Description
These Hong Kong Egg Tarts feature a flaky, buttery pastry filled with a smooth, creamy custard. Perfectly baked to golden perfection, these tarts offer a delicate balance of sweetness and texture, making for a delightful dessert or tea-time treat.
Ingredients
Scale
Pastry Dough
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (cold)
- 1/4 cup granulated sugar
- A pinch of salt
- Cold water (amount as needed, approximately 2-3 tablespoons)
Custard Filling
- 2 large eggs
- 1/4 cup granulated sugar
- 1/2 cup whole milk
- 1 tsp vanilla extract
Instructions
- Prepare the Pastry Dough: In a bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to firm up.
- Roll Out Dough: After chilling, lightly flour a surface and roll out the dough to approximately 1/8 inch thickness. Using a round cutter slightly larger than your tart molds, cut out dough circles. Gently press each circle into greased tart molds, ensuring the dough fits snugly and the edges are even.
- Make Custard Filling: In a separate bowl, whisk together the eggs, granulated sugar, whole milk, and vanilla extract until the mixture is smooth and well combined. Strain the custard through a fine sieve to remove any lumps and ensure a silky texture.
- Fill Tarts: Carefully pour the strained custard filling into the prepared pastry shells, filling each about three-quarters full to prevent overflow during baking.
- Bake: Preheat your oven to 375°F (190°C). Place the tart molds on a baking tray and bake for 20 to 25 minutes, or until the edges of the pastry are golden brown and the custard filling is set but still slightly jiggly in the center.
- Cool: Remove the tarts from the oven and allow them to cool slightly in the molds for about 5 to 10 minutes. Gently remove the tarts from the molds and serve warm or at room temperature for best flavor and texture.
Notes
- Ensure the butter is very cold for a flaky pastry crust.
- Do not overfill the tarts to avoid custard spilling over during baking.
- Straining the custard filling results in a smoother texture.
- Serve egg tarts fresh for optimal taste, though they can be stored in the refrigerator for up to 2 days.
- Use fresh eggs and high-quality vanilla extract for the best flavor.
