Photography Jasper Yu
CHEF YAN WEI from Kai Garden shares her recipe for this dim sum favourite.
Makes 25 tarts
For the oil dough:
300g plain flour
150g vegetable shortening
150g salted butter
30ml corn oil
For the water dough:
150g plain flour
19g bread flour
9g milk powder
28g vegetable shortening
45g egg, beat an egg then measure out what you need
100ml water a pinch of salt
For the egg custard:
82g egg, beaten
10ml evaporated milk
110ml sugar syrup, make a simple syrup by mixing
2 parts water to
1 part sugar
10ml fresh, full-cream milk
1 Make the oil dough by combining all the ingredients for it in an electric mixer. Mix until a dough is formed.
2 Dust a work surface with flour, and knead the oil dough into a ball. Wrap with cling film and chill in the fridge for 20min.
3 Make the water dough by combining all the ingredients for it in an electric mixer. When the dough forms, roll it into a 1cm-thick sheet with a rolling pin. Both the oil and water doughs should have the same texture and firmness.
Make the tart base and egg custard:
1 Wrap the rectangular water dough around the ball of oil dough, pulling the edges in to cover the oil dough fully.
2 Roll out the combined dough until it’s flat, and roughly eyeball it into three sections. Fold the left section onto the centre, then the right side over the first flap – you should have three stacked layers of dough.
3 Roll the dough flat again and repeat the folding process. Do this two more times – this process is what makes the tart base soft and flaky. Cover with cling wrap and store in the fridge while you make the egg custard.
4 Mix all the ingredients for the egg custard in a large bowl. Run it through a sieve to ensure that there are no lumps and the mixture is smooth.
Bake the tarts:
1 Preheat the oven to 200 deg C. Take the dough out of the fridge and roll it to about 0.4cm thick.
2 Use an egg tart mould to stamp the dough into individual bases before pressing each one into the mould.
3 Prick small holes in the base, then pour in the egg custard. Bake for 10 to 12min until the crust is golden and the custard is firm.