Being away from the Bay Area definitely has its downside--I miss my yummy Chinese foods! More importantly, there are no sweet and crispy egg tarts to buy. Egg tarts are my one of my favorite childhood treats, so I decided to try to make them! I adapted the recipe from Rasa Malaysia and it yields 16 tarts.
This recipe may not be the most traditional. It's a little creamier and richer than the ones from the bakery. BUT it's still oh-so-delicious and just as drool-worthy! And yes, if you must point it out, I do cheat a little bit with the boxed crust mix (shhh!).
Ingredients
1 box Betty Crocker Pie Crust Mix (11 oz)3 tbsp melted butter
1/3 cup cold water
6 egg yolks
1/2 cup sugar
1/2 cup heavy whipping cream
1/2 cup milk
1 tsp vanilla
Directions
1. To make the crust, stir the pie crust mix, cold water, and melted butter until the dough forms a ball. Split the dough into 16 even pieces, approximating the size by dividing the ball in half four times.
2. Using an electronic hand beater, beat the egg yolks for about 2 minutes. Then add the sugar, cream, milk, and vanilla and beat for another 2 minutes.
3. Preheat the oven to 400 °F. Grease the muffin pan using butter.
4. Flatten the balls into small rounds and form them into the muffin pan. Make sure there are no holes in the dough and squeeze any air bubbles out through the sides.
5. Pour the egg filling into each tart crust to about 85% full.
6. Bake the egg tarts for about 13-15 minutes or until the top of the filling turns brown. Allow the tarts to cool. I like to remove them from the pan by placing a paper towel and cutting board on top and turning them upside down.
No comments:
Post a Comment