Hong Kong Style Egg Tarts
When I visited Hong Kong I discovered egg tarts for the first time. They are not to be confused with Portuguese custard tarts and totally different but so interesting. We went to the traditional place in Hong Kong city centre Calle Tai Cheong Bakery and queued for quite a while. It was a delicious and totally different experience. They tasted unlike anything I have ever tired. So here is the recipe, I need to share this because it is actually so easy to make and doesn’t require that much effort and time at all.
You can roll out the pastry on a silicone baking mat to save you from having to clean your entire kitchen surface afterwards. So easy to clean and easy to use as well.
- 200 g plain flour
- 1 pinch salt
- 60 g caster sugar
- 120 g unsalted butter
- 1 large egg
- 100 g boiling water
- 50 g caster sugar
- 85 g evaporated milk
- 1/4 tsp vanilla bean paste
- 2 large eggs
To make the shortcrust pastry, place the plain flour, salt, caster sugar, butter and egg ing the mixing bowl. Combine 10 Sec. / Speed 6. Transfer the mixture onto a piece of cling film and form into a disc. Wrap and chill for at least 1 hour.
- Once chilled, preheat the oven to 200C / 180C Fan / Gas Mark 6.
- Remove the pastry from the fridge and place onto a silicone baking mat dusted with flour. Roll out to 0.5cm thickness and cut out 10cm discs with a round cookie cutter. Place the discs into a 12-hole muffin tin and press in until you have nice pastry cases.
To make the filling, place the boiling water and caster sugar in the mixing bowl. Combine 10 Sec. / Speed 4.
Add the evaporated milk, vanilla bean paste and eggs and combine 20 Sec. / Speed 4. Pour the filling into the prepared cases to about 3/4 height of each case.
Bake for 10 minutes, then lower the temperature to 180C / 160C Fan / Gas Mark 4 and bake for anther 5-10 minutes until the egg tarts are just set and nicely golden.
- Remove and leave to cool before removing them from the muffin tin.
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