HBP #5: Egg Tart Hong Kong Style

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EGG TART HONG KONG STYLE


INGREDIENTS 

Tart Shells:

All-purpose flour         120gm
Unsalted butter            113gm
Egg yolk                           1pc
Powdered sugar           15gm
Cold water                      30gm
Salt                                     6gm


Egg Custard:

Hot water                     30gm
Sugar                              25gm
Egg (whole)                  1 pc
Milk                                 60gm
Vanilla extract             12gm/ 1tsp



Begin with making the dough:

  • Dilute powdered sugar + salt in cold water
  • Once diluted, add in egg yolk + unsalted butter + AP flour and mix all ingredients together
  • Use hands to knead to ensure all ingredients are well absorbed
  • Dough is ready when it can be formed into a ball and no more clumps of butter
  • Place dough on top of baking paper and cover with cling film on top of dough
  • Use roller to flatten the dough and keep the dough covered
  • Refrigerate covered dough for 15-20 minutes


While waiting, prepare the egg custard:

  • Dilute sugar in hot water in a separate cup
  • In the mixing bowl, mix in milk + egg + vanilla extract until well combined
  • Add in diluted sugared water into the egg mix
  • Strain the mix to get smooth custard consistency
  • Custard to keep chilled in fridge


After 15-20 minutes: 

  • Remove dough from fridge
  • Use roller to flatten the dough some more to achieve desired thickness (it should be thick enough not to crack when pressed on tart mould)
  • Cut the dough into circles and press the cut dough into the tart mould 
  • Repeat for all mould until completed


Pre-bake the tart shell: 

  • Preheat oven for 5 minutes 
  • Bake the tart shell at 200C for 5 minutes 


After pre-baked the tart shell:

  • Pour the egg custard into the tart shells until 75% full
  • Repeat for all shells 


Baking Time:

  • Preheat over for 5 minutes
  • Bake the egg tart at 218C for 15 minutes or until golden brown crust 


After baking, rest your egg tarts for 15-20 minutes before consumption. It is best consumed when it is warm, not hot. 


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