Hong Kong styled Egg-Tarts...

Roaming through the tight streets of Hong Kong alwasy lead to a fabolous home-made Egg-tart bakery.While always eating egg tarts in Hong Kong i've always wondered how to make Egg-tarts myself which were just as delicious as the Hong Kong ones.

After looking through thousands of website I came upon one which had all the ingredients i'd imagine that you need for a Egg-tart. This chef herself was chinese and many of her recipes were absoulutely amazing!

This was the first time I ever made a Egg-tart and I must say I never expected it to turn out this way. I would practically say that this tart was nearly perfect in look and taste.

Ingredients of crust:

• 200 gm plain flour

• 25 gm cake flour

• 125 gm butter

• 55 gm icing sugar

• 1 egg, whisked

• a dash vanilla extract

Ingredients of Egg filling:

• 2 eggs

• 70 gm caster sugar

• 150 gm hot water

• 75 gm evaporated milk

• 1/2 tsp vanilla extract

METHOD:

Preheat oven to 200C.

First, you need to make sure your butter is at room temperature (Softened). Mix your butter and sugar on medium speed with a electric mixer or a stand mixer until it is light and fluffy.

Add in the egg and vanilla extract and continue to beat at low speed, make sure it is incoporated well.

Sift the flour in and make sure no lumps are to be seen, add in half the batch of the flour 2 times or add the flour in 2 batches.Make sure all the ingredients are mixed well. Use a spatula and scrape all the dough out, lightly flour your table and knead the dough.

After kneading roll out the dough to 1/2 a cm and cut the dough just a little bit smaller than your tin that you will use to bake in for each tart.Press the dough down with your thumb softly until the dough covers the interior side of the tin, cut off all excess dough.

CUSTARD:

Mix your sugar with hot water until the sugar is fully disolved in the water.

Whisk the evaporated milk and the egg togheter until incoporated and then add in your sugar water mixture and stir until incoporated together.

Sift your egg mixture through a strainer and then carefully pour the egg mixture into each tart.

BAKING:

Bake your tart for around 10-15 min on 200C, then lower the heat to 175C. Once you see the egg mixture puffing up open the oven door 3-4cm, bake for another 10-15 and then use a toothpick and insert it into the custard to see if it is cooked.If the tooth pick can stand by itself it means the egg tart is ready to be taken out, but if it falls down bake for another 3-4 min depending on how raw the custard is.

Put your egg tarts on a cooling rack and let it cool.

Once cooled down slide the egg tarts out (Should be really easily taken out) and store them in a airtight container.

NOTE:

If it is summer I recommend store your Egg-tarts in the fridge as they might go off.