Description
Delicious tarts filled with creamy milk tea custard, perfect for any occasion.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 9 tablespoons powdered sugar
- 1/2 teaspoon salt
- 3/4 cup cold butter, cut into small chunks
- 1 large egg yolk
- 2 tablespoons ice cold water
- ¼ cup granulated sugar
- 1 cup water
- 2 bags instant milk tea powder
- 1 tablespoon loose black tea leaves
- 4 large eggs
- 1/2 cup evaporated milk
- 1/2 teaspoon vanilla extract
Instructions
- Make the shortcrust pastry dough. Combine all-purpose flour with powdered sugar and salt. Add butter and blend in the ingredients with a pastry cutter or food processor until the mixture resembles coarse sand. Add egg yolk and water, mixing just until the dough comes together.
- Shape the dough into a disc and place it between two sheets of wax paper. Roll out the shortcrust pastry until it’s about ⅛ inch thick. Place on a baking sheet and chill in the fridge for 30 minutes or until firm.
- Meanwhile, make the filling. Combine sugar with water in a medium saucepot and bring to a boil. Turn off the heat and add the 2 bags of instant milk tea powder and loose black tea leaves. Let sit for 10 minutes. Cool completely and strain.
- Whisk together the 4 eggs with evaporated milk and vanilla extract. Add the cooled milk tea mixture, whisking until well combined. Strain custard filling and set aside.
- Remove dough from the refrigerator and peel off the top wax paper. Cut out circles with a 3-inch biscuit cutter and line 2 1/2-inch mini tart shells to create the crust. Chill for 30 minutes or until firm.
- Preheat oven to 350 degrees F.
- Remove shells from refrigerator and fill with milk tea custard until it’s about 80% full. Bake the tarts for 20-22 minutes or until the edges of the custard have set. The center will still be a little jiggly.
- Let milk tea custards slightly cool before removing from the tart shells. Serve warm or at room temperature.
Notes
- Ensure the butter is cold for a flaky crust.
- These tarts can be made ahead of time and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 8g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg