Egg tarts (hongkong style)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In large bowl, sift flour, sugar, and salt.

Step 2

Add in butter. Bring mixture together with standing mixture or hands. Be careful not to knead dough too much.

Step 3

Whisk the eggs and add 2 tbsp of the eggs to the flour mixture. Bring together until smooth. (If not coming together add a little bit of water) cover with plastic wrap and refrigerate for 30 minutes, or until dough is firm.

Step 4

Melt sugar and salt with hot water. Mix until dissolved and let cool.

Step 5

Add rest of beaten eggs and evaporated to sugar water. Stir until everything combined well.

Step 6

Strain filling to ensure no lumps. Chill in fridge.

Step 7

Preheat oven to 400F (200C).

Step 8

Take the dough out and divide into 16 equal portions. Spray tart pan or molds with a light coating of oil.

Step 9

Take out one portion of dough and roll out. Press into the tart shell evenly. Avoid thick bottom. Repeat for the rest.

Step 10

Pour custard filling into the tart shells with the dough until 80% full. Bake for 15-20 min until surface becomes golden brown and a toothpick can stand straight in the egg tart.

Step 11

Cool for several minutes and then take egg tarts out of pan. Serve while still warm.

Step 12

Enjoy! :)