Egg Tarts

Flaky pastry filled with silky egg custard.

Ingredients

• 2½ cups Flour
• 200 g Butter
• ½ cup Water
• 4 Eggs
• ¾ cup Sugar
• 1 cup Hot water
• ½ cup Evaporated milk
• 1 tsp Vanilla extract
• ½ tsp Salt

Method

1. Make the pastry — Knead flour, water, salt and a little butter into a dough, then laminate with the rest of the butter through three folds, chilling between each.
2. Line the tins — Roll thin and press into tart tins.
3. Make the custard — Dissolve the sugar in hot water, cool, then whisk in the eggs, evaporated milk and vanilla.
4. Strain — Pass the custard through a fine sieve twice — this is what gives it the glassy surface.
5. Fill — Pour into the shells, filling them only to just below the rim.
6. Bake — Bake at 200°C for 15 minutes, then 180°C for 10 more, until the custard is just set and still wobbles.
7. Egg Tarts are ready — Cool 10 minutes and eat warm.

More Hong Kong recipes

• Char Siu
• Wonton Noodle Soup