If you go eat dim sum, I strongly urge you to order freshly made egg tarts. When they come straight out of the oven, there is just nothing like it. Sure, it’ll still be good when you have them a couple of hours later. But when they’re still warm and oh so soft…they are incredible. My mouth is drooling just thinking about it. Since I’m not sure when I’ll be dining at a dim sum restaurant again, I made it my mission to make homemade egg tarts. Ah, but of course, I had to add my own spin and make it a very special flavor. By combining two of my favorite Asian desserts, milk tea, and egg tarts, I present to you, milk tea egg tarts!
**Helpful tips and common mistakes
The steps for making milk tea egg tarts are actually fairly simple. If you ever made a custard pie, it’s very similar. First, make the pastry dough. Then the filling. Next, pour the filling into the crust and bake until it has set. And that’s it, folks!
For the crust, we’re going to make a shortcrust pastry dough for the ultimate buttery crust. Combine the flour with powdered sugar, and salt, and blend in the butter until well combined. Add 1 egg yolk and a touch of water and mix just until the dough comes together. Don’t overwork the dough or the crust will be tough. The dough may look a little dry but it’ll come together as it rests in the fridge.
I used mini tart shells that are 2 1/2 inches in diameter, the same size as the egg tarts served at dim sum restaurants. If your tart shells are bigger, you may want to make double the amount of pastry dough to have enough crust.
While the dough is resting, make the filling. To make the milk tea flavor, you’re going to need instant milk tea powder. You can find these at almost any Asian market.
I used a combination of milk tea powder and actual tea leaves to get a strong tea flavor. If you only use the instant milk tea powder, the flavor can be very mild.
Steep the milk tea powder bags and loose tea leaves in the sugared water and let it sit for 10 minutes. Cool the tea water completely.
While the tea is cooling, roll out the pastry dough. Here’s the trick: if your kitchen is particularly warm, work quickly. This dough is soft when it’s warm so it’s easier to handle when it’s chilled. When I made these milk tea egg tarts, it was 85 degrees in the kitchen. To avoid having a soft pastry mess, I rolled out the dough, lined the tart shells, then chilled them for 10 minutes before trimming the ends.
Now let’s get back to the filling. Whisk the tea sugar water with eggs, evaporated milk, and vanilla extract. Strain the mixture, discarding the tea leaves. Straining the custard will also yield a smoother filling. Pour the filling into the prepared crusts and immediately pop them in the oven.
Here is where timing is crucial. If you notice your milk tea egg tarts starting to puff up, take them out of the oven immediately. When they puff up in the oven, they will shrink and crack while cooling. It takes about 10-12 minutes for the custard to set, but keep an eye on the tarts to prevent them from over-baking.
Let the egg tarts cool slightly and then you can finally enjoy the fruits of your labor. These milk tea egg tarts really hit the spot for me. Bonus? You can’t find these anywhere making them extra special!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.