Home Made Golden Egg Tarts for Chinese New Year

Since I’m not a very good baker, I found egg tarts to be a very easy Chinese dessert to make.
These golden coloured treats are ideal for Chinese New Year celebrations and a perfect mini dessert for the delicious Phoenix and Dragon stir fry that I have made.

For the cups you’ll need:

• 75g white sugar
• 200g all purpose flour
• 100g butter
• 1 egg, beaten
• a splash of vanilla extract

Crusty

To make the cups, mix the flour and white sugar together.

Break in the butter and mix it with the sugar and flour until the mixture becomes crumbly.

Stir in the egg and the vanilla and form a dough.

The dough should be slightly moist.

If it is too dry, mix in a bit of butter or if it is too moist, mix in a bit of flour.

Shape the dough into small balls (I made 6 – 7 dough balls).

Press a ball into a mold so that it covers the bottom and goes up the sides.

Start heating up your oven to 230′C.

Messy messy

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For the custard you will need:

• 75g white sugar
• 3/4 cup water
• 5 eggs, beaten
• a splash of vanilla extract
• half a cup of skim milk

Mix the sugar and water in a saucepan and boil until the sugar has been dissolved. Take the pan off the stove and allow the sugar water to cool down to room temperature.

Whisk the eggs and sugar water and stir in the skim milk and splash of vanilla. Strain the mixture through a sieve. (As I’ve learnt from my online friends, this helps to make the custard smoother)

Fill the cups with the custard and bake the egg tarts for 20 – 25 minutes until they become slightly golden brown and the custard puffed a bit up.

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*** I used a silicon muffin tray to bake the egg tarts in. After baking I let them cool for a couple of minutes and then just popped them out.***

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Enjoy!

Gong Hey Fat Choy! (Happy Chinese New Year)

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