These custard egg tarts are a common fixture at dim sum restaurants across the United States. They originated in Hong Kong in the 1940s and were eventually introduced to China and Taiwan. This recipe produces custard tarts which with a thin, golden crust and light, fluffy filling.
- 1 cup flour
- 3 oz cream cheese
- 1 stick of margarine (4 oz.)
- 1 cup milk
- 3 eggs
- 1/2 cup (or 1/3 cup to taste) sugar
- Mix crust ingredients and use the dough to line a 12-cup muffin tin.
- Beat the eggs with a fork and strain with a mesh strainer. Add milk and sugar to the egg mixture and mix well. Note: avoid creating bubbles in the mixture to ensure smooth consistency in the tart.
- Preheat the oven to 400 degrees.
- Pour the batter into the cups, filling 3/4 of each cup with the mixture.
- Bake for 20 minutes.
Cover the baking tin with a cutting board. Hold the sides of the board to the tin, flip the pan over and then lift the pan. The tarts will be face down on the cutting board and ready to move to a serving platter.