This recipe for egg tarts is exactly like the ones at a good dim sum place. It's flaky like puff pastry but still buttery and crumbly like shortcrust pastries. It's what a good egg tart should be.
I tried 3 different recipes in the same day. Not caring about the way they looked by the third recipe, I stuffed them into the egg tart tin/mold and baked away. Unknowingly, that last recipe was everything I ever wanted in a recipe.
So these egg tarts aren't as pretty as they can be, but they taste so delicious. I will have to make these again, paying extra attention to making them pretty next time for you.
250 g all-purpose flour
1/2 egg, beaten
25 g sugar
13 g shortening
75 g cold water
150 g cold butter
250 g shortening
200 g all-purpose flour
80 g sugar
280 ml cold water
4 large eggs
80 ml half and half
1. Make oil dough first. Put flour in a large mixing bowl. Add in butter, and cut using a pastry cutter. Then add shortening. Use a pastry cutter to combine into a dough.
2. Place in plastic wrap and freeze until firm. Mine takes about an hour.
3. For water dough: Put flour in a large bowl. Add in egg, sugar, and shortening. Mix. Add in cold water. Mix until a dough forms. Do not over mix.
4. Place in plastic wrap and freeze until firm.
5. After doughs are firm. Preheat oven to 350F. Make egg filling.
6. For egg filling: Boil water with sugar, until sugar dissolves. Let cool.
7. Mix eggs with half & half using a fork. Try not to add bubbles.
8. After sugar cools, add to egg mixture. Sieve mixture twice. Cover and keep in fridge until ready.
9. Roll out the oil dough into a rectangle.
10. Roll out the water dough into a rectangle that is twice as long as the oil.
11. Put the oil dough in the center of the water dough. Fold up both ends of the water dough to meet in the center, covering the oil dough completely.
12. Roll out flat. Fold into quarters. Freeze 20 minutes. Repeat twice.
13. Roll out flat and thin, then cut dough using a round cookie cutter a little bigger than the tart tin's diameter.
14. Place each circle into the tart tin (mines were 2 inches in diameter on top), and press into mold. Repeat with all of dough and mold.
15. Place molds on a baking sheet. Pour egg mixture into prepared mold until 4/5 full.
16. Bake for 25 minutes or until golden. Do not let the centers bubble up or form spheres. Your oven is too hot if it does.