Egg tart has an external pastry crust with wobbly egg custard filling and baked. It is a much loved Cantonese dim sum dessert not only in Hong Kong but is consumed in Chinese restaurants all over the world.
Prep Time45 minutesmins
Cook Time40 minutesmins
Resting Time1 hourhr
Total Time2 hourshrs25 minutesmins
Course: Breakfast, Dessert, Snack
Cuisine: Asian Desserts, Chinese
Diet: Gluten Free, Low Salt, Vegetarian
Keyword: Dairy Free, Dim Sum, Dim Sum Recipe, Egg, Egg Custard, Gluten Free, Gluten Free Dim Sum, Gluten Free Dim Sum Dessert, Gluten Free Dim Sum Recipe, Low Carb, Low Carb Baking, Nut Free, Soy Free, Tart, Vegetarian
Sift the gluten free all-purpose flour and corn starch into a large mixing bowl and mix well. Then sprinkle in the xanthan gum and add vegan butter into the mixture and rub the cold butter into the flour until the mixture resembles coarse bread crumbs.
Add the icing sugar, egg and 1 tablespoon water, gently knead to a soft dough (do not over knead). Add another 1 tablespoon water if dough is too dry and a bit more gluten free flour if dough is too wet. Divide the dough into 2 portions, wrap each portion in cling wrap and chill in the refrigerator for 1 hour.
Remove one portion of the dough after chilling for 1 hour in the refrigerator.
Dust work surface and rolling pin with gluten free flour. Roll the dough to 1 cm thickness. Then cut the tart bases with a round cookie cutter to size just slightly smaller than the muffin pan. Place dough in the middle of the pan, press the dough into the pan with your thumbs, starting from the bottom and then the sides. Ensure that the tart shells are even in thickness. Repeat with the second portion of the dough.
For making the custard:
Warm up the rice milk in a small pot on low heat and add in the caster sugar until the sugar is completely dissolved. Do not bring the rice milk to a boil. Let it cool to room temperature.
Whisk the eggs with the rice milk and mix well.
Strain the egg mixture through a very fine sieve to remove any bubbles from the egg mixture. This step is essential for a silky smooth egg custard.
For baking the tarts:
Preheat fan-forced oven to 160C or 320F. Position the oven rack in the lower third of your oven.
Carefully pour the egg mixture into each tart shell until nearly reaching the edges of the tart shell.
Instantly and gently place the pan into the oven and bake the tarts in the oven for 20 to 25 minutes or until the egg custard is baked through. You can test by inserting a toothpick into the egg custard, if it is standing and no egg mixture is sticking to the tooth pick, the filling is ready.
To prevent the egg custards from rising too high, when the egg custard start to puff up, pull open the oven door for about 2 to 3 inches for around 1 minute to settle down the egg custard. Otherwise the egg custards will collapse when cooled quickly.
Let the egg tarts cool a little after removing from the oven and serve.