Hong Kong egg tart
The egg custard tart of Hong Kong’s bakeries, with shortcrust or puff pastry and a smooth, glossy filling, less sweet than a Portuguese custard tart.
Ingredients
- Pastry: 200 g flour, 120 g cold butter, 40 g icing sugar, 1 egg
- Filling: 3 eggs, 80 g sugar, 200 ml hot water, 80 ml evaporated milk, 1 teaspoon of vanilla
How to make it at home
- Rub the butter into the flour with the icing sugar, add the egg and bring together into a dough. Chill for 30 minutes.
- Dissolve the sugar in the hot water and let it cool; mix with the eggs, evaporated milk and vanilla without overbeating. Strain.
- Line tart tins with the pastry.
- Fill them almost to the top.
- Bake at 180 °C for about 20 minutes, until the custard sets without puffing up.
The trick: If the custard puffs up, lower the oven: it should be as smooth as a mirror.