This has been on my to-bake list for the longest time ! And today I finally get down to doing it. What I so loved about this recipe or rather Christine’s recipe is that it’s very straightforward, doesn’t require any pre-bake of the crust, blind bake or whatsoever.
For HK style egg tarts, generally I would prefer the rich buttery kind instead of the flaky one anytime. And this is more especially so when the tarts are just fresh out from the oven. It’s a bit strange on my taste buds though, I am not so into the egg custard but more on the crust instead. Somehow too much of the custard make me feel kinda “too much”. So I prefer an egg tart that’s thicker on the crust and lesser of the custard. Does anyone out there has such strange preference like me too ?
Coming back to this recipe, it is that simple that I really wonder why does people need to queue for long time and pay so much for a single piece of egg tart ? All it takes are just a little of good butter, eggs, flour, sugar and milk and this can easily makes you a close to dozen pieces of these delicacies.
Best of it all, the egg custard can be baked together with the crust without the need to do any pre-bake. The egg custard preparation is pretty brainless. And the gist of the tart is to get the most premium or richest butter you reckon. All these add up to a home baked Hong Kong style egg tart that’s pricelessly good !
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- 215g plain flour / all purpose flour
- 15g cake flour / top flour
- 65g butter, room temperature
- 30g castor sugar
- 1 egg, lightly whisked
- ¼ tsp vanilla extract
- 1 egg
- 40g castor sugar
- 80ml hot water
- 40ml fresh milk
- ½ tsp vanilla extract
- Add the sugar into the hot water, Mix until completely dissolved and allow it to be cooled down.
- Whisk the egg with the fresh milk.
- Pour in the sugar syrup from Step 1 and vanilla extract. Mix well.
- Sift the egg mixture a few times to get rid of any foam. Set aside.
- Beat the butter and sugar with a hand held mixer at medium speed until it becomes smooth, fluffy and light in colour.
- Reduce the speed to low and add in the whisked egg and vanilla extract. Mix well.
- Sift in the flours in 2 batches, and using a spatula, fold in the flours until all is well combined.
- Knead it into a dough.
- Place the dough on a baking mat and with a cling wrap on top, roll out the dough to ½cm in thickness.
- Measure each small piece of dough at 28g and place it into the tart mould. Using your thumb or the back of your thumb, press the dough lightly outwards from the bottom until it spread out and hang over the mould, turning the mould clockwise / anti clockwise in order to make an even tart shell. Trim away any excess dough that's hanging over at the sides.
- Using a ladle, fill the tart shells with the egg custard to the brim.
- Position rack in the lowest part of the oven. In a pre-heated oven of 200 degrees, bake the tarts for around 13 minutes until the edges are slightly browned. Then reduce the heat to 180 degrees C. Keep a close watch on the egg tarts. Once the custard starts to puff up, keep the oven door slightly ajar with an oven glove and continue to bake for another 13 minutes or until the custard is set.
- Check by inserting a skewer into the custard. If it is no longer wobbly or stands on its own, it is cooked.