Egg Tarts (Hong Kong style)
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- Prep time
- 1 hr
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g plain flour
- 15 g icing sugar
- 125 g butter (cold, cut into cubes)
- 1 egg (beaten)
- egg wash
- 2 eggs
- 150 g hot water
- 75 g evaporated milk
- 60 g white sugar
- ½ tsp vanilla extract
Instructions
- 1
TART SHELL
- 2
Preheat oven to 180°C.
- 3
In a mixing bowl, add flour & icing sugar and mix well. Add in cold butter and rub into flour using your fingers. Rub mixture using your hands until it has a rough, crumbly texture (like coarse sand).
- 4
Pour mixture onto a baking tray or clean table, make a well in the centre then pour in beaten egg. Gently mix the egg in, then knead mixture using your palm until it forms a smooth dough.
- 5
Shape dough into a flattened ball, cover with cling wrap, then keep in refrigerator for 1 hour or longer if needed.
- 6
After chilling, remove dough from refrigerator. Roll out the dough into a flat, thin sheet using a rolling pin. Using a round cookie cutter (around the same size as your egg tart mould), cut out 12 circles from the dough sheet.
- 7
Place each circle into a tart mould, then using another tart mould, press down onto the dough so as to flatten it and create the zig zag pattern. Use a fork to poke holes at the bottom of the tart shell. Keep the completed ones in the freezer if not baking immediately.
- 8
Blind bake (by using pie weights, rice or dried beans) the tart shells for around 15 minutes at 180°C. Remove the pie weights and apply a thin layer of egg wash onto the tart shells, then continue baking the them for another 5-10 minutes until you see the bottom of the tart shell browning. Remove from oven and set aside. Reduce oven temperature to 160°C
- 9
EGG CUSTARD
- 10
Meanwhile, add sugar to hot water, and stir until sugar is completely dissolved.
- 11
In a mixing bowl, combine eggs, evaporated milk & vanilla extract. Add mixture into hot water (with dissolved sugar), and use a whisk to gently combine the ingredients so as not to create too much air in the mixture.
- 12
Sieve the egg custard mixture two times to ensure the egg custard is completely smooth.
- 13
Fill each tart shell with egg custard mixture, up to 90% full. Bake in the oven at 160°C for around 25-30minutes. To check if the egg tarts are ready, insert a toothpick into the centre of the egg tart. If the toothpick can stand upright, the egg tarts are ready. If the toothpick falls, bake the egg tarts a little longer.