Hong Kong Style Egg Tarts – 港式蛋撻
for 12 tarts
- 2 cup cake flour
- ¼ cup powdered sugar
- ½ tsp salt
- 100 g unsalted butter, room temperature
- ½ tsp vanilla extract
- 1 egg
- Some water
- 4 tbsp sugar
- ¾ cup hot water
- 2 egg, beaten
- ¼ cup evaporated milk
- In a large mixing bowl, sift together cake flour, powdered sugar and salt.
- Add soften butter. Bring the mixture together with hands.
- Add vanilla extract and egg. Mix and knead the mixture until smooth. Add some water if the mixture is too dry.
- Cover the dough with plastic wrap. Refrigerate for 30 minutes or until the dough is firm.
- For custard filling, stir sugar in hot water until dissolved and let cool.
- Beat 2 eggs.
- Stir in evaporated milk and sugar water. Stir until well combined.
- Strain the mixture until no lumps and bubbles.
- Chill in refrigerator while making the pastry.
- Preheat the oven to 200˚C.
- Spread a thin layer of butter onto the tart moulds.
- Divide the dough into 12 equal portions and roll into balls.
- Press dough into a tart mould with fingers. Keep pressing and spreading the dough into a shell. Try to achieve uniform in thickness and AVOID thick bottom.
- Stir custard filling and pour into tart shells until about 80% full. DO NOT overflow the shells.
- Bake for 20 to 25 minutes or until surface is golden brown. When the egg rises, reduce heat to 180˚C.
- Wait for several minutes until you can handle the tarts, and then remove the tarts from the moulds.
- Serve while still warm. Enjoy!