In this video I will show you how to make Chinese egg tarts. Usually these are found in dim sum restaurants or Chinese bakeries. It has a flakey, buttery, puff pastry crust and a slightly sweet egg custard filling.\r \r ~~RECIPE~~\r \r DOUGH:\r *Butter dough:\r - 1 cup all-purpose flour\r - 1 3/4 stick (which also equals 3/4 cup + 2 Tbsp) cold, unsalted butter\r *Water dough:\r - 1 cup all-purpose flour\r - 2 egg yolks (save the egg whites for the filling!)\r - 1/4 cup cold water\r \r FILLING:\r *Simple syrup:\r - 1/3 cup sugar\r - 1/2 cup water\r *Egg custard:\r - 3 large eggs + reserved egg whites from earlier\r - 1 cup milk\r - 1 tsp vanilla extr\r \r OTHER INFORMATION:\r *Puff pastry method: 3x4x4\r *Oven temperature: 400°F for approx. 25-30 min (time will vary--cook until crust is light golden brown!)\r *This recipe yields approx. 12-14 tarts\r *Store the egg tarts in the refrigerator & best to eat while HOT! re-heat at 400°F for 5-7 minutes!\r *Tart mold and cookie cutter is 3 diameter\r *Individual tart molds were purchased at Bed Bath & Beyond for 0.79 each!\r \r \r \r \r I originally learned this recipe from But with my own tweaks and changes, I formulated this new recipe. Hope you enjoy!\r \r Music:
