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Saturday, January 18, 2014

Egg Tarts


Anyone who has visited Hong Kong or Macau will know that they are famous for their egg tarts. It is a must try dessert at dimsum restaurants or you can easily buy them from the many pastry shops along the streets of Hong Kong.  For this AFF event, I am going to attempt it at home.




Egg Tarts
Adapted from The Missing Lokness who adapted from Homemade Tea Restaurant Signature Dishes

makes 7 tarts

Required tools:

-   7 (3-inch wide, 1 ½-inch deep) tart tins

Ingredients:

Egg Custard:

-   2 large eggs (room temperature)

-   45g sugar

-   40g evaporated milk

-   145ml water

Pastry Crust:

-   115g cake flour (sifted) I used AP Flour

-   70g butter (room temperature)

-   20g powdered sugar Omitted

-   10g evaporated milk I used condensed milk

-   ½ large egg yolk (room temperature)

Directions:

For the pastry crust, in a large mixing bowl with an electronic
mixer, beat the butter and powdered sugar until light and fluffy. Add ½ egg yolk and mix together. Add the evaporated milk and beat well. Slowly add the flour. Mix until the dough starts to come together. Form the dough into a round disk with hands. Wrap it in plastic and chill for 30 minutes.
Preheat the oven to 375˚F.

Meanwhile, for the egg custard, in a small saucepan over high heat, bring the water to a boil. Turn the heat down to medium, add the sugar and cook until the sugar has dissolved. Remove from heat and let it cool completely.

Back to the crust, divide the dough into 7 portions. Roll each portion into a round ball. Flatten each ball into flat disks with hands. Place a flat disk into a tart tin and mold the dough into a tart shape.  Poke a few holes at the bottom of the tart with a fork. Chill in the fridge for 15 minutes.

In a medium bowl, beat 2 eggs with a hand whisk. Add evaporated milk and beat until combined. Stir in the syrup. Strain the mixture and remove bubbles with a spoon.

Line the prepared tart tins on a baking sheet. Fill the tarts 80% full with the egg mixture. Bake for 18 – 22 minutes until the egg custard is puffed up a little, and the crust is golden brown. Remove from oven and cool for 5 – 10 minutes. Tap the tart tin bottom lightly on the table. Turn the tart tin over and remove the egg tarts carefully. Serve immediately for best taste.

For storage, let the egg tarts cool completely. Put them in a plastic container in the fridge for up to 2 days.
YUM!



I am submitting this post to AFF ( Hong Kong + Macau ) – Jan+Feb Month hosted by Annie of  Annielicious Food.

1 comment:

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