Hong Kong-Style Egg Tarts

Things I’ve Never Made Before ep 05 - go to my Instagram to watch the Reel!

Tender, buttery pastry and a perfectly set, lightly sweetened custard that melts in your mouth. A dim sum classic dessert that I can’t believe I’ve never made before!

Recipe adapted from What To Cook Today & Binging with Babish

Makes 18 small egg tarts, 4cm in diameter or 12 cupcake-tin sized tarts

Pastry

170g plain flour
35g icing sugar, sifted if lumpy
90g unsalted butter, room temp
20g egg, room temp (remove from the eggs in custard mix)
pinch of salt

Egg Custard

140g-150g eggs, beaten, at room temp (about 4 large eggs; use remainder after removing 25g for pastry)
130g hot water
70g sugar
25g milk (evaporated or full cream)
pinch of salt
1/2 tsp vanilla extract

Method

1. In a food processor, blitz flour, icing sugar and butter together until a sandy texture. Add egg and pulse until a soft ball of dough forms. (Alternatively, rub in the butter to the flour and icing sugar by hand, then mix the egg in and squeeze til it comes together - avoid kneading.) Wrap tightly, pressing into a disc, and allow to rest in fridge for at least 30 min.

2. Meanwhile, make the custard mixture. Combine the hot water and sugar in a bowl and stir thoroughly til dissolved. Add the salt and vanilla, whisking to combine. In another small bowl, whisk the remaining eggs with the milk until completely homogenous, then add to the water and sugar mixture. Whisk well to combine, but avoid making big bubbles. Pour through a strainer into a measuring jug for easy tart-filling. Skim off any foam.

3. When dough has rested, roll out 4-5mm thick then use a round cutter to cut circles slightly larger in diameter than the moulds you are using. Use your fingers to gently press pastry rounds into your moulds and press up the sides, ensuring pastry reaches each crevice. Trim edges with a knife if you prefer (or leave them rustic). Chill prepared tart cases for at least 20 mins.

4. Now, preheat your oven to 180dec C fan forced.

5. Pour the egg custard mix into each tart shell, until about 7/8 full. Carefully slide tray into the oven and bake for 10 minutes, then lower the heat to 150deg C fan and bake for a further 15 minutes until golden brown and the filling is just a little bit wobbly. If you have any leftover custard mix, pour into little ramekins and bake in the same way - you might have to extend baking time.

6. Allow to cool in the tin for at least 10 min, then carefully slide tarts out of the moulds. Best eaten warm or room temp.