Chinese Style Egg Custard Mini Pies

(10-12 tarts)

Preparation Time: 40 minutes (Includes time for refrigeration)
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes

As you all know I am not much of a sweet tooth, but in this case I really had to be held back from devouring 3-4 egg custard pies in a row. I had tried these pies when I visited Shanghai in 2012 and loved the texture of the custard with the flaky buttery goodness of the crust. The egg custard is usually made with just vanilla essence, but I added in rose water which gave a unique taste that I loved. If you do try this recipe feel free to drop us a note on how it went!

Ingredients:

For the Pie Crust:

  • 2 egg yolks
  • 1 egg white
  • 280 grams ounces all-purpose flour
  • 150 grams salted butter
  • 2 tablespoon powdered white sugar

For the Egg Filling:

  • 150 grams powdered brown sugar
  • 5 ounces hot water
  • 4 eggs
  • 250 ml whole milk
  • 1 teaspoon vanilla extract
  • 2 teaspoon rose water
  • Pinch of salt

Method:

For the Pie Crust:

Whip butter with the sugar until white and fluffy. Then whip in the egg yolks and egg white. Slowly add in the flour a little at a time and mix well.

Use your hands to press the mixture and form a smooth dough as shown.

You can adjust the texture as needed. If the dough feels too oily add a little flour. Wrap the dough in clingwrap and set aside in the refrigerator for about 20 minutes.

Take the dough out of the fridge and divide into 12 equal portions. Roll each into a ball. Place at the center of a tart case and press the ball flat slowly spreading outwards evenly to form the base. Repeat for the remaining tarts. Place the tarts back in the refrigerator for 20 minutes.

For the Egg Filling:

While the tarts are in the refrigerator preheat oven to 380F.

Add sugar into hot water and mix till dissolved. Beat the eggs with the milk and the vanilla and rose water essence. Slowly pour in the sugar water when it is luke warm and mix well.

Take out the tarts from the fridge and pour egg mixture into each tart shell.

Bake for around 30 – 40 minutes or until the egg gets a jelly like consistency and the crust has turned golden brown.

The time needed might vary slightly based on the thickness of the egg mixture poured in the tart, so you will need to test for consistency.

Enjoy warm or refrigerate and eat cold. I personally prefer the cold option.

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