DOVC
Hong Kong-style egg tarts are a beloved classic in Hong Kong, cherished by both adults and children alike! Their delightful history dates back to Guangzhou in the early 20th century, where talented pastry chefs introduced the English custard tart to Hong Kong and tailored it into the delicious Hong Kong-style egg tart we enjoy today. With a crispy crust that perfectly complements the sweet and silky egg custard, every bite is truly unforgettable!
There are two wonderful types of egg tarts: puff pastry egg tarts and shortcrust pastry egg tarts. The puff pastry egg tart features a flaky crust with delightful layers that make it crispy and oh-so-delicious. In contrast, the shortcrust pastry egg tart offers a firmer crust packed with a rich buttery flavor. Whichever one you choose, you can easily make it yourself at home and enjoy the excitement of DIY!
I’m excited to share with you a simple and easy method for making delicious shortcrust pastry egg tarts- perfect for beginners!
Ingredients :
Shortcrust Pastry-
Low-gluten flour: 125g
Butter, cold and cubed: 60g
Icing sugar: 30g
Egg yolk: 1 egg
Ice water: 2-3 tablespoons
Egg Custard-
Eggs: 2 eggs
Granulated sugar: 40g
Evaporated milk: 80ml
Hot water: 80ml
Vanilla extract: a few drops
Instructions:
Shortcrust Pastry
1. Sift the low-gluten flour and icing sugar into a large bowl.
2. Add the cold, cubed butter and rub with your fingertips until the flour and butter mixture resembles coarse sand.
3. Add the egg yolk and mix gently.
4. Gradually add ice water, kneading until a dough forms. Be careful not to over-knead, as this will make the crust tough.
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6. Remove the dough, sprinkle a little flour on the countertop, and roll the dough into a thin sheet.
7. Use a round mold to cut out the tart shells, place them in the tart molds, and gently press with your fingers to make the crust adhere to the molds.
8. Prick the bottom of the tart shells with a fork to prevent them from puffing up during baking.
Egg Custard:
1. Place the eggs and sugar in a bowl and whisk until well combined.
2. Add the evaporated milk and hot water, and mix well.
3. Add the vanilla extract and mix well.
4. Strain the egg custard through a sieve to remove impurities and make the custard smoother.
Baking:
1. Pour the egg custard into the tart shells, about 80% full.
2. Place in a preheated oven at 200°C (400°F) and bake for 15-20 minutes, until the egg custard is set and the surface is golden brown.
3. Remove the egg tarts and let them cool before serving.
Tips:
* The butter must be cold for the crust to be crispy.
* Do not over-knead the dough, as this will make the crust tough.
* The egg custard must be strained for the egg tarts to be smooth.
* Adjust the baking time according to your oven.
Enjoy your homemade Hong Kong-style egg tarts! They’re best enjoyed warm, with a cup of Hong Kong-style milk tea. いただきます!Enjoy your meal!
