Chinese Egg Tart (Very Flaky Puff Pastry!)

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
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~~RECIPE~~\r
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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
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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
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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
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I originally learned this recipe from But with my own tweaks and changes, I formulated this new recipe. Hope you enjoy!\r
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Music: