Description
Delicious, flaky pastry filled with silky smooth custard, perfect for tea time or dessert.
Ingredients
Scale
- 1 1/4 cups all-purpose flour (about 156 g)
- 1/4 cup unsalted butter, softened (about 57 g)
- 1/4 cup powdered sugar (about 30 g)
- 1/4 teaspoon salt
- 1 large egg yolk
- 2 tablespoons cold water
- 3/4 cup milk (whole milk recommended, 180 ml)
- 1/4 cup granulated sugar (about 50 g)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the flour, powdered sugar, and salt. Add in the softened butter and mix until the mixture is crumbly.
- Add the egg yolk and cold water, mixing until the dough forms a cohesive ball.
- On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut circles to fit your tart molds (six 3–3.5 inch molds) and press the circles into the molds, trimming excess.
- Bake the shells for about 10 minutes, or until slightly golden. Remove and let cool slightly.
- In another bowl, whisk together the 2 large eggs, granulated sugar, milk, and vanilla until smooth.
- Strain the custard into a measuring cup and fill each pre-baked tart shell about 3/4 full.
- Bake for another 15–20 minutes, until the custard is set with a slight wobble and lightly browned on top.
- Allow to cool in the pan, then transfer to a rack. Serve warm or at room temperature.
Notes
Chill the dough for 30 minutes if too soft to maintain shape when rolling. Avoid overbaking the custard.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 tart
- Calories: 270
- Sugar: 17g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0.8g
- Protein: 6g
- Cholesterol: 70mg