Hong Kong Style Egg Tarts

Prep Time

1h 15m

Cook Time

25m

Total Time

1h 40m

Ingredients

Dietary Information: This recipe contains gluten, dairy, and eggs. For a dairy-free version, substitute plant butter in the pastry and use full-fat tinned coconut milk instead of evaporated milk.

Makes approximately 16 tarts
2 cups all purpose flour (fluffed and spooned into measuring cup)
1/8 teaspoon salt
12 tablespoons unsalted butter (slightly softened)
2 tablespoons cold water
½ cup granulated sugar
1 cup hot water
1/2 cup evaporated milk (at room temperature)
3 large eggs (at room temperature)
1 teaspoon vanilla extract

Instructions

1) In a bowl, combine the flour and salt. Cut in butter until mixture resembles coarse crumbs.

2) Add cold water and bring the dough together. Wrap and refrigerate for 20 minutes.

3) Roll the dough into a roughly 6×15 inch rectangle, fold it into thirds, turn, and repeat. Chill for 1 hour.

4) Meanwhile, dissolve sugar in hot water, cool, then whisk in milk, eggs, and vanilla. Strain the custard to remove bubbles in the mixture for a smooth, glassy egg tart.

5) Preheat oven to 375°F/190°C. Roll dough 5mm thick, cut 4 inch circles, and line tart tins, leaving a lip over the top of the tin. Optional: Use a fluted cutter or the tip of a chopstick or fork to make a crimped edge around the rim of the dough.

6) Fill shells three quarters full with custard. Reduce oven to 350°F/180°C, bake 26–29 min.

7) Cool at least 10 minutes before serving.

Tips: For the best results, eat these Hong Kong egg tarts while they are still warm! The egg tarts can be refrigerated and stored for up to 3-5 days in an air tight container after they have completely cooled. Reheat in a preheated oven at 300°F for 5-8 minutes or serve at room temperature.

Source: The Woks of Life