Hong Kong Egg Tarts (15 servings)
Ingredients:
A (Custard Filling):
- 3 eggs
- 160 g white sugar
- 280 ml milk
- 1 tsp rum (optional)
- 1/2 tsp vanilla extract (Extract not essence! Extract is stronger. 1 teaspoon of Vanilla extract = 1½ teaspoons of Vanilla Essence)
B (Tart shells):
- 125 g salted butter (softened)
- 60 g icing sugar, sifted
- 15 g egg white (1/2 egg white)
- 1 egg yolk
- 1/2 tsp vanilla essence
C (Tart shells):
- 215 g plain flour
Directions:
Tart shells:
- Mix ingredient B till well combined.
- Slowly add ingredient C into B to make a dough. (if you think your dough is too watery, add more flour. Abit at a time till it is right texture).
- Rest dough for 10 minutes.
- Press dough into small tart moulds.
- Bake the tart shell till half cooked. 175 degree C for about 10 minutes or till puff up slightly and white.
Custard Filling:
- Whisk ingredient A till sugar melted. (you may want to use the heat over process to speed it up)
- Sieve A to remove bubbles.
Final Product:
- Pour the filling to shells and bake for 175 degree C for about 20 minutes. (Lower shelf) Watch over it. If the custard puff into a ball, take out immediately, else the eggs tarts will winkle when cool (ugly). You can check if its cooked by shaking the tarts, if it wobble meaning its not cooked yet.
PS: I personally find it very hard to control the heat to make it none puffing, so i pour in the custard 2 time, once the custard abit harden, i will pour in another half. ;)
Tips on pressing the dough into tart mould
- Smooth 1 plastic sheets
- Roll dough into a ball.
- Place ball onto the plastic sheet and place another plastic sheet on top.
- Flatten the dough roughly bigger that the tart mould with rolling pin or a flat-bottomed plate.
- Remove top plastic sheet. Place dough onto mould, gently pressing the sides of the tart mould to make sure there is no air.
- Trim excess dough from the tart mould. Remove plastic sheet. (TA DA! perfect tart mouth without tart cutter)
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