Chinese Egg Tarts with Honey Ginger Syrup – Sweet, Flaky, and Perfectly Delicious! 🥮🍯
If you’ve never tried making Chinese egg tarts at home, you’re in for a treat! These little golden desserts are flaky, creamy, and just melt in your mouth. But we’re adding a little something extra—a honey ginger syrup to drizzle on top for an extra layer of sweetness and zing! 🍯✨Let’s jump right in and show you how to make these egg tarts with a twist. You’ll be surprised at how easy and fun they are to make!
Ingredients
- 1 ½ cups All-purpose Flour
- ½ cup Butter (cold, cut into cubes)
- ¼ cup Powdered Sugar:
- 1 large Egg Yolk:
- 1-2 tbsp Cold Water (as needed)
- 3 large Eggs
- ½ cup Sugar
- ¾ cup Evaporated Milk
- 1 tsp Vanilla Extract
- ½ cup Hot Water
- 3 tbsp Honey
- 1 inch piece Fresh Ginger (grated)
- ¼ cup Water
Instructions
- Step 1: Make the Tart Shells 🥧Let’s start with the flaky, buttery tart shells. These are super simple and come together in no time.In a large bowl, mix the flour and powdered sugar together.Add the cold butter cubes and use your fingers to rub them into the flour mixture until it looks crumbly.Add the egg yolk and cold water (one tablespoon at a time), mixing until the dough comes together. Don’t overwork it!Wrap the dough in plastic wrap and pop it into the fridge for about 30 minutes to chill.
- Step 2: Prepare the Custard Filling 🍮Now let’s get to that smooth, creamy custard filling—the heart of every Chinese egg tart!In a medium bowl, whisk together the eggs, sugar, evaporated milk, and vanilla extract until well combined.Add the hot water and stir it in until the mixture is smooth. Set this aside for now!
- Step 3: Roll Out the Tart Dough 🍥Preheat your oven to 375°F (190°C).Once your dough has chilled, roll it out on a lightly floured surface to about ¼-inch thick.Cut out circles big enough to fit into your tart molds (you can use a glass or cookie cutter for this).Press the dough circles into the tart molds and trim off any excess around the edges.
- Step 4: Fill and Bake 🍳Pour the custard filling into the tart shells, filling each one about ¾ of the way.Carefully place the filled tarts into the oven and bake for 20-25 minutes, or until the custard is just set and the tart shells are golden brown.Let them cool for a few minutes before removing them from the molds.
- Step 5: Make the Honey Ginger Syrup 🍯While the tarts are cooling, let’s whip up the delicious honey ginger syrup!In a small saucepan, combine the honey, grated ginger, and water.Bring the mixture to a simmer and let it cook for about 5 minutes, stirring occasionally, until the syrup thickens slightly.Remove from heat and strain out the ginger pieces. Set the syrup aside to cool.
- Step 6: Drizzle and Enjoy! 🌟Once your tarts have cooled, drizzle that warm honey ginger syrup over each one. Trust me, it adds the perfect touch of sweetness and zing! Serve them up with tea or as a dessert after dinner, and watch them disappear!
Notes
Tips & Tricks 🥄
- Don’t Overbake: Keep an eye on your tarts. You want the custard to be just set but still a little jiggly in the middle.
- Chill the Dough: Don’t skip chilling the dough! It helps the pastry stay flaky and hold its shape.
- Customize the Syrup: Want more ginger flavor? Add a little more grated ginger to the syrup for an extra kick.
Serving Ideas 🍴
These Chinese egg tarts are perfect on their own, but if you want to get fancy, serve them with a side of fresh fruit or even a dollop of whipped cream. And don’t forget that delicious honey ginger syrup—it’s the star of the show!