Hong Kong Style Egg Tarts

Ingredients (for 10 egg tarts):

Crust

  1. Beat 100g of softened unsalted butter with 50g of caster sugar with an electric mixer until pale in colour.
  2. Add 20g of beaten egg, whisk at medium speed until the mixture is well mixed.
  3. Add 12g of evaporated milk, mix well.
  4. Sieve 160g of self raising flour into the mixture, mix with a spatula.
  5. Add a pinch of salt to the batter.
  6. Roll the dough into 10 balls that are roughly 32g each. Refrigerate for half an hour.

Filling

  1. Add 50g of sugar into 120g of boiling water, mix until it fully dissolves. Set the syrup aside and wait for it to cool.
  2. Mix 70g of evaporated milk and 110g of beaten egg, mix well.
  3. Add the chilled syrup into the mixture, mix well.
  4. Sieve the mixture twice to ensure that it is smooth.

Assembling the egg tarts

  1. Preheat the oven to 190°C.
  2. Brush the tart tins with butter.
  3. Place each of the dough balls into the tart tins, spread it evenly using your thumb whilst rotating the tart tins.
  4. Fill each of the tart tins with the egg mixture until 80% full, bake at 190°C for 20mins.
  5. Open the oven door slightly after 20mins to allow the egg tarts to cool down slowly.

Equipment:

  • 10 small tart tins
  • Electric mixer
  • Sieve
  • Mixing bowl
  • Spatula

Prep time:

40mins

Cooking time:

20mins

Refrigerating time:

30mins

Steps:

Crust

  1. Beat 100g of softened unsalted butter with 50g of caster sugar with an electric mixer until pale in colour.
  2. Add 20g of beaten egg, whisk at medium speed until the mixture is well mixed.
  3. Add 12g of evaporated milk, mix well.
  4. Sieve 160g of self raising flour into the mixture, mix with a spatula.
  5. Add a pinch of salt to the batter.
  6. Roll the dough into 10 balls that are roughly 32g each. Refrigerate for half an hour.

Filling

  1. Add 50g of sugar into 120g of boiling water, mix until it fully dissolves. Set the syrup aside and wait for it to cool.
  2. Mix 70g of evaporated milk and 110g of beaten egg, mix well.
  3. Add the chilled syrup into the mixture, mix well.
  4. Sieve the mixture twice to ensure that it is smooth.

Assembling the egg tarts

  1. Preheat the oven to 190°C.
  2. Brush the tart tins with butter.
  3. Place each of the dough balls into the tart tins, spread it evenly using your thumb whilst rotating the tart tins.
  4. Fill each of the tart tins with the egg mixture until 80% full, bake at 190°C for 20mins.
  5. Open the oven door slightly after 20mins to allow the egg tarts to cool down slowly.
Tips
  • The butter should be softened just enough: it should be soft when you press the surface of the butter, but no trace of butter should be left on your finger when you lift it up. This ensures that the shape of the cookies would hold after baking.
  • Around 3 eggs are needed for this recipe.
  • Tap the egg tarts on the kitchen counter for a few times to release any air pockets in the filling.