EggTartRecipeHongKongStyle

PrepTime:30minutes
CookTime:20minutes

Yield:Making8eggtartsofregularmoulds

FamousHongKongstyleeggtartrecipewithshortcrustpastryshellandasupersmoothcustardfilling.

Ingredients
Forcustardfilling
2middlesizeeggs,whisked(include1tablespoonforpastrydough)
90mlhotwater
35gsugar(around2tablespoons+1teaspoonforcastorsugar)Youcanadjustslightly
1/8teaspoonsalt
30gevaporatedmilk(around2tablespoons)
Dashofvanillaextract(optional
Forthepastrydough
90gcakeflour(160ml)
50gunsaltedbutter,softeninroomtemperature
25gicingsugar(1/4cup)
1tablespoonofwhiskedegg
1/8teaspoonsalt
Dashofvanillaextract(ifyouprefer)
Others
meltedbutterforbrushingthemoulds
Flourfordustingandcoating

Instructions
Makecustardfilling
1.Meltsugarandsaltwithhotwater.Mixuntildissolvedandcooldown.
2.Whiskeggsandthentakearound1tablespoonoutforthepastrydough.Stirinsugarwaterand
alsoevaporatedmilk(vanillaextractheretoo).Giveabigstirandcombineeverythingwell.
3.Strainthefillingtogetridofanyfoamonceortwice.Restasideorinfridgeiftheroom
temperatureishigh.
Makingthepastry
4.Inalargebowl,shiftflour,sugarandsalt.Thenaddsoftenedbutter.Breakwithhandsandmix
alltheingredientstogether.
5.Addaround1tablespoonofwhiskedegg(vanillaextractheretoo)anduntilkneaduntilsmooth.
Ifthedoughistoosticky,coatyourhandwithsomeflourwillhelp.Coverwithplasticwrapper
andthenfridgefor30minutes(orlongertimeforthedoughtobecomestiffsowecancontinue
theassemblingprocess.)
6.Takethedoughoutanddivideinto8equalportions.Makeonportionintoaroundballand
slightlypressdown.AndIwouldstronglysuggestbrushingsomemeltbutteronthesurfaceof
themouldssowecanmovethemouteasily.Presstheshellintothemouldswithyourfingers.
Trytomakethewrapperuniforminthicknessandavoidathickbottom.Repeattofinishall.
Bakingtheeggtart.
7.Preheattheoverto200degreeC(390degreeF).
8.Pourthecustardfillingtotheshellsaround80%full.Bakefor15to20minutesuntilthesurface
becomesgoldenbrownandatoothpickcanstandintheeggtart.
9.Anothertipistoshaketheeggtartslightly,transferoutwhenthesurfaceisnotmovingany
more.Inlastminutes,pleaseslightlyloweryourfiretoavoidthecustardfillingrisingtoohigh.
Otherwiseeggtartwillcollapseaftercoolingdown.
10.Cooldownforseveralminutesandthentakeoutfromthemoulds.Servewhenstillhot.