at how to easily make Egg Tarts at home.
In a large mixing bowl, put in the room temperature butter, and whisk with an electronic mixture
for 2 minutes. Sift in the powdered sugar and whisk, 2 minutes. Transfer in the egg
and whisk together. Sift in 1 cup of all-purpose flour and whisk again. Sift in another cup
of flour, and mix with a pair of chopsticks until it looks like crumbs.
Then use your hand to knead until it becomes a ball of dough, 3 minutes. Place the dough
in a Ziploc bag and rest in the fridge for 30 minutes.
On a floured surface, first, make the dough flat then roll it into about 1/5 inch thick.
Cut it with an egg tart mold, or a cookie-cutter. For the leftover corners, make it into a ball,
roll it out, and cut it into additional dough sheets.
My daughters are always so eager to help out in the kitchen.
Although the egg tarts shells they make aren't the prettiest, we had such a quality time
together, and that s all it matters.
Place the dough sheet in the mold. Use your fingers to mold dough, so it fits the mold
and is slightly higher than the mold. Rest the finished tart shells in the fridge. And
do the same with the rest.
Yep, they love to make egg tarts.
In a cup of hot water, add in the sugar, and stir until completely dissolved. Wait until
cool, 30 minutes.
In the bowl, add in the eggs, evaporated milk, and vanilla extract. Whisk together.
Strain the mixture 2 times.
Transfer the molds to a baking pan.
Pour the filling in the tart shells, about 80% full.
In a preheated oven, place the baking pan on the lower third of your oven. Bake at 400
degrees F or 204 degrees C for 10 minutes.
Then lower the heat to 325 degrees F or 163 degrees C. Bake for 10 minutes.
Turn off the heat, open the oven door, leave a gap, and rest for 5 minutes.
Serve!