Hong Kong Egg Tart
223kcal4.7g protein10.5g fat27.5g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg
Restrictions
Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 220 g | flour |
| 120 g | butter (cold) |
| 150 g | sugar |
| 4 unit | eggs |
| 180 ml | water |
| 100 ml | evaporated milk |
| ½ tsp | vanilla |
Steps
- mix8 minpastry just cohesiveRub the cold butter into the flour, add a little sugar and enough cold water to bring the pastry together. Stop once cohesive; overworking produces shells that shrink and toughen around the delicate custard.
- rest20 minrefrigeratedChill the pastry, then roll and press it evenly into small tart tins. Keep the base and sides similar in thickness so the shells bake through at the same time as the custard sets.
- simmer3 minsugar fully dissolvedDissolve the remaining sugar in warm water and cool the syrup until merely lukewarm. Hot syrup added directly to eggs starts coagulating them and creates strands instead of a perfectly smooth custard.
- mix4 mincustard smooth with minimal foamBeat the eggs gently, stir in the cooled syrup, evaporated milk and vanilla, then strain. Avoid whipping air into the mixture; bubbles leave pitted surfaces on a tart whose visual target is glossy and smooth.
- bake25 min200 C / 400 F initially then reduced; pastry golden, custard barely setFill the shells and bake until the pastry is golden and the custard no longer flows but still trembles slightly in the center. If the custard balloons or browns heavily, the oven is too aggressive and the texture will become coarse.
- rest10 minwarmCool in the tins briefly before unmolding. Serve warm or at room temperature, when the shell is crisp and the custard has finished setting without becoming refrigerator-firm.