Hong Kong style eggtart is always one of my favourite chinese pastries. ( I like portuguese egg tart too lah ).
What triggers me to bake this is actually my mum's friend, Aunty Sylvia, bakes eggtart for us and it's super nice! So i got the recipe from her hehe
Her recipe is rather simple and uses only basic ingredients like flour, egg, sugar. What you need to buy additionally is evaporated milk
Her recipe is rather simple and uses only basic ingredients like flour, egg, sugar. What you need to buy additionally is evaporated milk
Egg Tart Recipe
makes 20
Tart Ingredients
250gram Plain Flour
120gram salted butter (room temperature)
55gram icing sugar
1 egg
1tsp vanilla essence
Direction : Whisk egg and sugar until incorporated then add vanilla essence. Slowly mix butter and then flour. Avoid kneading dough.
When you think the dough is ready, cover it with fresh wrap (保鲜纸) and put it in fridge. At least 20mins, can put over 1 night.
Filling ingredients
100gram sugar
300ml water
4 eggs
80m evaporated milk ( 淡奶)
Direction : Boil 300ml water and slowly add sugar until fully dissolved. Cool the sugar water to room temperature then slowly add the 4 eggs, mix evenly, and then the evaporated milk.
* Note that the eggs are best to be beaten fully &
the sugar water is important to be at room temperature, you dont want scrambled egg :P
If you are ready to bake, just take the dough out of the fridge and then fill the filling. Bake at 200 degree celcius , about 15-20mins.
Few things to note, it's better to buy tart moulds as the tarts will look better. For the first