Though I rather like the other recipe filling but I was keen to explore another crust recipe. So today, I shall attempt another recipe on this HongKong Egg Tart.
Findings: The crust is nice and buttery. It is easy to handle as well.
I actually managed to yield 20 pcs from one recipe with a nett weight of 28g.
I have done two batches. The first based I actually browned it too much on the crust so I will reduce this 1st bake at 7 mins instead of 10 mins.
Also I have tested out on air fryer for the final bake and it should be at 165 for 13 mins.
I have brought a batch to a party and the feedback was rather good as well.
So this recipe is a keeper.
Source
Makes about 10-12 egg tarts (3”)
What you need:Crust
200g plain flour25g cake flour125g butter, softened55g icing sugar1 egg, whiskeda dash of vanilla extract
Egg Custard:
2 eggs70g caster sugar150g hot water75g evaporated milk½ tsp vanilla extract
Method (crust):
Cream butter and sugar with mixer over medium speed until the mixture is light and fluffy.
Beat in egg, one at a time.
Add vanilla extract, mix well.
Sift in flour in two batches, and mix until all combined. Knead into dough briefly.
Roll out the dough to a ½ cm thick.
Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size and line dough in the tart tins. Lightly press to let dough cover the entire mould
Method (custard):
Add sugar into hot water, mix until completely dissolved.
Whisk egg with evaporated milk.
Pour in sugar water. Mix well.Strain egg mixture into a sprouted cup. Carefully pour egg mixture into each tart shell.
Preheat oven to 200°C. Set baking tray to the lower third of the oven. Bake tarts for 7 mins until the edges are lightly brown. (this temp is based on my oven)
Lower the heat to 180°C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches.
Bake for another 10 to 15 minutes until the custard is cooked through. (do the toothpick stand test to confirm doneness)
Enjoy!
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