Egg tarts Hong Kong Style
Equipment
- Oven
- Hand Mixer/ Stand mixer
- Mixing Bowl
- Rolling Pin
- Whisk
- Sieve
- Tart Mould 3� x 3� x 1.5�
Ingredients
Sugar Crust
- 125 g Butter (Room Temperature)
- 55 g Icing Sugar
- 1 nos Egg (Grade A)
- 1 tsp Vanilla Essence
- 200 g All Purpose Flour
- 25 g Cake Flour
Egg Tart Filling
- 70 g Castor Sugar
- 150 ml Hot Water
- 2 nos Egg (Grade A)
- 75 g Evaporated Milk
Instructions
Sugar Crust
- Cream the butter and icing sugar at medium speed until the mixture is smooth.
- Add in egg in two portions, half at a time, beat over low speed. Add vanilla extract and mix well.
- Sift in the flour in two batches, scraping down the sides of the bowl between additions with a spatula. Make sure all ingredients have combined well.
- Wrap the dough with the cling film, then rest and chill the dough in the fridge for 15 minutes.
- Knead the dough. Then, roll out the dough to a � cm thickness.
- Cut dough with a cookie cutter that is just a bit bigger than your tart tin in size.
- Line the dough inside the tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides.
- While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.
Egg Tart Filling
- Add the sugar into hot water, mix until it has completely dissolved.
- Whisk the egg with evaporated milk. Pour in the sugar water and mix well.
- Sift the egg mixture to get rid of any foam. Carefully pour egg mixture into each tart shell.
Baking Tarts
- Preheat the oven to 200�C. Position the baking tray on the rack in lower third of oven.
- Bake the tarts for 10 to 15 minutes until the edges are lightly brown.
- Lower the heat to 180�C but always keep an eye on them.
- Once you see the custard has puffed up a bit, pull the oven door open about 2 - 3 inches.
- Bake for another 10-15 minutes until the custard is cooked through.
- Insert a toothpick into the custard. If it stands on its own, it�s done.
- You can serve it either hot or cold. Both are delicious!
Notes
(Can get about 12 nos of tarts size 3� x 3� x 1.5�)