Delicious and flaky Hong Kong-style egg tarts with a creamy custard filling. Perfect for a sweet treat or dessert.
Preparation time
30min
Cooking time
20min
Ingredients
12 Servings
- 300 g all-purpose flour
- 170 g butter
- 1 egg
- 4 eggs
- 70 ml evaporated milk
- 180 ml hot water
- 50 g sugar
- 100 g sugar
- 1 tsp vanilla extract
- 60 ml water
Directions
Step 1
Preheat the oven to 200°C (392°F).
Step 2
In a bowl, mix 300g of all-purpose flour, 50g of sugar, and 170g of butter until it forms a crumbly texture.
Step 3
Add 1 egg and 60ml of water to the mixture and knead into a dough.
Step 4
Roll the dough out and cut into circles to fit your tart molds. Press the dough into the molds and trim any excess.
Step 5
In another bowl, dissolve 100g of sugar into 180ml of hot water and let it cool.
Step 6
Whisk 4 eggs, 70ml of evaporated milk, and 1 tsp of vanilla extract together.
Step 7
Slowly add the cooled sugar water to the egg mixture and mix well.
Step 8
Pour the egg mixture into the tart shells through a fine mesh strainer to remove any bubbles.
Step 9
Bake the tarts in the preheated oven for 15-20 minutes until the filling is set and the crust is golden brown.
Step 10
Allow the tarts to cool before removing them from the molds. Serve and enjoy!