Egg Custard Tarts

Egg Custard Tarts are a delightful Chinese snack featuring a creamy, rich custard filling encased in a flaky pastry shell. This high-protein version incorporates eggs and milk, making it a satisfying treat for any time of the day.

Ingredients

• All-purpose flour - 100 grams
• Unsalted butter - 50 grams, chilled and cubed
• Powdered sugar - 20 grams
• Salt - a pinch
• Egg yolks - 2 large
• Whole egg - 1 large
• Milk - 100 ml
• Vanilla extract - 1 teaspoon
• Cornstarch - 10 grams

Steps

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt.
3. Add the chilled, cubed butter to the flour mixture and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Add 1-2 tablespoons of cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for 15 minutes.
5. Roll out the dough on a floured surface to about 3 mm thickness and cut into circles to fit into a muffin tin.
6. Press the dough into the muffin tin and prick the bottoms with a fork. Bake for 10-12 minutes or until lightly golden. Remove and let cool.
7. In a saucepan, combine milk, cornstarch, and vanilla extract over medium heat, stirring until smooth and slightly thickened.
8. In a bowl, whisk together the egg yolks and whole egg. Gradually add the warm milk mixture to the eggs while whisking continuously to temper the eggs.
9. Pour the custard mixture into the cooled pastry shells, filling them about 3/4 full.
10. Bake the tarts in the oven for another 15-20 minutes until the custard is set but still slightly wobbly in the center. Allow to cool before serving.

Nutrition

• Calories: 250
• Protein: 9 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 180 mg
• Cholesterol: 150 mg
• Total Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Water: 0.1 L

Health Benefits

• Good source of protein from eggs and milk.
• Contains essential vitamins and minerals.

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