Hong Kong Egg Tarts

By berrie

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Ingredients

Custard Filling
4-5 eggs
3/4 cups sugar
2 cups milk
1 1/4 tsp vanilla extract
Tart Shells
1/2 cup salted butter (softened)
1/2 cup icing sugar (sifted)
1 egg white
1 egg yolk
1 tsp vanilla extract
1 2/3 cup all-purpose flour

Details

Servings 20
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Custard filling
Whisk sugar with eggs till melted. Add milk and vanilla extract. Whisk till evenly mixed. Sieve to remove big bubbles, into measuring cup. Set aside till small bubbles subside, about 1 hour 15 mins.

Step 2

Mix butter and icing sugar till smooth. Add egg white, yolk and vanilla extract. Mix till well combined. If dough is sticky, sprinkle with flour 1 tsp at a time and mix through. If dough is dry and crumbly, sprinkle with water instead 1 tsp at a time. Place dough in freezer till just firm, spread out to cool down faster. This should take 10 minutes or so. When lining tart molds, remove dough from freezer 1/4 portion at a time.

Step 3

Roll dough between two plastic wraps until it becomes 2mm thick. Remove top plastic sheet. Place tart mold on dough, rim side down. Cut around the mold, leaving at least 1" of dough. Press dough into mold, starting from the centre to rim. Trim excess dough around edges. Run fingers round tart mold, gently pressing to even out thickness and remove air pockets if necessary. Trim again if there's excess dough.

Step 4

Bake tart shells in preheat oven of 300 F. Place shells on baking tray. Bake 15 minutes in middle of oven. Increase temperature to 350 F, and continue baking till slightly brown for another 5 minutes or so. Remove from oven. Leave on wire rack to cool down completely.

Step 5

Preheat oven to 330 F. Pour custard filling into shells to 2 mm from rim. Bake 15 minutes in bottom of oven. Reduce temperature to 300 F. Move tray to middle of oven. Bake till custard is just slightly wobbly in the middle when shaken for another 15 minutes or so. If custard puffs up during last few minutes but is still too watery in the middle, remove tarts from oven to cool down till custard subsides, then continue baking. Watch custard closely towards the end to make sure it doesn't overcook.