Making Hong Kong-style egg tarts at home is a delightful culinary adventure that allows you to recreate the flaky crust and creamy custard filling of this beloved pastry. Here’s a DIY recipe to guide you through the process:
Ingredients:
Crust preparation:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 2-3 tablespoons ice water
- For the custard filling:
- 1 cup whole milk
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Prepare the Crust:
In a large mixing bowl, combine the flour and powdered sugar.
Add the chilled cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Add the egg yolk and 2 tablespoons of ice water to the mixture. Mix until the dough comes together. Add more ice water, if needed, to form a smooth dough.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
- Preheat the Oven:
Preheat your oven to 375°F (190°C).
- Prepare the Custard Filling:
In a saucepan, heat the milk over medium heat until it starts to steam but not boil. Remove from heat and let it cool slightly.
In a separate bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.
Slowly pour the warm milk into the egg mixture while whisking continuously to prevent curdling.
Strain the custard mixture through a fine-mesh sieve to remove any lumps. Set aside.
- Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
Using a round cookie cutter or a glass, cut out circles of dough slightly larger than the size of your tart molds.
- Assemble the Tarts:
Press the dough circles into the tart molds, making sure to press the dough evenly up the sides.
Trim any excess dough hanging over the edges of the molds.
- Fill the Tarts:
Carefully pour the custard filling into each tart shell, filling them about 3/4 full.
- Bake the Tarts:
Place the filled tart molds on a baking sheet and transfer them to the preheated oven.
Bake for 15-20 minutes or until the edges of the crust are golden brown, and the custard is set with a slight jiggle in the center.
- Cool and Serve:
Remove the egg tarts from the oven and let them cool in the molds for a few minutes.
Carefully remove the tarts from the molds and transfer them to a wire rack to cool completely.
Serve the egg tarts warm or at room temperature.
Pro Tips:
For an extra flaky crust, freeze the dough for about 15 minutes before rolling it out.
You can use tart molds or muffin tins to make the egg tarts if you don’t have specific tart molds.
Dust the tart molds with a little flour or grease them with butter to prevent sticking.
Feel free to adjust the sweetness of the custard filling according to your preference by adding more or less sugar.
