Hongkong Egg Tart

Preparation: 30 min
Cooking time: 30-35 min
Waiting time: 30 min
Portion: 8
Level: 2/5

Ingredient

Tart shell
-All purpose flour: 110gr
-Powdered sugar: 30 gr or replace with icing sugar
-Unsalted butter: 65 gr – soften at room temperature
-Small egg: 1 – weight around 45 gr per pcs; beaten
Filling
-Egg: 2
-Sugar: 35-40 gr
-Milk: 210 ml
-Vanilla extract: ½ tsp ~ 2.5 ml

Kitchen utensil
-Aluminum tart mold (5-7 cm): 8 pcs

Instruction

1. Tart shell

Whisk soften butter with powdered sugar in mixing bowl
Add beaten egg, stir well
Divide 110 gr all purpose flour into 3 parts, sieve each part to mixing bowl.
After 3 times of sieving and mixing flour, we’ll have a quite sticky dough, Wrap it up with plastic wrap and refrigerate in 20 minutes
Divide the refrigerated dough into 8 parts (30 gr per each). Place the dough between 2 layers of parchment paper (to prevent sticking) and flatten by rolling pin.
Place the flattened dough in molds. Press and trim the edges if necessary

If you want to make non-stick tart molds, brush a thin layer of oil or butter inside the molds, cover with a layer of plain flour.

2. Filling

Beaten 2 eggs with 35 gr sugar. You can add more 5 gr sugar if you prefer sweeter flavor
Pour 210 gr milk into the eggs and whisk until the sugar completely dissolved.
Sieve and add ½ tsp of vanilla, stir well.

3. Baking

Preheat the oven at 180 Celsius degree
Use a fork to make tiny holes on tart shells.
Add a small amount of rice (or bean) onto cupcake liner and place it on tart to prevent if from rising
Bake the tart shells at 180 Celsius degree in 5-7 minutes. Then remove them from oven.
Decrease oven heat by 150 Celsius degree
Remove cupcake liners, then pour custard filling into tart shells.
Bake the tarts at 150 Celsius degree in 30-35 minutes. You can bake more 5-10 minutes if you want custard fillings cooked completely
Only remove the tart from molds when they are cool completely to prevent them from breaking.
Best serve within 1-2 days. Can be stored in fridge.