hong kong-style egg tart (港式蛋撻)
This Hong Kong-style egg tart recipe is enough to make 9 medium sized tarts, it depends on the size of your mould!
- Prep time
- 45 min
- Cook time
- 20 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 50g unsalted butter
- 30g powdered sugar, sifted
- 100g cake flour*
- 1 egg yolk
- a pinch of salt
- 60mL water
- 20g white sugar
- 1 egg
- 40g evaporated milk
Instructions
- 1
In a mixing bowl, combine butter, powdered sugar and egg yolk. Then mix in cake flour and salt. Mix everything well until it forms into a dough.
- 2
Cover the dough with cling film and refrigerate for about 30 minutes.
- 3
Dissolve the sugar in hot water.
- 4
In a bowl, whisk one egg, then add evaporated milk and sugar water and combine well.
- 5
Pour the mixture into a jug through a strainer to remove excess bubbles.
- 6
Preheat the oven at 190˚C / 347˚F.
- 7
Distribute the dough evenly to the the egg tart moulds, then evenly pour the egg custard to fill the tart shells [Note: Make sure to leave at least 1cm space and not fill to the top, as the custard rises during baking].
- 8
Bake at 190˚C / 347˚F for 17-20 minutes. Allow the tarts to cool for 10 minutes before serving. Enjoy!