Chinese egg tart from dim sum?

ohhh those are my favorite i had them since whe i was little i usually just buy it from chinese bakery in my city or chinatown

i think buying is easier though and theyre only like 70 cents for one the ones int he bakery are much bigger than the ones usually at dim sum

Ingredients EGG CUSTARD FILLING: 400g milk (3.3 cups/825mL) 350g eggs (7 medium eggs/6 large eggs) 275g sugar (1.5 cups/375mL) [i used less, around 1 cup] 1 pinch of salt (1/8 teaspoon) TART CRUST: 220g flour (1.2 cups/300mL) 80g powdered sugar (150mL) 150g butter, softened and cubed (2/3 cups) 50g eggs (1 egg) 2g salt (1/2 teaspoon) How to make Chinese Egg Tarts EGG CUSTARD FILLING: Pour all custard ingredients into a large pot and set over the LOWEST heat (temperature should not exceed 50ºC). Using a whisk, stir the egg custard in ONE direction (avoid making air bubbles) until the sugar has dissolved . Sieve the custard through a strainer to get rid of any unwanted parts of the eggs . Let cool and set aside. Skim off any foam or solid particles once the custard has cooled. The mixture should be silky yellow. TART CRUST: Sift the flour and powdered sugar into a mixing bowl. Add in the butter, egg, and salt. Use a hand mixer and mix on the lowest speed (beware of flour cloud), or just mix by hand . Once the dough comes together, on a floured surface, roll it out into a log and cut into 20 pieces. Roll the dough into a ball and slightly flatten it on your palm. Place the dough into your muffin well (or tart mold) and use your thumb to press and shape the walls. EGG TART: Pour the custard into the tart shells (80% full). Bake at 180ºC (350ºF) for 20 minutes . To tell if they're done, shake your muffin pan and the egg custard should be firm and jiggly like jello. Cool for 30 minutes and gently lift them out with a butter knife.

I think they call it Portugese egg tart, you can get the recipe from most of the chinese cook book.Good luck

Your obvious cheating and multiple accounts aint fooling anyone.

Ingredients for Crust:

* 340g Top Flour

* 230g Butter

* 70g Caster Sugar

* 1/2 Beaten Egg

Ingredients for Egg Custard filling:

* 3 Eggs

* 80g Caster Sugar

* 70ml Milk (I use Fresh Milk)

* 230ml Water

How to do it:

1. Beat butter and sugar until creamy.

2. Add egg into mixture and mix until combined.

3. Add flour and mix into a dough.

4. Cover dough with cling wrap and keep in the fridge for 30 minutes.

5. Weight dough into 20g each (depending on size of mould) and press into egg tart moulds.

6. Set aside.

7. Whisk eggs and sugar until think and creamy.

8. Add milk to mixture and continue to whisk until combined.

9. Add water gradually and continue to whisk together.

10. Pour into mould tart dough.

11. Preheat oven at 180C and bake for 25 minutes of till the crust is slightly brown and egg custard is set.

12. Remove from mould by turning the mould upside down.

Note:

I rolled the 20g dough into a ball and flatten it before put it into the mould.