I love Egg Tart since young. It's a must when I go "Yum Cha". Below are Hong Kong style egg tarts with the shortcrust pastry. I must find some time to try out Portuguese egg tarts with the puff pastry. I love the crust to be crispy & the egg custard to be soft.
(Make about 10-12 egg tarts)
Ingredients for the crust:
225 gm plain flour
125 gm butter (soften)
55 gm sugar
1 egg (whisked)
1/4 tsp of vanilla extract
- Cream the butter and sugar till is smooth, fluffy and light in color.
- Add in whisked egg, half at a time and vanilla extract, mix well.
- Sift in flour and make sure all ingredients combine well. Knead into dough.
- Roll out the dough to a 1/2 cm thickness.
- Cut and Line dough in the middle of tart tins, one by one.
- Lightly press the dough with your thumbs, starting from the bottom then up to the sides.
Ingredients of custard:
110 gm caster sugar
225 gm hot water
85 gm evaporated milk
1/2 tsp vanilla extract
- Add sugar into hot water, mix until completely dissolved.
- Whisk egg with evaporated milk. Pour in sugar water. Mix well.
- Sift egg mixture to get rid of any foam.
- Carefully pour egg mixture into the tart shell.
- Preheat oven to 170C.
- Bake tarts for 10 to 15 minutes until the edges are lightly brown.
- Once you see the custard puffing up, pull the oven door open about 2 to 3 inches.
- Then bake for another 10 -12 minutes until the custard is cooked through.