Hong Kong Egg Tarts

Description

These Hong Kong Egg Tarts are a classic treat! The buttery crust complements the sweet, creamy custard filling perfectly.

Ingredients

For the Shortcrust Pastry:

• 250g all-purpose flour
• 125g unsalted butter, cold and cubed
• 50g icing sugar
• 1 large egg yolk
• 2-3 tbsp ice water

For the Egg Custard Filling:

• 150ml water
• 100g granulated sugar
• 4 large eggs
• 100ml evaporated milk
• 1/2 tsp vanilla extract

Instructions

1. Make the Pastry: In a large bowl, rub the cold butter into the flour until it resembles breadcrumbs. Stir in the icing sugar.
2. Add the egg yolk and ice water, mixing until a dough forms. Be careful not to overmix.
3. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
4. Prepare the Custard: In a saucepan, heat water and sugar over medium heat until the sugar dissolves. Let it cool slightly.
5. In a separate bowl, whisk the eggs, evaporated milk, and vanilla extract together.
6. Gradually pour the sugar syrup into the egg mixture, whisking constantly to prevent the eggs from cooking.
7. Strain the custard mixture through a fine-mesh sieve to remove any lumps.
8. Assemble the Tarts: Roll out the pastry dough and cut out circles slightly larger than your tart tins. Press the pastry into the tins.
9. Pour the custard filling into the pastry-lined tins, filling them almost to the top.
10. Bake: Preheat the oven to 375°F (190°C). Bake the tarts for 20-25 minutes, or until the custard is set and the pastry is golden brown.
11. Let the tarts cool slightly before removing them from the tins. Serve warm or at room temperature.

Chef's Secret

Always use room temperature ingredients for the best texture. Strain the custard mixture well to achieve an extra smooth filling!