Name: Hong Kong style egg tarts recipe by silpa jorna at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: For the pastry :; 140 gms - Plain Flour; 1 tbsp - fine Sugar; 1 - Egg Yolk; 1/2 - egg white; 75 gms - Salted Butter; For the filling:; 75 gms - fine sugar; 75 gms - Hot Water; 2 - eggs; 125 ml - fresh milk; tsp - Vanilla Extract; A pinch of salt

ABOUT Hong Kong style egg tarts RECIPE

I first tasted this when I moved to Hong Kong and instanly fell in love with this. It is a rich pastry crust with a delicate wobbly egg filling.

Ingredients Serving: 5

For the pastry :
140 gms - Plain Flour
1 tbsp - fine Sugar
1 - Egg Yolk
1/2 - egg white
75 gms - Salted Butter
For the filling:
75 gms - fine sugar
75 gms - Hot Water
2 - eggs
125 ml - fresh milk
tsp - Vanilla Extract
A pinch of salt

Instructions

Cream the butter with sugar for 5-6 minutes using a stand mixer. If using hand then it would take a while longer. The texture should resemble a face cream.
Add in the egg yolk and the egg white to this and beat well. Add in the flour and mix well and form a dough.The dough should not be too dry or too oily.
Wrap the dough well using cling wrap and place in the fridge for 15 minutes. Take the dough out and make equal sized balls out of it
Grease a muffin tray well with butter. Take one dough ball and keep in one muffin hole and slowly press the dough to all sides such that it forms a cup shape in the muffin holes. Refrigerate the muffin tray for 20 minutes.
Making the filling: Add sugar to hot water and mix well until sugar is all dissolved and let it cool.
Beat eggs with milk, vanilla essence and salt. Add in the sugar water to this and mix well. Strain this egg mixture to remove all/any lumps.
Pour the strained mixture into the prepared tart shells. Preheat the oven to 180°C. Bake tarts for 25 minutes or until done. Cool and serve the delicious tarts.

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