Hongkong Egg Tart

Hongkong Egg Tart Recipe

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We start with preparing the dough for the tart shell these are the ingredients that we need :

  • 230 gram or about 2 cups less 1 tbsp all purpose flour
  • 60 g (1/2 cup) icing sugar
  • 1 medium egg about 60 gram including shell
  • a dash of vanilla extract and 125 gram (1 stick and 1 tbsp)

butter since the quality of butter will determine the quality of the tart shell choose the butter with best quality or has the taste that you like and the tart shell will have that good taste from the butter First, add all butter (125 gram) into a bowl Note that the butter has been softened at room temperature it’s very soft but not melted yet next sift icing sugar if you don’t have icing sugar, normal white sugar is fine even though I still prefer granulated/ superfine/ caster sugar mix butter with sugar until butter is smooth you can use a hand-mixer and mix on lowest speed we only mix until the butter is smooth don’t cream butter till fluffy as we normally do when making butter cakes for example when the butter and sugar are incorporated, add in egg and mix thoroughly you can add a bit of vanilla extract if you’d like mix very well until incorporated finally, add flour divided the flour into 2 – 3 parts sift in one part and mix well before adding more flour after having mixed all flour in, we knead the dough by hand 1 – 2 minutes try to knead quickly and use only the tips of your fingers instead of the whole hands as the heat from our hands can make butter melt wrap the dough with cling film or parchment paper then chill the dough in the fridge for about 30 mins until the dough is less sticky and can be worked with easily while waiting for the dough to chill.

We prepare the moulds as you can see on the screen, I’ve prepared 10 tart moulds and we’re gonna grease the moulds as follows first, use non-stick spray and spray on the bottom as well as the edge of the mould then sprinkle some flour and rotate for the flour to cover the whole bottom & edge of the mould finally, turn the mould upside down and tap on the counter for excess flour to drop out we want to grease the moulds carefully otherwise it can be a disaster when we unmould the tarts in the end you can use soft butter instead of non-stick spray just brush butter into the mould before dusting flour once all of the moulds have been greased and the dough has been chilled, we divide the dough into small portions each portion is about 20 grams the weight of each portion can vary depending on the size of your tart moulds the rest of dough can be frozen and used within 2 – 3 months (thawed in the fridge before use).

Now we’ll put the dough into each mould there are many ways to line the dough into moulds however note that the dough should be even in every places and there should be no air pockets between the dough and mould if room temperature is high, it’s best to keep all dough pieces in the fridge take them out one by one and also put the mould lined with dough back into the fridge this way we can prevent dough from getting too soft as butter melts due to hot temperature once all moulds are lined with pastry dough, we prepare to bake prepare some small pieces of parchment paper place these paper on the pastry dough fill the moulds with beans or rice (or baking beans if you have) these beans prevent the tart shells from puffing too much when being baked and help to keep the tart shells in nice form once the oven has reached 180 C/ 355 F and all the moulds are filled with beans we bake the tart shells at 180 C/ 355 F in about 5 – 7 mins until the dough is firm and slightly golden brown then remove from oven and leave to cool baking only the shells in advance helps the shells to be dry and crunchy.

While waiting for the tart shells to be baked, we can prepare the custard filling making this filling is very simple these are the ingredients we need first, mix eggs with sugar until sugar’s dissolved then add milk and whipping cream and mix altogether some recipes only use milk or condensed milk but I like to add some whipping cream as it gives the custard a smooth and creamy texture (and taste) pass the mixture through a sieve to remove lumps and then pour this filling into the tart moulds bake at 150 C/ 300 F in about 20 minutes with this egg tart, we want to keep the temperature at medium low particularly if you use a small oven if baking temperature or top heat in the oven is too high then the surface of the custard is likely to puff or swell and get burnt and dry a nice egg tart has crunchy buttery pastry dough with smooth and creamy sweet filling.

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Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

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