How to: Hong Kong Style Egg Tarts

Buttery shortbread crust filled with a creamy custard centre that brings joy with every bite. This traditional dessert will bring you to the food streets of Hong Kong! See how you can master the Hong Kong Style Egg Tarts below:

 

1. Prepare the ingredients
In a mixing bowl, whisk together the large bag of caster sugar and 100ml of hot water until the sugar is dissolved. In another mixing bowl, whisk together the milk powder and 35ml of hot water until dissolved. Set both bowls aside. Cut 65g of butter into 2cm cubes.

2. Mix the dough
Place the oven rack in the bottom third of the oven. Preheat the oven to 200°C (fan-forced) / 220°C (conventional). In a separate mixing bowl, beat the cubed butter and small bag of caster sugar together at a high speed with a handheld mixer for 3 minutes or until smooth and creamy. Add the small serve of vanilla extract and beat until combined.

3. Create the tart shells
Add the plain flour and salt into the mixing bowl and mix together with a spatula until combined to create the dough. Divide the dough into 8 equal balls and place one in each tart mould. Using your fingers, push the dough into the mould starting from the centre and then into the sides to form the tart shells.

4. Make the custard
In an empty mixing bowl, whisk one egg. Pour in the milk mixture and whisk until combined. Repeat this step with the sugar mixture and the large serve of vanilla extract to make the custard filling. Place a sieve over a measuring cup or jug with a spout and pour in the custard filling through the sieve to remove any lumps.

5. Baking the egg tarts
Arrange the 8 tart moulds with the dough on a flat baking sheet. Pour an equal amount of the custard filling into each tart mould. Bake in the oven for 15 minutes. Then reduce the temperature to 180°C (fan-forced) / 200°C (conventional) and bake for 5 minutes. After this, keep the oven door slightly open and bake for another 10 minutes.

6. Cool and enjoy!
Take the tray of egg tarts out to rest on the cooling rack. After they have cooled slightly, use a toothpick to loosen the egg tart from the mould and gently turn upside down to separate. Enjoy your masterpiece while it’s still warm!