Time: 2hr dough / 15min filling / 30min bake
Servings: 16 tarts
Rating: 4.5/5
Recipe by Sarah from the woks of life: https://thewoksoflife.com/hong-kong-egg-tarts/#wprm-recipe-container-30777
INGREDIENTS
- 2 cups flour
- 1/8 tsp salt
- 12 tbs butter, softened
- 2 tbs cold water
- 1/2 cup sugar
- 1 cup hot water
- 1/2 cup evaporated milk, room temp
- 3 eggs, room temp
- 1 tsp vanilla
INSTRUCTIONS
Dough
- Combine flour and salt. Cube butter and mix into the flour until mixture crumbly and butter chunks smaller than peas.
- Add 2 tbs (up to 3 tsp more) of cold water to the dough until it comes together. Dough will be dry. Wrap in plastic and refrigerate for 20min for moisture to absorb.
- Roll dough into 6×15″ rectangle. Fold top 1/3 and bottom 1/3 to center to make a 6×5″ rectangle. Rotate dough 90 deg.
- Repeat previous step. Cover and chill dough for 1 hr.
Filling
- Dissolve sugar in 1 cup hot water, cool to room temperature.
- Whisk evaporated milk, eggs, and vanilla. Add in sugar water.
- Strain mixture through sieve into a container with a pour spout (~2-2.25 cups custard).
- Preheat oven to 375 deg F.
Assembly
- Roll out dough 0.2″ or 5mm thick. Cut 4″ circles for a total ~16 tarts.
- Place tart shells in muffin pan. Fill tart shells 3/4th full.
- Place in oven and reduce to 350 deg F. Bake for 26-30min or until filling set.
- Cool for 10min minimum before eating.
Thoughts
The large cup made 4″ circles for the tarts. The muffin tin is fairly vertical for the tarts and made it easy to add leaks. These tarts were very yummy and took 28min to bake. Next time I would try to keep the tart dough cooler, it didn’t have the expected buttery flaky layers.
