Dim Sum Custard Tarts

Tasty egg custard tarts in a crumbly pastry!

Posted by Cat Morley

About

Egg custard tarts have been my favourite dim sum treat since I first tried them. They taste best while they're still warm with a really soft filling and super crusty flaky pastry.

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You Will Need (15 things)

For the dough
150 g Flour
1 tbsp Sugar
10 g Shortening
1 pinch Salt
50 ml Water
Half a beaten Egg
For the buttery dough
100 g Butter
150 g Flour
100 g Shortening
For the egg custard
3 Eggs
50 g Sugar
140 ml Soy Milk

Steps (17 steps, 60 minutes)

1

Whisk together the flour, sugar, shortening, salt, egg and water in a bowl.
2

Knead together into a dough, wrap in cling film and pop in the freezer for 20 minutes.
3

Crumble together the butter, shortening and flour.
4

Knead into a dough balls.
5

Flatten into a small square, wrap in cling film and freeze for 20 minutes.
6

Roll out the dough into a large rectangle.
7

Place the butter dough in the middle.
8

Wrap the dough around the butter dough, knead and roll into a small rectangle. Wrap in cling film and chill for another 20 minutes.
9

Heat the sugar, soy in a sauce pan for 10 minutes until the sugar dissolves.
10

Leave to cool before beating in the eggs.
11

Strain the mixture through a sieve twice.
12

Place to the side.
13

Roll out the dough one final time into a large rectangle and use a cookie cutter to cut tarts.
14

Place the tarts into muffin cases in a baking tin.
15

Fill the pastry cases with custard.
16

Bake at 180'C for 12 minutes.
17

Serve warm!