Egg Tart Trial Run

We’re having egg tarts for Easter at my house this year. Since this is my first time making egg tarts, I thought I should do a trial run before the big day.

The Story

This may be my first time making egg tarts, but it is not my first time eating them. I had my first egg tart in San Francisco last year. Ken attended a conference there, and I had the chance to go with him. While Ken spent his days learning about technology, I spent some time exploring the city. One of Ken’s friends insisted I visit Chinatown and try an egg tart at AA Bakery on Stockton Street. He declared it had the best egg tarts in town. After a quick cable car ride and short walk, I arrived at Chinatown.

Once I found AA Bakery, I quickly spied the personal sized egg tarts in a case by the front door. I couldn’t believe they were only 99 cents each! After ordering my egg tart, I began looking for a place to sit. The small seating area inside the bakery was occupied. Since it was such a nice day, I decided to enjoy my egg tart standing outside along the street. It was almost as crowded outside too. A Chinese man standing next to me noticed I was eating an egg tart. He informed me that the best egg tarts in town were really at another bakery one block over on Grant Street.

I thought it was strange that he was standing outside the bakery promoting a different bakery a block away. I never did look for the bakery on Grant Street. I was completely happy with the egg tart I had.

The Moral of the Story

A fabulous egg tart in the hand is worth more than the promise of a better egg tart a block away.

About the Recipe

After much searching for an egg tart recipe, I picked this Hong Kong Style Egg Tarts recipe from Allrecipes. For my trial run, I reduced the ingredients to make egg tarts for two. The tarts passed Ken’s taste test and were deemed company worthy.

The Cast of Characters

It wouldn’t be an egg tart without the eggs.

The Play-by-Play

Start making the crust by mixing butter into the powdered sugar and flour with a fork.

Add the eggs and vanilla to the butter and flour mixture.

Stir until a dough forms.

Spread the dough into your mini tart pans.

Now begin making the custard by boiling sugar and water in a saucepan.

Once the sugar water is cooled to room temperature, strain the eggs into it.

Whisk in the vanilla and evaporated milk.

Strain the mixture into a large measuring cup.

Pour the filling into the tart crusts.

Bake for about 15 minutes, or until the custard is set and the crust is golden brown.

Let the tarts cool before serving. Top with whipped cream and toasted coconut.

I would have given it 5 stars if I hadn’t over baked the crust.

What are you having for dessert this Easter?