Chinese Egg Tarts
These easy to make bite size tarts are a popular dim sum offering in Las Vegas Chinatown restaurants and bakeries. They’re a great way to use up leftover egg yolks after making meringue or macaroons. Normally served plain they can also be topped with a perfect strawberry for a light dessert.
1 1/2 cups all purpose flour
¼ cup confectioners sugar
1/4 tsp salt
1/2 cup butter (or lard), chilled
1 egg yolk
1/2 cup sugar
4 large egg yolks
2/3 cup evaporated milk or light cream
Preheat oven to 350F.
In a food processor, combine flour, sugar and salt and pulse to combine. Pulse in butter until mixture is crumbly, then blend in the egg until the dough comes together. Dough will be slightly crumbly. Press dough into a ball refrigerate for about 15 minutes.
To make the filling, with a fork whisk the sugar and egg yolks until sugar is dissolved, trying not to make the mixture light or foamy. Whisk in milk. Strain mixture into a measuring cup.
Divide the slightly chilled dough into 10 equal sized balls and press each one evenly into a mini muffin cup pan (or individual tart shells). Press pastry until it comes about 2/3 of the way up the side of the muffin cup. Flatten the top edge of the crusts a bit with your finger to help prevent the filling from running over.
Pour the filling into the tart shells, filling them to the top but not overfilling.
Bake for 20-25 minutes, until tarts are set but still slightly jiggly in the center when the pan is shifted.
Cool for about 30 minutes in the pan, then gently lift tarts out to cool completely. Refrigerate if not eaten right away.
Makes 10 tarts