On a lightly floured surface, trim the ends of the dough to make sure they're even, then cut the log into thirty ½-inch slices.Bring to a boil and cook for 1 minute, then remove from the heat and let sit until ready to use. In a medium saucepan, combine the sugar, water and cinnamon stick over high heat. Make the filling: Preheat the oven to 500°.Wrap in plastic wrap and refrigerate until very firm, at least 2 hours, preferably overnight. Starting with the edge closest to you, roll the dough into a tight log. Spread the remaining butter all over the dough, leaving a 1-inch rim.Pat the dough with the rolling pin and rotate the dough so that the seam is facing you. Using the bench scraper, fold the top half of the dough over the butter. Spread half of the remaining butter on the bottom half of the dough, leaving a 1-inch rim. Roll the dough into another 15-inch square. Press the edges to seal and pat the dough with the rolling pin. Using a bench scraper, fold the top half of the dough over the butter. Spread a third of the butter on the bottom half of the dough, leaving a 1-inch rim. Remove the plastic wrap and roll the dough into a 15-inch square, dusting with more flour as needed.Cover with plastic wrap and let it rest for 15 minutes. Using a floured rolling pin, roll the dough into a ½-inch-thick rectangle, 10 inches long. Transfer to a well-floured work surface and form into a 1-inch rectangle.Mix on low speed, scraping the bowl down occasionally, until the mixture comes together and has a tacky consistency.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, water and salt. Make the puff pastry: In a small bowl, whisk the butter until it is the consistency of sour cream.Serve them at room temperature or as fresh as possible!įollow me on Facebook, Twitter and Instagram, subscribe to my YouTube channel and make sure to check out my most recent recipe for my Peanut Butter Granola Bars!Īlso if you have enjoyed my recipes and my content, consider supporting me on Patreon there you can find more information about Patreon, how you can support me and the blog and the perks that come along with that. Remove the tarts from the oven and allow them to cool fully in the tart tins before lifting out and turning out onto a plate. When the pastry has turned golden at the top, turn down the temperature to 160˚C and continue to bake the tarts until the very centre of the tarts wobble when you shake the tray. Carefully transfer the tray into the oven and bake the egg tarts for around 25 minutes. Pour the egg custard mixture into the tart tins about 80% full. Pour the mixture through a sieve into a jug. Add in the yellow food colouring if you are using. Gradually add the milk mixture to the eggs, whisking constantly. In a separate bowl, whisk the eggs until well mixed. Add the milk and vanilla extract to the sugar syrup and stir to incorporate. While the pastry is chilling, finish preparing the filling. Repeat for all the pastry cases and then place the tart tins into the freezer for 20 minutes. Make sure that the pastry fits the tart tin well. Press each ball into 9 6cm individual tart tins, using your thumb to work the pastry up the tin, rotating the tin as you press the pastry in. Weigh out the pastry and divide the pastry into 9 equal pieces, rolling into balls. Cover the pastry in clingfilm and place in the freezer for 20 minutes to chill. On a lightly floured surface, turn out the pastry and bring it together with your hands into a ball of dough. Turn the mixture out into a bowl and add in the milk, using your hand to bring the pastry together into moist crumbs. Once boiling, allow to boil for a further minute before removing from the heat to cool completely.įor the pastry, in the bowl of a food processor, place the plain flour, icing sugar and the margarine until the fat is completely incorporated and the mixture begins to clump together. Heat the sugar and water over a medium-high heat and bring the mixture to the boil. Make sure to check out my other Chinese recipes too!īaked Chinese New Year Glutinous Rice Cake (焗年糕)įirst prepare the sugar syrup for the custard filling so that it can cool down. I end up using about 42g of pastry for each tart tin and this allows for some of the pastry to come above the tin so the tarts can hold more filling and it also makes it easier to remove the tarts. I bought these from Hong Kong but they can be found on online retailers too. The tart tins I use are individual 6cm deep fluted tart tins.

Chinese egg tart recipe puff pastry