Chinese egg tarts (蛋塔)

Step 1

Pour all custard ingredients into a pot or saucepan and warm over low heat.

Step 2

Whisk the egg custard in one direction to avoid making air bubbles and continue until the sugar has dissolved.

Step 3

Pour custard through a strainer to get rid of any solid or cooked parts of the eggs. Cool and set aside.

Step 4

After the custard has cooled, skim off foam or solid parts. The filling should be silky and yellow.

Step 5

Sift the flour and powdered sugar into a mixing bowl.

Step 6

Add in the butter, egg, and salt. Using a mixer (or do it by hand like I did), mix on the lowest speed.

Step 7

Once the dough comes together, roll it out into a log on a floured surface and cut into 20 pieces.

Step 8

Roll the dough into a ball and slightly flatten it with your palm.

Step 9

Place the dough in muffins (or tart pans) and use your thumb or knuckles to press and shape the walls.

Step 10

Pour the custard into the tart shells (80% full).

Step 11

Bake at 350ºF for 20 minutes or until the the egg custard is jiggly (like Jello) if you give the pan a shake.

Step 12

Cool for 30 minutes and gently lift them out with a butter knife.