Chinese Egg Tarts

local_grocery_store Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, cold, cut into small pieces
• 3 egg yolks
• 1/2 cup milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

restaurant_menu Method

1. 1.In a medium bowl, whisk together the flour and a pinch of salt. Add the cold butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.Add 1-2 tablespoons of cold water and use your hands to bring the dough together into a ball. Flatten the ball into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
3. 3.Preheat your oven to 375°F. Roll out the chilled dough on a floured surface until it's about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles of dough that are slightly larger than the cups of a muffin tin.
4. 4.Press the circles of dough into the muffin cups, making sure to press the dough up the sides of the cups. Use a fork to prick the bottoms of the dough a few times. Set aside.
5. 5.In a medium bowl, whisk together the egg yolks, milk, sugar, and vanilla extract until smooth. Pour the mixture into the prepared crusts, filling each one about 3/4 of the way full.
6. 6.Bake the tarts for 20-25 minutes, or until the filling is set and the crust is golden brown. Remove from the oven and let cool in the tin for a few minutes before transferring to a wire rack to cool completely.

lightbulb_outline Tips

• chevron_rightFor a smoother filling, strain the egg mixture through a fine-mesh sieve before pouring it into the crusts.
• chevron_rightIf you don't have a pastry cutter, you can use two knives or your fingers to cut the butter into the flour.
• chevron_rightTo make mini egg tarts, use a mini muffin tin and cut the dough circles smaller.