Hong Kong Shortcrust Egg Tart 港式蛋挞

Hong Kong Shortcrust Egg Tart 港式蛋挞

It was raining and thundering heavily today, but the smell and the warmth from baking the egg tarts are filling up the whole house. Impatiently, I was already waiting at the oven door for the timer to beep from the beginning!

The freshly baked egg tarts are irresistibly good. As the saying goes 'give, and you shall be given', we shared some with our neighbours and we were in return blessed with a big bowl of sayur lodeh. That is the joy of sharing!

Egg tarts come in many variations. In general, there are two main types of crusts: shortcrust pastry or puff pastry. The traditional ones are filled with egg custards but now the types of filling are endless. Chocolate tarts, green tea tarts, kiwi tarts... you name it, you have it. 

This is the traditional and most common egg tarts we see everyday, and it happens to be my favourite too. The warm and soft custard goes really well with the fine-textured, crumbly shortcrust pastry. No coloring, no additives, absolutely yummy!



Egg Tart 
makes 14 tarts


Ingredients
(A) Dough
  • 250g flour
  • 15g milk powder
  • 40g icing sugar
  • 170g butter
  • 1 egg yolk
  • 20g egg white
  • 1/2 tsp vanilla essence
(B) Custard Filling
  • 3 eggs
  • 200ml milk
  • 65g sugar
Cooking Directions
  1. Mix ingredients (A) well to form dough. Refrigerate the dough for 30 minutes.
  2. Mix together ingredients (B), make sure the sugar is evenly distributed. Run the mixture through sieve.
  3. Remove dough from fridge, roll up to 0.8cm thickness. Using a round cutter slightly bigger than the diameter of your mould (just enough to cover the diameter of your mould), cut the dough.
  4. Place the dough in your mould and start pressing to spread it until it is enough to cover the inner part of mould.
  5. Trim off the excess dough from side.
  6. Pour in the egg mixture and bake immediately at preheated oven at 180C for 25 mins.
Tips: If you can't bake all the tarts at the same time, make sure you only pour in the filling just before baking, don't let the filling sit inside the dough while waiting for the previous batch to cook.

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