Hong Kong Style Egg Tarts
Serves: makes 10 tarts
Prep Time: 20 minutes (not including inactive time)
Total Time: 1 Hour (not including inactive time)
Ingredients:
For the Dough:
11 tablespoons/5.5 oz butter, softened
1/2 cup/4 oz. sugar
1/2 teaspoon salt
1 egg
1 + 1/2 cup/8 oz. all-purpose flour
For the Filling:
1/2 cup/4 oz. sugar
1 cup/8 oz. water
3 eggs, beaten
1/2 cup/4 oz. evaporated milk
1 teaspoon vanilla extract
- To make the dough, use a food processor to blitz butter, sugar, salt, and eggs together until spreadable. Add Flour into the butter mix and form a dough. Cover with plastic and chill the dough until firm, but not hard, about 40 to 50 minutes.
- Divide the dough into 30g sized portion. Roll each portion into a ball and chill the balls until firm. Fit each ball into a muffin tin and use a thumb to spread out the dough inside each cavity until all sides are covered. Chill the muffin tin for another 15 minutes until the dough is firmed. Pre-heat oven at 400F.
- Meanwhile, make the filling by dissolving sugar in water, set aside. Combine eggs, evaporated milk, and vanilla extract and strain the liquid through a fine sieve. When sugar mixture is cool, combine with egg mixture. Strain again.
- Pour the egg filling into the chilled tart shells almost all the way up, leaving about 5% of the space on top. Bake in the oven at 400F for 15 minutes, and then turn the oven down to 350F, and bake for 12 more minutes.
- Let the egg tarts cool down for 5 minutes and transfer them out of the muffin tins and let rest for another 5 minutes on a rack before serving them. Bon appétit!
