DIY Hong Kong Egg Tarts, Super Easy Dim Sum Recipe by CiCi Li

evaporated milk

🥗Healthier: coconut milk

💰Cheaper: whole milk

Coconut milk adds richness while being dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a similar texture with healthier fats.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while maintaining sweetness.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds well.

In a large mixing bowl, put in the room temperature butter and whisk with an electronic mixer for 2 minutes.

Sift in the powdered sugar and whisk for 2 minutes.

Transfer in the eggs and whisk.

Sift in one cup of all-purpose flour and whisk again.

Sift another cup of flour and mix with a pair of chopsticks.

Knead the mixture by hand until it becomes a ball of dough for 3 minutes.

Place the dough in a Ziploc bag and rest in the fridge for 30 minutes.

Lightly dust the working surface, then make the dough flat and roll it into about one-fifth inch thick.

Cut it with an egg tart mold or a cookie cutter.

Use the leftover corners to make a ball, roll it out, and cut it into additional dough sheets.

Place the dough sheet in the mold and use fingers to mold the dough to fit the mold, making it slightly higher than the mold.

Rest the tart shells in the fridge.

In a cup of hot water, add in the sugar and stir until completely dissolved, then wait until cool for about 30 minutes.

Add in the eggs, evaporated milk, and vanilla extract, and whisk together.

Filter the mixture two times.

Pour the filling into the tart shells.

In a preheated oven, place the baking pan on the lower rack and bake at 400°F (204°C) for 10 minutes.

Lower the heat to 325°F (163°C) and bake for 10 minutes.

Turn off the heat, open the oven door, leave a small gap, and rest for 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens