Milk Tea Egg Tarts

By combining two of my favorite Asian desserts, milk tea, and egg tarts, I present to you, milk tea egg tarts!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the shortcrust pastry dough. Combine 1 1/4 cups all-purpose flour with 1/4 cup plus 2 tbsp powdered sugar, and 1/4 tsp salt. Add 1/2 cup butter and blend in the ingredients with a pastry cutter or food processor until the mixture resembles coarse sand. Add 1 egg yolk and 1 tbsp water and mix just until the dough comes together. Shape the dough into a disc and wrap in plastic wrap. Chill for 1 hour or until firm.

Step 2

Meanwhile, make the filling. Combine 1/4 cup sugar with 1 cup water and bring to a boil. Turn off the heat and add the 2 bags instant milk tea powder and 1 tbsp loose black tea leaves. Let sit for 10 minutes. Cool completely.

Step 3

Whisk together 4 eggs with 1/2 cup evaporated milk and 1/2 tsp vanilla extract. Add in the cooled milk tea mixture, whisking until well combined. Strain the custard filling and set aside.

Step 4

Dust a clean work counter with flour. Roll out the shortcrust pastry until it's about 1/8 inch thick. Cut out squares big enough to cover the mini tart shells and line the shells with the pastry dough, making sure not to stretch the dough too much. Place the shells on a baking sheet and chill for 10 minutes.

Step 5

Preheat oven to 350 degrees F.

Step 6

Remove the shells from the fridge and trim off any excess dough that hangs over the edges. Fill the shells with the milk tea custard until it's about 80% full. Bake the tarts for 10-12 minutes or until the edges of the custard have set. The center will still be a little jiggly.

Step 7

Let the milk tea custards slightly cool. Serve warm.

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