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Hong Kong Egg Tart

Delightful Hong Kong Egg Tart: Flaky Pastry and Creamy Magic

Experience the delightful Hong Kong Egg Tart, a perfect fusion of flaky pastry and creamy magic, ideal for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 12 tarts
Course: Desserts
Cuisine: Chinese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups All-purpose Flour Provides structure; cake flour can yield a more tender pastry.
  • 7 tbsp Chilled Unsalted Butter Adds richness and flavor; keep it icy cold to create flaky layers.
  • 4 tbsp Sugar Sweetens the dough, enhancing overall flavor; no substitutes are recommended.
  • 1/4 tsp Salt Balances sweetness in the crust.
  • 1 large Egg Binds the dough together for a cohesive crust.
  • 1/4 cup Ice Water Helps form a pliable dough; make sure it's chilled for the best result.
For the Oil Dough
  • 1 cup All-purpose Flour Plays the same crucial role as in the crust.
  • 1/3 cup Shortening Creates a tender texture; can be swapped with butter, but adjust for water content.
  • 3 tbsp Unsalted Butter Enhances the richness in the flaky layers.
For the Filling
  • 5/6 cup Hot Water Serves as a base for the sweet custard filling.
  • 1/4 cup Sugar Important for sweetness; don't replace this to maintain proper texture.
  • 4 large Eggs Adds structure and richness; beat gently to avoid incorporating air bubbles.
  • 1 pinch Salt Elevates the flavor of the filling.
  • 1/2 cup Evaporated Milk Adds creaminess to the custard; cream can be used for an even richer taste.

Equipment

  • Mixing Bowls
  • Rolling Pin
  • Tart molds
  • Fine sieve

Method
 

Preparation Steps
  1. Prepare the Water Dough: Combine all-purpose flour and chilled butter in a bowl, mixing until the texture resembles coarse sand. Add sugar, salt, egg, and ice water. Knead until smooth, then refrigerate for 15 minutes.
  2. Prepare the Oil Dough: Mix all-purpose flour, shortening, and unsalted butter until a dry paste forms. Shape into a square, wrap in plastic, and rest at room temperature for at least 30 minutes.
  3. Assemble the Doughs: Roll out the water dough into a cross shape, place the oil dough in the center, and fold to encase it. Roll into a rectangle, fold into thirds, and repeat rolling and folding.
  4. Make the Filling: Dissolve sugar in hot water, allow to cool, then mix in beaten eggs and evaporated milk gently. Strain the mixture through a fine sieve.
  5. Bake Tarts: Preheat the oven to 325°F (163°C). Roll out the dough, cut circles for molds, fill with custard, and bake for 25-35 minutes until golden.
  6. Cool Before Serving: Allow tarts to cool slightly on a wire rack and serve warm.

Nutrition

Serving: 1tartCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 7gVitamin A: 10IUCalcium: 2mgIron: 5mg

Notes

Chilling ingredients and avoiding over-mixing is essential for achieving flaky pastry. Straining the filling ensures a smooth texture.

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