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Food

Hong Kong-Style Egg Tarts



Recipe, recipe, get the recipe!

Yield: Making 16 egg tarts of a tart pan

Ingredients
For the custard filling
• 4 medium eggs, beaten (reserve 2 tablespoons for your pastry dough)
• 3/4 cup hot water
• 6 tbsp. sugar
• 1/8 teaspoon salt (pinch of salt)
• 1/4 cup evaporated milk
• Dash of vanilla (optional)
For the pastry dough
• 2 cups cake flour, plus extra for dusting
• 1 stick unsalted butter, room temperature
• 1/4 cup powdered sugar
• 2 tablespoons of beaten egg
• 1/8 teaspoon salt
• Dash of vanilla (optional)

Instructions
• Pre-heat the oven to 400?F / 200?C
Make custard filling
• Melt sugar and salt with hot water. Mix until dissolved then let cool.
• Whisk eggs and then take 2 tablespoons out for the pastry dough. Stir in sugar water and also evaporated milk (if adding vanilla, add now). Stir and combine everything well.
• Strain the filling to ensure no lumps. Chill in the refrigerator while you make your pastry.
Making the pastry
• In a large bowl, sift flour, sugar and salt. Then add softened butter. Bring the mixture together with your hands, careful not to knead the pastry dough too much or you will make the pastry tough.
• Add the 2 tablespoons of reserved beaten egg and bring together until smooth. If the dough is too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm.
• Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all.
Baking the egg tart.
• Pour the custard filling to the shells until it is about 80% full. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.
• Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm.

Enjoy!
* Recipe inspired by chinasichuanfood.com All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

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49 Comments

49 Comments

  1. JAE EAJ

    28th February 2017 at 9:15 am

    …I hate Hong Kong I live in Hong Kong Hong Kong sucks Hong Kong only cares about work Hong Kong gives me stress.

  2. Maggie Bautista

    28th February 2017 at 9:15 am

    there is no such thing as a "dash a vanilla"

  3. Elisha S

    28th February 2017 at 9:15 am

    I live in HK and I have no idea how to make this ???

  4. Wan Norazam

    28th February 2017 at 9:15 am

    excuse me . add 1/4 or 1/2 powdered sugar . or maybe can.adjust???

  5. Ng Ronald

    28th February 2017 at 9:15 am

    Raise your hands if you are hong kong people ?

  6. Jay Jay

    28th February 2017 at 9:15 am

    If we want the filling to be sweeter, we add more sugar to the water right?

  7. Edwin Lau

    28th February 2017 at 9:15 am

    Nope. This is just normal egg tarts, can't see any Hong Kong style in it.

  8. Charles Sena

    28th February 2017 at 9:15 am

    I've been in Hong kong but i haven't tried any of these???

  9. raven17bb03

    28th February 2017 at 9:15 am

    I made this. ONLY FILL HALFWAY OR IT WILL OVERFLOW AND BURN.

  10. Beruang ketjil

    28th February 2017 at 9:15 am

    tried this recipe, it turned so good!!

  11. Nusss Kasu

    28th February 2017 at 9:15 am

    dis tart was amazing my family just like it

  12. ibnu mahmud

    28th February 2017 at 9:15 am

    in Bali, Indonesia we call it "Pie susu" susu means milk or tits

  13. Ruby Rivera

    28th February 2017 at 9:15 am

    I've never had this. what does this taste like! ? somebody explain to me the taste. ?

  14. Charlene Wilson

    28th February 2017 at 9:15 am

    home come your video calls for 4 egg yolks but your description calls for 4 full eggs,

  15. Brooke Hammonds

    28th February 2017 at 9:15 am

    I'm craving these so bad tonight! Help!

  16. Monsieur Donut

    28th February 2017 at 9:15 am

    why would you need vanilla? i'm honestly baffled about that idea.

  17. Jessie Jang

    28th February 2017 at 9:15 am

    I made these and they tasted amazing! Everyone at the party loved them and wanted me to make more. The dough however burnt before the filling was even done so after the filling was done, I cut off the burnt areas to make it look prettier

  18. Just A Commenter

    28th February 2017 at 9:15 am

    ooooo…

  19. Dionicio Baca

    28th February 2017 at 9:15 am

    The secret to a flaky pastry or bread is to simply add the butter into pieces, never melted. You have to mix it with the flour and other ingredients very fast. Never let it melt, put it in the fridge for at least one hour and do the pastry or bread very fast before the small pieces of butter start to melt. When they melt during the cooking process, they creat layers upon layers.

