I have always been fervently trying to make my own Hong Kong-style Egg Tarts for years. After giving up for a year and a half, I finally mustered the courage to make these again. I am really glad to see the end results of these Hong Kong-style Egg Tarts!
The biggest obstacle I faced was honestly, making an even crust. Since my Hong Kong-style egg tarts used a fluted (jagged edges) mould, it was definitely more intimidating to shape evenly and to get it out. In the end, I decided to coat the moulds with oil or melted butter, and then to knock the pastry out of the mould gently.
Another interesting factor to consider is how thick you would like the pastry layer to be. Being a huge fan of thick pastry doughs, I made mine to be thicker than the norm. However, you can divide the pastry dough into 14 or 16 instead of 12 (what I used).
The egg custard layer (filling) should be difficult to go wrong. However, make sure to whisk or stir with a fork the egg batter and evaporated milk well. Doing so prefers any clumps from forming. In order to further ensure the egg custard layer is silky smooth, sift the egg custard mixture. Do feel free to adjust the sugar level accordingly to taste.
Without further ado, I wish everyone a prosperous Chinese New Year to come and here’s the recipe!
Hong-Kong Style Egg Tarts Recipe
by Javier Tan January-26-2020
With a buttery crumbly crust that matches well with the silky egg custard filling, these Hong-Kong style Egg Tarts are a timeless classic that always impress.
1/2 Cup or 115g of Unsalted Butter, Softened at Room Temperature
1 and 1/2 Cup or 190g of All-Purpose / Plain Flour
3 Tablespoons + 1 Teaspoon or 40g of Granulated White Sugar
1 Tablespoon or 15ml of Milk (Room Temperature)
1/4 Tsp or 1.4g of Table Salt
For Egg Custard Filling:
3 Eggs (weigh 60g incl. shell), + 1 Egg Yolk
1/2 Cup + 2 Tablespoon or 85g Caster Sugar (Up to 100g for sweeter)
1/2 Cup + 2 Tablespoon or 150ml Hot Water
1/3 Cup or 80ml Evaporated Milk
3/4 Teaspoon or 4ml Vanilla Essence
Cream together softened butter and sugar until it is light and fluffy, about 2 minutes.
Then, add in salt and milk and mix well.
Sift the flour. Next, fold in the flour into the batter.
Once completed, refrigerate the batter for 25 minutes. In the meantime, preheat the oven to 180 degrees C (or 350F) and prepare the egg filling.
First, heat up the water and sugar under medium or medium low heat until the sugar has completely dissolved. Stir constantly.
Then, in a separate bowl, whisk together the eggs and the evaporated milk until it combines.
Transfer the eggs and evaporated milk mixture into the sugar water mixture after turning off the heat. Stir constantly until it comes together.
Next, sift the egg custard filling to remove any clumps.
Divide the dough into 8-12 portions (depends on size of mould). Then, shape each portion into a ball.
Apply a thin layer of oil on each mould and place the dough in. Shape the dough to the mould, starting from the bottom to the top.
Finally, fill the moulds with egg filling and bake for about 17 – 23 minutes or until the crust is golden brown (watch closely as it differs from oven to oven).
Let it rest for 5 minutes before removing it from the mould!
Prep time: 45
Cook time: 15
Total time: 1
Yield: Approx 8-12 Golden Egg Tarts!
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