Chinese Egg Custard Tarts from New York Cult Recipes by Marc Grossman
Warm custard tarts straight out of the steam oven are a staple of Chinatown coffee shops. For the authentic shiny egg custard, you need to bake it slowly at a low temperature.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 175 g (6 oz) unsalted butter, softened
- 4 egg yolks
- 4 eggs
- 85 ml (2¾ fl oz) evaporated milk
- 175 g (6 oz) coconut oil, soft or melted
- 150 g (5½ oz/⅔ cup) sugar
- 250 g (9 oz/1⅔ cups) plain (all-purpose) flour
- 3 teaspoons cornflour (cornstarch)
- 375 ml (13 fl oz/1½ cups) water
- 80 ml (2½ fl oz/⅓ cup) iced water
- 1 egg
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