By Masterblue dog
Egg Tart
Hong Kong style egg tarts
IMPORTANT NOTE ON MEASUREMENTS!
I highly suggest weighing the ingredients for this recipe. Flour measurements can vary widely, depending on whether you scoop your flour or spoon it into the measuring cup, whether you tap the cup to get rid of air pockets, and also the set of measuring cups you have.
We find that 1 cup of flour is usually somewhere between 135-140g in our kitchen. That said, when you fluff your flour and spoon it into your measuring cup, as we call for in this recipe, you get about 125g per cup. (You need 2 cups measured this way here, or 250g).
This is all to say that for the most accurate results, use a digital kitchen scale to follow the weight measurements in this recipe (Use the toggle below the ingredients in the recipe card to switch to “Metric.”)
Updated at: Thu, 17 Aug 2023 04:46:15 GMT
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
13
Moderate
Nutrition per serving
Calories179.2 kcal (9%)
Total Fat10 g (14%)
Carbs19 g (7%)
Sugars6.4 g (7%)
Protein3.4 g (7%)
Sodium41.4 mg (2%)
Fiber0.4 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Instructions
Step 1
In a bowl, combine the flour and salt. The butter should be just soft enough that it gives when you press it, but not so soft that it collapses. Basically, you want it to be soft enough to break up with your fingers, but it shouldn’t immediately form a paste with the flour.
Step 2
Cut the butter into small cubes, and add it to the flour and salt. Working quickly, break it up roughly with your fingers until it resembles coarse crumbs with some pea-sized chunks of butter still in the mixture.
Step 3
Add 2 tablespoons of cold water, and bring the dough together with your hands. Add a little more water if necessary (start with 1/2 teaspoon), no more than 3 teaspoons. At this point, the dough will be scraggly and dry. You need to rest the dough in the refrigerator to allow the flour in the dough to continue to absorb moisture. Wrap the dough tightly in plastic or a reusable bag, and refrigerate for 20 minutes.
Step 4
On a lightly floured surface, roll the dough into a roughly 6×15 inch rectangle. Work quickly to avoid overworking it.
Step 5
Fold the top third of the dough down to the center, then the bottom third up and over that. Give the dough a quarter turn (left or right) and roll out again to a 6×15 inch rectangle. Fold the same way as before, cover, and chill for 1 hour.
Step 6
While the dough is resting, make the filling. Dissolve the sugar into 1 cup of hot water, and allow the mixture to cool to room temperature. Whisk evaporated milk, eggs, and vanilla together, and then thoroughly whisk in the sugar water. Strain through a fine meshed strainer into a large measuring cup or pitcher (something with a pour spout). You should have about 2 to 2 1/4 cups of custard.
Step 7
Preheat the oven to 375° F/190°C, and position a rack in the lower third of your oven.
Step 8
Roll out the dough 0.2 inch/5mm thick, and cut into 4-inch circles to fit either mini tart tins or a shallow non-stick standard muffin pan, leaving a lip going over the top of the cup (the tart shells will shrink as they bake, so you want ample clearance). Take the excess dough, re-roll it, and cut more circles until you have around 16 of them.
Step 9
Evenly fill the tart shells about three quarters full. If you have an ample lip of dough at the top, you can fill it just until you reach the part where the dough curves outward.
Step 10
Once filled, immediately (but very slowly and carefully) transfer the pan to the oven. Immediately reduce the heat to 350°F/180°C, and bake for 26-29 minutes, until filling is just set (if a toothpick can stand up in it, it’s done).
Step 11
Allow the tarts to cool for at least 10 minutes before enjoying.
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