Milk Tea Egg Tarts
Yields 12 egg tarts (2 ½ inches in diameter)
Servings 12
Ingredients
Shortcrust pastry dough
- 1 ¼ cups all-purpose flour
- ¼ cup plus 2 tablespoon powdered sugar
- ¼ teaspoon salt
- ½ cup butter cut into small chunks
- 1 large egg yolk
- 1 tablespoon water
Milk tea custard
- ¼ cup granulated sugar
- 1 cup water
- 2 bags instant milk tea powder
- 1 tablespoon loose black tea leaves
- 4 large eggs
- ½ cup evaporated milk
- ½ teaspoon vanilla extract
Instructions
- Make the shortcrust pastry dough. Combine all-purpose flour with powdered sugar, and salt. Add butter and blend in the ingredients with a pastry cutter or food processor until the mixture resembles coarse sand. Add egg yolk and water, mixing just until the dough comes together. Shape the dough into a disc and place between two sheets of parchment paper. Roll out the shortcrust pastry until it's about ⅛ inch thick. Place on a baking sheet and chill in the fridge for 1 hour or until firm.
- Meanwhile, make the filling. Combine sugar with water and bring to a boil. Turn off the heat and add 2 bags instant milk tea powder and loose black tea leaves. Let sit for 10 minutes. Cool completely.
- Whisk together 4 eggs with evaporated milk and vanilla extract. Add cooled milk tea mixture, whisking until well combined. Strain custard filling and set aside.
- Remove dough from the fridge and peel off top parchment paper. Cut out circles with a 3-inch biscuit cutter and line 2 ½-inch mini tart shells to create the crust. Chill for 30 minutes or until firm.
- Preheat oven to 350 degrees F.
- Remove shells from fridge and fill with milk tea custard until it's about 80% full. Bake the tarts for 10-12 minutes or until the edges of the custard have set. The center will still be a little jiggly.
- Let milk tea custards slightly cool. Serve warm.