Hong Kong Style Egg Tarts

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “East Asian” and my secondary theme was “Sweet or Savory Tarts”. I am going to start with the fact that I am not particularly fond of baking. Also, I do not think I have ever made a tart bofore. Now that those two things are out of the way, I’m going to say that these were really good. So good that you question how bad they are for you but then you decide to ignore that. I am not sure why I even questioned it since these are basically eggs and sugar. How could you go wrong? The crust is basically a sugar cookie and the custard isn’t very sweet but fits very well. I decided to use my food processor’s dough attachment to make these because I have never used it before and it made it incredibly easy to make. I could see myself making these again.

The sugar in these can be adjusted as you see fit.

I did not have tart molds so I used a muffin tin. If using a tart mold, I would adjust the temperature to a higher temperature.

These went really well with some sliced strawberries on top even though they are not pictured.

  • Servings: 20-portion
  • Difficulty: easy
  • Print

Summary

  • Cuisine: asian
  • Passive Time: 10 mins
  • Course: dessert
  • Cooking Technique: Baking
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins

Ingredients

Crust
1 Cup Confectioners’ Sugar
3 Cups Flour
1 Cup Butter, unsalted
1 Egg
1 Dash Vanilla Extract
Custard
1/3 Cup White Sugar
4 Eggs
1 Dash Vanilla Extract
1/2 Cup Evaporated Milk

Steps

  1. In a food processor or mixer attached with a dough attachment, mix together the Confectioners’ Sugar and Flour.
  2. Cut up the Butter into smaller pieces, add it to the Flour mixture, and mix until the Butter is in smaller crumbs.
  3. Meanwhile, in a small bowl, beat the Egg.
  4. Stir in the beaten Egg and Vanilla Extract. Mix until the mixture forms a dough. The texture of the dough should be slightly moist. Add more Butter if the dough is too dry or more Flour if the dough is too moist.
  5. Grease a couple muffin tins. Shape dough into small balls and press the balls in the muffin tin so that the dough covers the bottom and sides. Set aside.
  6. In a small pot, combine the White Sugar and 3/4 Cups of Water, and bring to a boil.
  7. Cook until the Sugar is dissolved (about 1 minute), remove from heat, and let come to room temperature (about 10 minutes).
  8. While the Sugary Water is cooling, preheat the oven to 400 degrees and in a small bowl, beat the Eggs.
  9. When the Sugary Water is at room temperature, strain the beaten Eggs through a sieve, and whisk into the Sugary Water.
  10. Stir in the Vanilla Extract and Evaporated Milk.
  11. Strain the mixture through a sieve into a bowl and fill the shells.
  12. Bake until the crust is golden brown and the filling has set (about 15 minutes).
  13. Serve warm or cool.

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