I’ve always loved the taste of ginger and was inspired by my local bakery’s ginger themed desserts. These can be fantastic for entertaining especially if you want something that will get your guests buzzing about your skills in the kitchen.
The tart itself is a cookie base, which makes it lighter in terms of calories and fat compared to the typical flakey pastry you would get at a Chinese bakery.
This recipe makes about 30 ginger egg tarts if you’re using 7-inch diameter tart tins.
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For the tart you will need:
- 1 cup of room temperature butter
- 3 cups of all-purpose flour
- 1 cup of confectioners’ sugar
- 2 eggs
- 1 teaspoon of vanilla for flavour
- 1 pinch of salt
For the Ginger Egg Tart Filling you will need:
- 9 eggs gently whisked
- 1/2 cup cream
- 1 cup of milk
- 2/3 cup of granulated sugar
- 1/4 cup of finely grated ginger (you can add less or more depending on your taste)
- 1 cup of evaporated milk
Directions for tart:
- Preheat oven to 350 degrees Fahrenheit.
- Mix confectioner’s sugar and flour in a large bowl.
- Whip the room temperature butter for 2 minutes in the mixing bowl. Then add the vanilla to incorporate.
- Add the flour and sugar mixture and continue mixing until you get a nice sand texture.
- Add 2 eggs, one at a time to the mixture.
- Take the dough out of the mixing bowl and form it into a ball.
- Wrap the dough in cling wrap and allow to rest in the fridge for at least an hour up to a night.
- Take the chilled dough and cut the dough into 20-25 gram discs.
- Mould the dough into the tart tins until you get a nice thin and even tart.
- Using a fork, poke a few holes at the bottom of the tin.
- Flash bake the tarts without any filling for 5 minutes. If you have baking beads, you can use them at this point.
- Remove the tarts from the oven and let it chill.
Directions for ginger-egg filling:
- Put cream and the milk in pot.
- Add 1/4 of grated ginger to pot.
- Add 2/3 cup of granulated sugar to the pot.
- Heat at medium low until sugar is dissolved
- Cover and let it cool until room temperature.
- In a bowl, strain egg mixture into sugar mixture while constantly stirring.*
- Once complete, mix in 1 cup of evaporated milk to the mixture.
- Strain the complete mixture into a large measuring cup (large clean bowl with a funnel).
- Fill the semi-baked tart shells with egg mixture to desired height.
- Bake in the oven for 18-20 minutes until the tart is golden brown and the custard is cooked. Keep an eye on the custard as once it overcooks, it will not have a silky custard texture and resemble more of an omelette.
This can be served fresh out of the oven or cooled overnight. Serve with a hot cup of your favourite tea and enjoy!
The cooking adventure shall continue,
-The Piquey Eater