Recipe: Delicious Egg Tart

Egg Tart. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Cool down for several minutes and then take the egg tarts out of the pan.

Having them right out of the oven is a whole new experience against the lukewarm version you get from the store. Egg tart made with Chinese puff pastry is one of the best Chinese desserts among the dim sum spread in Cantonese cuisine. The dough for these miniature tarts is sweet, buttery and flaky, thanks to the egg yolk, butter and confectioners ' sugar. You can cook Egg Tart using 12 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Egg Tart

1. Prepare of 🥚 Crust.
2. You need 130 g (1 cup) of all-purpose flour.
3. It's 84 (6 tbsp) of cold unsalted butter, cubed.
4. It's 34 g (5 tbsp) of powdered or icing sugar.
5. Prepare 1 of egg yolk.
6. You need 1/4 tsp of salt.
7. You need of 🥚 Filling.
8. You need 40 g (3 tbsp) of granulated white sugar.
9. You need 75 ml (5 tbsp) of hot water.
10. You need 45 ml (3 tbsp) of milk.
11. Prepare 1 of egg.
12. You need 1/4 tsp of vanilla extract.

The filling is a simple egg custard made with evaporated milk and a smidgen of vinegar. Each of these dainty baked tarts are the perfect size for one person. The Portuguese egg tart eventually made its way to Hong Kong, where it was influenced by British custard tarts, which are a bit more glassy and smooth. Ah, the sweet, sweet taste of colonial expansion.

Egg Tart step by step

1. Https://youtu.be/v0Q1T6bQ_88.
2. To make the crust: In a medium bowl, place flour, sugar, salt, and butter. Rub the butter into the dry mixture with our fingers until it resembles a coarse meal. Alternatively, we can use a fork or pastry blender..
3. Add the yolk and mix until it comes together and forms a ball..
4. Transfer onto a cling wrap. Cover and chill it in the fridge for at least 30 minutes..
5. To make custard filling: In a small bowl, stir sugar with hot water until completely dissolved. Set it aside to cool..
6. In a medium pouring jar, whisk the milk, egg, and vanilla extract until thoroughly mixed. Add the sugar syrup and whisk again to combine..
7. To get a smooth custard, strain the mixture twice. First into another bowl, then back into the pouring jar..
8. Assembly: On a lightly floured surface, roll the chilled dough into a thickness of 3/4-inch (0.5 cm)..
9. Using the same size cookie cutter as the tart mold, cut as many circles as possible from the dough. I used 2¾-inches (7 cm) tart mold and cookie cutter..
10. Gently press each cut-out into the tart molds..
11. Prick the bottom of each tart shell with a fork for about 10 times. These holes will allow steam to release from the dough while baking and prevent it from puffing up..
12. Pour the custard filling into the tart shell. Fill each up to 75%..
13. Bake for 25 to 30 minutes or until a toothpick inserted in the center of custard can stand on its own. If the custard filling cooks too quickly and bubbles up, open the oven door a little for about 10 seconds..
14. Remove tartlets from the shells once cool. Enjoy!.

You can buy Hong Kong egg tarts at Chinese bakeries, where you might be lucky enough to get a warm one. When I traveled on a bus one day during my holidays in Hong Kong, I saw "Road Show" that was a TV program, showing former Hong Kong governor Chris Patten also liked eating egg tarts. There are two kinds of tart shells, one is puff pastry-like (酥皮底), the other cookie-like（牛油皮底）. The governor liked the latter, just like me. Anyway, we made egg tarts that afternoon.