When it comes to comfort food, I suppose I’m a little odd: I love Chinese food. Whether it’s a slurpy bowl of noodles, a crisply fried egg roll with a side of won ton soup, or a spicy Sichuan Mapo Doufu, it all warms my heart and makes me happy.
One of my favorite parts of any meal is dessert. So, when I make Chinese food at home, I like to top it off with these sweet Chinese Egg Custard Tarts. Today, P.F. Chang’s Home Menu and Mom it Forward are compensating me to share my recipe with you, and it’s my pleasure to do so!
With the holiday season in full swing, we often find ourselves squeezing dinner between long school and workdays and a full calendar of parties, Christmas concerts, and shopping. I love knowing that I can make these Chinese Egg Custard tarts in advance then pair them with a quick, easy Chinese dinner from P.F. Chang’s Home Menu.
Need some ideas for your own #WokWednesday? Check out the variety of recipes on P.F. Chang’s Home Menu Pinterest board — there are menu options for every course so you can customize your craving!
Last week after days of eating Thanksgiving leftovers, my family was definitely in the mood for Chinese at home, so I headed to our local grocery store to pick up P.F. Chang’s Chicken mini-Egg Rolls and Mongolian Beef in the freezer section. We love those savory slices of tender, marinated beef combined with onions, red peppers, and green string beans so fresh they still crunch.
Knowing I’d saved time making dinner, I also decided to get the ingredients to make a batch of these Egg Custard Tarts so we could end our meal on a sweet note. You’ve probably had these same Hong Kong-style tarts at your favorite Chinese buffet. Did you know you can make them at home in just 30 minutes? Now that’s sweet!
- 1 cup powdered sugar (120 g icing sugar for UK)
- 3 cups all-purpose flour (360 g)
- 1 cup cold butter (2 sticks), chopped
- 1 egg, beaten
- 2 dashes vanilla extract, divided
- ⅔ cup white sugar (148 g caster sugar)
- 12 oz. water
- 9 eggs, beaten
- 8 oz. whole milk
- Preheat the oven to 450°F / 230C / gas mark 8
- Make the tart shells
- In a medium bowl using a fork, or the bowl of a food processor fitted with the S-blade, combine confectioner (caster) sugar and flour until well-blended.
- Add butter, blending with the fork or pulsing in the food processor until the mixture resembles coarse meal.
- Stir in egg and 1 dash of vanilla until a soft dough forms. If the ingredients are too dry, add 1 teaspoon of cold water at a time until the dough forms a soft bowl. If they're too dry, add a bit more flour.
- Divide dough into 12 balls of roughly 2 inches (5 cm). Press each ball into the bottom of a tart mold and bring the dough up the sides to the top. Use the back of a butter knife to level off the top edge.
Make the custard filling
Combine white (caster) sugar and water in a medium sauce pan on the stove and bring it to a boil. Cook until the sugar is completely dissolved then remove from heat and let it cool until room temperature. (Roughly 10 minutes.)
- Beat the 9 beaten eggs into the fully-cooled sugar water until fully mixed, then add 1 dash of vanilla and the milk.
Fill and bake the tarts
Pour the custard into the tart shells and bake at 450°F / 230C / gas mark 8 for 15-20 minutes, until the custard is set and the tart shells begin to turn lightly golden brown.
- Cool before serving.
Want to add a little extra to your Chinese dinner at home? Serve these Hong Kong-style Egg Custard Tarts. Don’t forget to include a bowl of tangerines or mandarins on the side — they’re symbols of good luck and wealth!