When I lived in Canada, I went to DimSum regularly with friends. Mississauga, Ontario, has some of the best DimSum I've ever had, Toronto China Town included. There's NO decent DimSum in Austin so I have to make up the individual pieces as the mood strikes.
I came up with a morf of many recipes to end up with this version of the most delicious Chinese Egg Tart. These are tender, crunchy, smooth, soft, solid and absolutely delicious.
I cheat with store bought puff pastry, it's delicious and easy and really, if I want egg tarts, I'm not going to start the day before to get homemade puff going... so, go get some puff and keep it in the freezer for exactly this reason. IF you love an egg tart, THIS is the recipe you've been looking for.
TRACY'S EGG TARTS IN PUFF
1 cup hottest tap water
1/2 (scant) cup white sugar
1/2 tsp vanilla
1/2 tsp vinegar
Mix hot water and sugar, to dissolve sugar, leave to cool to room temperature
(alternatively, you can combine water and sugar in 2 cup glass measuring cup, nuke till boiling and leave to cool)
Mix egg, vanilla, vinegar and salt with a fork, in another bowl, GENTLY, no air bubbles.
Add the eggs to the sugar syrup and stir with a metal spoon to combine well
STRAIN twice (once from the measuring cup into the bowl and then once back from the bowl to the measuring cup) and leave to sit while you deal with pastry
I used 1 sheet of puff pastry, roll out and cut into 12 squares.
Line 12 muffin pans or individual tart pans with the pastry
Fill with the egg mixture, yep, all the way to the top
Bake 350 for about 30 minutes on the lower middle rack
Bake till they're beautiful
Cool pan on a rack about 10 minutes then remove tarts and leave as long as you can before you devour them
Here's some progress shots... make these, let me know what you think
There you go Dave, I'm thinking of you and wishing you were here to help me devour these little beauties