Asians > Chinese > Desserts

Chinese Egg Tart Pie Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 2 tablespoons vegetable oil
- 1/4 cup light brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 4 large eggs
- 2 tablespoons heavy cream

Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Whisk
- Small bowl
- Fork

Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the egg and vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk.
6. Grease a 9-inch tart pan with removable bottom with the vegetable oil.
7. Press the dough into the pan and up the sides.
8. In a small bowl, whisk together the light brown sugar, cornstarch, and water.
9. Beat in the eggs and cream until smooth.
10. Pour the egg mixture into the tart pan.
11. Bake for 25 minutes, or until the center is set.
12. Let cool before serving.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: 8

Nutritional Information:
Calories: 250
Fat: 13g
Carbohydrates: 27g
Protein: 5g

Substitutions for Ingredients:
- All-purpose flour: can be substituted with almond flour or oat flour
- Butter: can be substituted with coconut oil or vegan butter
- Milk: can be substituted with almond milk or oat milk
- Heavy cream: can be substituted with coconut cream or vegan cream

- Add a teaspoon of ground cinnamon to the egg mixture for a hint of spice.
- Add a tablespoon of orange zest to the egg mixture for a citrusy flavor.
- Top with fresh berries or a sprinkle of powdered sugar for a sweet finish.

Tips and Tricks:
- For a flakier crust, chill the dough for 30 minutes before pressing into the tart pan.
- For a richer flavor, use half butter and half shortening.
- For a crispier crust, brush the top of the crust with egg wash before baking.

Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes or in the microwave for 1 minute.

Presentation Ideas:
- Serve with a dollop of whipped cream or a scoop of ice cream.
- Sprinkle with powdered sugar or top with fresh berries.

- Powdered sugar
- Fresh berries
- Whipped cream

- Tea
- Coffee
- Hot chocolate

Suggested Side Dishes:
- Fried rice
- Egg rolls
- Spring rolls

Troubleshooting Advice:
- If the crust is too dry, add a tablespoon of melted butter or vegetable oil.
- If the crust is too wet, add a tablespoon of flour.
- If the crust is too crumbly, add a teaspoon of cold water.

Food Safety Advice:
- Keep the tart refrigerated until ready to serve.
- Discard any leftovers after 3 days.

Food History:
Chinese egg tarts are believed to have originated in the early 20th century in the Guangdong province of China. They are a popular dessert in Hong Kong and Macau, and have since spread to other parts of the world.

Flavor Profiles:
This tart has a sweet, custard-like flavor with a buttery, flaky crust.

Serving Suggestions:
- Serve as a dessert after a Chinese meal.
- Serve as a snack with a cup of tea or coffee.

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Region: Chinese

Taste: Sweet, Creamy, Buttery, Eggy, Flaky