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Cooking

With Jules

Chinese-Style Egg Tart

With Fruit Salad and Raspberry Sorbet

Try this delicious dessert as part of the Lunar New Year Chinese themed menu, along with homemade spring rolls with dipping sauce and stir-fried beef or tofu with black bean, egg-fried rice and tenderstem broccooli.

INGREDIENTS

For the Chinese-style egg tart

  • 250g Plain flour
  • 1 pinch salt
  • 140g Butter, cut into small dice
  • 60g Icing sugar
  • 1 Egg, beaten
  • 30g Filtered cold water

For the egg custard filling

  • 250ml Filtered cold water
  • 150g Caster sugar: Bring to the boil to make a syrup, cool and reserve 280ml for this recipe, use the rest for the fruit salad.
  • 3 Eggs
  • 100ml Evaporated milk
  • 5g Vanilla extract

For the fruit salad and sorbet

  • 50g each extra-sweet pineapple, watermelon and Galia melon cut into small dice
  • 50g pomegranate seeds
  • ½ passion fruit seeds
  • Reserved syrup 
  • 4 balls / scoops of raspberry sorbet

METHOD

Making the egg tart

  • Pre-heat the oven to 170 C, 150 C for Fan or Gas Mark 4. Set up a 20cm flan on silicone paper.
  • Meanwhile place the flour, icing sugar, butter and salt in a food processor and blitz until the mix resembles small breadcrumbs. Add the egg and water, blitz until the mixture forms a soft dough. We only need two-thirds of the pastry for this recipe so cut one third off and reserve for another use, mould the two-thirds into a ball, clingfilm and refrigerate for 30 minutes.
  • To make the egg custard filling: In a bowl, combine the eggs, evaporated milk and vanilla extract, beat until smooth then strain into the reserved 280ml of syrup. 
  • Making the pastry: On a floured worktop roll out the pastry to form a uniform circle around 30cm in diameter. Line the flan ring with the pastry then prick the base with a fork to stop the pastry from rising. Rest again in the fridge for 30 minutes (this stops the pastry from shrinking). Line with greaseproof paper then add either baking beans or rice. Place in the oven for 10 minutes to seal the tart base.
  • Remove the tart base from the oven and allow to cool. Pour in the egg custard mix then return to the oven and cook for around 35 minutes or until the custard is set. Cool then use a sharp knife to remove any excess pastry from the top of the flan ring. Remove the flan ring, slice into eight pieces then chill until ready for serving.

For the fruit salad

  • Mix all ingredients together, chill until ready for serving.

Finishing the dish                  

  • Lay out four serving plates. Place the egg tart at the top of the plate. Place the scoop of raspberry sorbet on the left-hand side of the plate. Drizzle the fruit salad on the right-hand side of the plate. Serve.