Beijing Egg Tart

Ingredients

• All-purpose flour 200g
• Unsalted butter 120g, softened
• Powdered sugar 60g
• Eggs 3 (2 for filling, 1 for egg wash)
• Evaporated milk 150ml
• Vanilla extract 1 teaspoon
• Salt a pinch

Cooking Steps

1. 1. Sift the flour and salt together in a bowl, set aside.
2. 2. Beat the softened butter and powdered sugar until light and fluffy.
3. 3. Add one egg yolk to the butter mixture and mix until combined.
4. 4. Gradually add the flour and mix until a soft dough forms. Wrap in plastic and refrigerate for 30 minutes.
5. 5. Whisk together the remaining 2 eggs, evaporated milk, and vanilla extract for the custard filling.
6. 6. Preheat the oven to 200 degrees C (400 degrees F). Grease a muffin tin.
7. 7. Roll out the dough and press into the muffin cups, forming thin shells.
8. 8. Pour the custard filling into each shell, filling about 80 percent full.
9. 9. Bake for 20-25 minutes until the custard is set with golden brown spots on top.
10. 10. Let cool in the tin for 5 minutes before transferring to a wire rack.

Cultural Tips

Beijing Egg Tarts are a beloved dim sum classic that found a special home in Beijing's bakeries. Inspired by Portuguese pasteis de nata, the Beijing version features a crisp buttery shell filled with silky smooth egg custard. They are a staple in Chinese bakeries and a popular snack for afternoon tea gatherings.