A popular dim sum dessert consisting of a flaky pastry shell filled with a silky, sweet egg custard.
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9 items
Cut cold butter into flour until crumbs form. Add egg_yolk and ice water. Mix until dough forms.
Wrap dough in plastic and chill for 30 minutes.
Dissolve sugar in hot water. Let cool completely. Whisk eggs, evaporated_milk, and vanilla. Add sugar water.
Strain the custard mixture through a fine sieve to remove bubbles and chalaza.
Roll out dough to 1/8 inch thick. Cut circles and press into tart tins.
Pour custard into shells (fill 80%).
Bake at 375°F (190°C) for 20-25 minutes until crust is golden and custard is set but jiggly.
Cool slightly before unmolding.
