Chinese egg tarts are a descendant of Portuguese egg tarts (Pasteis de Nata) adapted to Chinese tastes, etc. and are a good example of how food ideas move across cultures.  This recipe is an adaptation of a recipe in livingthegourmet.com.  It takes about and hour and makes 6 single-serving tarts.

Two parts which were a bit of work to figure out were: 1) How to make a circle of dough big enough to go up the sides of the tart tray.  After some experimentation, I found a bowl the right size.  2) How to line the tart pan with baking parchment.  Carol was able to cut pleated circles which worked well.

I baked these for 20 minutes, which was enough to set the custard, but I thought the pastry was a bit underbaked.  I also wonder if it would be better to finish them briefly under the broiler to get some caramelization as is usual for the Portuguese tarts.  (I note that the photos I have seen of Chinese tarts do not have this caramelization.)  In any event, these turned out well and are worth making again.

For the pastry

6.5 oz. (1-1/2 cups) all-purpose flour

¼ cup confectioner’s sugar

Pinch of salt

½ cup (1 stick) chilled salted butter, cut into small pieces

3-5 Tbs. ice water

For the filling

1 cup hot water

½ cup granulated sugar

3 large eggs

1 Tbs. vanilla extract

½ cup evaporated milk

Pinch of salt

In a large bowl mix together the flour, sugar and salt.  Cut in the butter with a pastry cutter until the mixture is crumbly.  Add 3 Tbs. of ice water and mix and pat with a spatula to make a dough.  Add more water as needed.  (I always seem to need more water than the recipe, and used 5 Tbs.) When a dough is formed, shape it into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.

While the dough is chilling, preheat the oven to 400 degrees and make the filling.  In a small bowl, whisk together the hot water and sugar until the sugar is completely dissolved.  Allow to cool to room temperature.

In a large Pyrex measuring cup with a spout, beat the eggs well.  Add the vanilla, evaporated milk, and salt and whisk until well combined.  When the sugar water is cooled, whisk it in with the egg mixture.

Prepare a tart pan by making pleated disks of baking parchment for each depression.

On a floured pastry  cloth, roll out the dough to about ¼ inch in thickness.  Using a suitably sized bowl, cut out disks big enough to cover the bottom and sides of the depressions in the tart pan. 

Place the disks into the pan and pour the filling into them, filling but not overfilling them.  (I had a little excess to throw away.)

Bake for 15-20 minutes until the pastry is golden and the center is set but jiggles a bit then the pan is moved. 

Allow to cool for 5 minutes in the pan on a wire rack and then remove them from the pan to fully cool.  Serve at room temperature.