Giant Egg Tart Pie
We've transformed a beloved Chinese bakery classic into an impressive full-sized dessert that will wow your guests. Our version features a delicate, buttery pastry crust enveloping a smooth, velvety egg custard that strikes the perfect balance of sweetness. By scaling up the traditional dim sum treat into a show-stopping pie, we've created the ideal dessert for spring celebrations and holiday gatherings. The luxurious golden filling, with its rich egg-yolk hue, makes this both a feast for the eyes and the taste buds. Ingredients
Ingredients
1 1/4 cups water
1 cup sugar
1 sheet puff pastry, defrosted
4 Eggland's Best eggs, large + 2 yolks
3/4 cup milk
1 tsp vanilla extract
Preparation
Syrup:
- Syrup: Heat water and sugar in a saucepan until thickened, then cool (25 minutes).
- Par-bake Shell: Preheat oven to 400°F. Roll out puff pastry into a 12-inch circle, fit into a tart pan, and press against the sides. Add parchment and weights; bake 15-18 minutes until lightly golden.
- Filling: Whisk eggs, milk, and vanilla. Gradually add cooled syrup. Strain if desired.
- Fill & Bake: Reduce oven to 350°F. Remove weights, pour filling into the hot tart shell. Bake for 50-60 minutes until set.
- Cool & Serve: Cool for 30 mins-1hr before serving. Store in the fridge for up to 4 days, reheating if needed.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 410 |
| Fat | 22.1g |
| Saturated Fat | 7g |
| Cholesterol | 660mg |
| Sodium | 159mg |
| Carbohydrates | 28.6g |
| Dietary Fiber | 0.3g |
| Protein | 15.3g |
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