Cantonese/Hong Kong Egg Tarts 港式蛋撻(牛油撻底)

These egg tarts are very popular especially when they are fresh and hot from the oven, this is a simple recipe to make the short-crush pastry cases, which taste better than the ready-rolled-out one.

Cherie Kelly's Cantonese/Hong Kong Egg Tarts


Recipe adapted from Christine’s Recipes  

Cantonese Egg Tarts

Makes about 14-16 egg tarts (3-Inch Wide 1-1/2-Inch Deep Tart Tin)

Ingredients 

For the Crust

225g plain flour
125g butter
55g icing sugar
1 egg, whisked
a dash vanilla extract

For the Custard

3 eggs
110 gm caster sugar
225 gm hot water
85 gm evaporated milk
1/2 tsp vanilla extract

Method

For the Crust

1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
2. Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)
4. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. 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. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

For the Custard

1. Add sugar into hot water, mix until completely dissolved.
2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.
3. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Baking the tarts

1. Preheat oven to 200C. Position rack in lower third of oven. (Placing tarts at the lower rack in oven could cook crusts easily before the egg custard being heated up too quickly). Bake tarts for 10 to 15 minutes until the edges are lightly brown.
2. Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Placing tarts at the lower rack in oven could cook crusts easily before the egg custard being heated up too quickly. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

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