A different twist on the popular dim sum treat! These glossy smooth egg tarts pairs wonderfully with the subtle sweet blueberry filling. Perfect for Mother’s Day
Egg tarts are actually pretty easy once you have the crust down, and that’s mostly up to how you like your crust. There is one style where it’s pretty much a small pie crust and the other one is a lot more like a crumbly tart crust. I went for the one that is flakier since that’s the one I prefer.
For the custard, it’s pretty straight forward. All you have to do is mix all the ingredients together and portion them into the crust. The thing that was most difficult for me was to actually get the filling into the egg tart. Of course if you don’t want the filling you can just skip that part and go straight to the custard.
The inspiration of adding a filling to egg tarts was from this one that my parents brought back from China Town. It was these egg tarts that had a mix of red bean and blueberries as a filling. It tasted ok, but I thought that the filling was a little too bland and the mashed red bean texture didn’t really go that well with the egg tars. So I thought I’d go make my own fruit filled tarts.
The filling took a couple tries until I figured it out. I knew I wanted to use blueberries because of it’s subtle sweetness and flavour which won’t overpower the smooth silky egg tart. My first attempt in adding a filling was to just pop some frozen berries into the custard and bake it. It totally failed because the berries floated to the top and caused the custard to change colours. It ended up looking super lumpy and purple.
The second attempt was to try something thicker so it would stay on the bottom. I tried some blueberry jam I found in my fridge and added that to the bottom before pouring the custard on. The jam totally didn’t work either because it was still too liquid-y. The jam mixed with the custard when it was baking causing weird colouring on the top. But none of the filling floated to the top so I felt I was going in the right direction.
The final attempt was to make my own jam with some frozen blueberries. I cooked them until most of the water was gone, and added some cornstarch to thicken whatever liquid was left. I used that for the filling and it worked perfectly! Which was awesome since I was getting a little tired of egg tarts by then.
1/2 cup sugar
1/2 cup warm water
1/2 cup evaporated milk
1/8 tsp salt
1/4 tsp salt
1 tbsp ice cold water
3/4 cup cold butter (cubed)
1 1/2 cup all purpose flour
1 cup frozen blueberries
1/8 tsp salt
3 tbsp sugar
3/4 tsp cornstarch
3/4 tsp water
Start by making the crust. Whisk all the dry ingredients, and then dump the cold butter in. With a mixer, pastry blender, or your finger tips, cut the butter into the flour until the fat is pea sized.
Add some water (1 tsp at a time) and squeeze the ingredients until everything comes together. Wrap the dough, and place it in the fridge for 30 minutes.
In the meantime, lets work on the filling. On a non-stick pan mix the blueberries, salt and sugar together and cook them over medium low heat until you have a very thick jam. Mix the water with the corn-starch and stir it into the jam for a couple minutes over the heat. Set aside to cool.
After 30 minutes take the dough out and roll it into a rectangle that’s 1/8 inch thick. Fold one end 1/3 the way in, and fold the other over 1/3 making a three layered dough. Wrap that up and place it in the fridge for 20 minutes.
Once the dough is rested, roll it out again until it’s 1/8 inch thick. Using a ring cut out circles that will fit your tart tin. If you don’t have a large enough ring you can leave the dough a little thicker, cut out the circles and use a rolling pin to roll them to desired size.
To make the custard dissolve the sugar and salt with the warm water. In another bowl whisk the eggs till they’re a pale yellow, stir in the evaporated milk and then slowly pour in the sugar + salt syrup into the eggs while whisking. This is to prevent the warm water from cooking the eggs. Pour the mixture through a fine sieve to get a glossy egg tart.
Place the crust onto the tins and use a toothpick on make small dips on the side to make its signature crust. Spread a small amount of jam onto the bottom and carefully ladle the custard 2/3 full for each tin.
Bake at 350F for 10-15 minutes or until the centre no longer jiggles when you shake them. You will want to keep an eye on the egg tarts, if the heat is too high it can cause the egg tarts to balloon which will then cave in when it cools and ruin your egg tarts. If the custard starts to rise too much, carefully open the oven door to let some heat out and then lower the oven temperature to finish the baking.