D'Open Kitchen

COOKING FOR THE SOUL

Hongkong Egg Tart

Name: Hongkong Egg Tart
Prep time: 45 min
Cook time: 30 min
Ingredients: 250 grams Plain Flour; 2 tbsp Icing Sugar; 160 grams Butter; 1 tbsp Milk Powder; 1 tbsp Custard Powder; 1 qty Egg Yolk; 150 grams Sugar Castor; 150 ml Warm Water; 250 ml Milk; 1/2 ml Milk; 1/2 tsp Vanila Extract; 4 whole Eggs; 1 qty Egg White (you can use the egg white leftover from the crust)

Recipe by

Trish yee

Egg tart is everyone's favourite dessert to order at dimsum restaurant. There are a few variations of egg tart out there. The flaky egg tart, shortcrust based egg tart and the Portuguese egg tart which uses puff pastry crust. The recipe here is using the shortcrust pastry method and we strongly recommend that you use a foil tart shell or an individual carbon steel egg tart mould as the crust is extremely flaky and it can be difficult to remove from the pan.

The crust can be made in advance and it can be kept for 3-5 days in the fridge. Store it in an airtight container and cling wrap the dough to drying freezer burn. Try making this buttery and flaky egg tart for your next hi tea!

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Prep Time 45

Cook Time 30

Course Snack

Cuisine Hong Kong

Servings tarts

Calories 203 kcal

Equipment

Mixing Bowl
Kitchen Mixer
Oven

Ingredients

Pastry Crust

250 grams Plain Flour
2 tbsp Icing Sugar
160 grams Butter
1 tbsp Milk Powder
1 tbsp Custard Powder
1 qty Egg Yolk

Filling

150 grams Sugar Castor
150 ml Warm Water
250 ml Milk
1/2 ml Milk
1/2 tsp Vanila Extract
4 whole Eggs
1 qty Egg White you can use the egg white leftover from the crust

Instructions

Tart Pastry

Add all the ingredients (except the yolk) for making the crust in a mixing bowl.
Set the stand kitchen mixer on low speed and let to mix for 5-8 mins.
When the butter is incorporated with the dry ingredients, add in the yolk. Once the dough begins to form into a round ball. Remove the dough.
Wrap the dough in a clingwrap. Put it into the fridge for 30 mins to let it rest and harden.
Take the dough out of the fridge. Cut pastries into 10-12 equal portion. Depending on the size of your mould.
The individual dough should weight about 38 grams each.
Roll individual dough into a ball. Using both palm, press the pastry ball into a flat piece. Line dough in the middle of tart cases, lightly press the dough into the tart cases.
Refrigerate the tart cases for 30 mins, and it is ready to use.

Custard Filling

Add castor sugar into warm water, mix until sugar completely dissolved. Set aside and let it cool.
Beat eggs with milk, vanilla essence and salt. Pour in sugar water. Mix well.
Sift egg mixture TWICE to achieve smooth egg mixture.
Carefully pour egg mixture into each tart shells.
Bake tarts for 25mins at 180 degree, fan ON. Leave the egg tart to cool on a wire rack.

Notes

The egg tart must be completely cool before attempting to remove from the mould.

Nutrition

Calories: 203kcal

Keyword dim sum, finger food, tart

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.