  20. Jan Shrimpson

    28th February 2017 at 9:15 am

    All I could think of was "Eat Jin"

  21. Jan Shrimpson

    28th February 2017 at 9:15 am

    All I could think of was "Eat Jin"

  22. Elim Kwok

    28th February 2017 at 9:15 am

    it probably won't set ,right?

  23. Ng?c Huy?n Nguy?n

    28th February 2017 at 9:15 am

    very good

  24. Christina Zhang

    28th February 2017 at 9:15 am

    I made these and they tasted good, but my tart shells were burning, while the middle filling was completely like water! I ended up taking the tart shells out and just pouring all the filling back into the trays to bake, and them scooping them back into the shells. It was a little watery and messy, and a bit too sweet, but if you do it right, I think it will come out fine:)

  25. Sherry Fan

    28th February 2017 at 9:15 am

    i tried these, SO DELICOUS!!! 😀

  26. krazy Kayla4u

    28th February 2017 at 9:15 am

    can I use condensed milk instead of evaporated milk and flour instead of cake flour

  27. ??

    28th February 2017 at 9:15 am

    my family uses philsbury pie crusts to save time and the egg tarts taste better and look cuter

  28. Just Your Average Fangirl

    28th February 2017 at 9:15 am

    That's quite an EGGcelent recipe! Get it? No? Okay I'll leave…

  29. IT'S JUST A PRANK, BRO! CHILL! CHILL!!!

    28th February 2017 at 9:15 am

    ???

  30. Kimboraffe

    28th February 2017 at 9:15 am

    They are don tots just call them don tots…If they arer Hong Kong style then they are don tots

  31. Bleh Ypu

    28th February 2017 at 9:15 am

    Near my house has a bakery there are egg tarts they are so yummy and i live in hong Kong i have tried the egg tarts so many time

  32. aya

    28th February 2017 at 9:15 am

    I once ate a tart with raw yolk , disgusting but tastes amazing

  33. Rahaf 2017

    28th February 2017 at 9:15 am

    They need to make 2 videos 4 each recipe one slow 4 who gonna actually make it and one just like this 4 who enjoying them self.. Sorry 4 my bad English

  34. Cleng Tomon

    28th February 2017 at 9:15 am

    On the video,only egg yolks were used. but on the recipe attached to the posts it says eggs not just the yolks…i wanna try it but im confused if i have to include the egg whites or just the yolks…

  35. Emcakes 23

    28th February 2017 at 9:15 am

    nearly ate the dough… it smelled tooooooo good 😀

  36. savion fuller /Jin's wife

    28th February 2017 at 9:15 am

    these are soooooo good

  37. Ashleye poo n Ashleye poon

    28th February 2017 at 9:15 am

    I Live in Hong Kong

  38. Bagas Aryo

    28th February 2017 at 9:15 am

    already tried this recipe but its not flaky like the authentic one

  39. Riley Orton

    28th February 2017 at 9:15 am

    Macau style egg tarts are better ?

  40. Missile

    28th February 2017 at 9:15 am

    EGGY, EGGY, E-G-G, EVERYBODY WANNA PUT THEIR HANDS ON ME

  41. Wlad8 Florijan

    28th February 2017 at 9:15 am

    what is that music name

  42. Buda Ileana

    28th February 2017 at 9:15 am

    foarte bune bravo

  43. Hey its Natalie

    28th February 2017 at 9:15 am

    they dont look as good as the ones I get from the bakery

  44. Adit Jonathan

    28th February 2017 at 9:15 am

    Pie susuuu

  45. Jacqx 015 Very good at bad decisions

    28th February 2017 at 9:15 am

    ???

  46. Anna Ager

    28th February 2017 at 9:15 am

    this makes me so happy..

  47. Anna Ager

    28th February 2017 at 9:15 am

    this makes me so happy..

  48. 2ya

    28th February 2017 at 9:15 am

    that butter thing was cool

  49. Angel K

    28th February 2017 at 9:15 am

    is cake flour, cake mix?

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