Hong Kong Egg Tarts

Method13 steps

1. 1

   Step 1: Combine the 250 g pastry flour and ⅛ tsp salt in a bowl. Have the butter just soft enough to give when pressed, while still holding its shape; it should not collapse into a paste.

   Uses 250 g all-purpose flour for the pastry · ⅛ tsp salt

2. 2

   Step 2: Cut the 12 tbsp softened butter into ½-inch cubes and add it to the flour and salt. Working quickly with your fingers, break up the butter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

   Uses Combined pastry flour and salt · 12 tbsp unsalted butter, just softened

   
3. 3

   Step 3: Add the 2 tbsp cold dough water and bring the mixture together with your hands. If necessary, add a little of the extra cold water in ½ tsp increments, using no more than 3 tsp extra in total. The dough will still look scraggly and dry. Wrap it tightly and refrigerate for 20 minutes so the flour can absorb the moisture.

   Chill the pastry dough · 20 minUses Coarse butter-and-flour crumbs · 2 tbsp cold water for the dough · Up to 3 tsp additional cold water, only if needed, added in ½ tsp increments

   
4. 4

   Step 4: Lightly flour the rolling surface and roll the chilled dough into a roughly 6 × 15-inch rectangle. Work quickly to keep the butter cool and avoid overworking the dough.

   Uses Dough after its first refrigerated rest · All-purpose flour as needed for lightly dusting the rolling surface

   
5. 5

   Step 5: Fold the top third of the rectangle down to the centre, then fold the bottom third up over it. Turn the dough a quarter turn, roll it out again to a roughly 6 × 15-inch rectangle, and repeat the same threefold. Cover and refrigerate for 1 hour. For the make-ahead route, keep the covered folded dough refrigerated overnight and continue the next day.

   Chill the folded pastry · 60 minUses First rolled pastry rectangle · All-purpose flour as needed for lightly dusting the rolling surface

6. 6

   Step 6: While the folded pastry chills, dissolve all ½ cup granulated sugar in the 1 cup hot water.

   Uses ½ cup granulated sugar · 1 cup hot water for dissolving the sugar

7. 7

   Step 7: Let the sugar water cool to room temperature before mixing it with the eggs.

   Uses Dissolved sugar water

8. 8

   Step 8: Whisk the evaporated milk (½ cup), three eggs and vanilla (1 tsp) together, then thoroughly whisk in the cooled sugar water. Strain through a fine mesh strainer into a large pitcher with a pouring spout to remove lumps and bubbles. The source expects about 2–2¼ cups of custard, so choose a pitcher with ample room. Cover and refrigerate the raw custard at 4°C/40°F or below while the pastry is being prepared.

   Uses ½ cup evaporated milk, at room temperature for mixing · 3 large eggs, briefly brought to room temperature for mixing · 1 tsp vanilla extract · Sugar water cooled to room temperature

9. 9

   Step 9: Preheat the oven to 375°F (about 191°C) and place a rack in its lower third.

10. 10

    Step 10: Lightly dust the surface with rolling flour. Roll the chilled folded pastry to about 0.2 inch/5 mm thick and cut 4-inch circles. Press them into mini tart tins or a shallow non-stick standard muffin pan, leaving an ample lip over each rim so the pastry can shrink without spilling the filling. Reroll the scraps and cut more circles to make about 16 shells. If preparing the shells the day before, cover and refrigerate them until the next day.

    Uses Chilled folded pastry from the same-day or overnight route · All-purpose flour as needed for lightly dusting the rolling surface

11. 11

    Step 11: Use the chilled custard to fill each shell about three-quarters full. With an ample pastry lip, stop where the dough bends outward. Leave room for the pastry to shrink and keep any excess raw custard covered and refrigerated; do not overfill the shells to use it up.

    Uses About sixteen shaped tart shells · Strained custard needed to fill the shells

12. 12

    Step 12: Immediately transfer the filled tins to the hot oven, moving slowly and carefully to avoid spilling. Reduce the setting to 350°F (about 177°C) and bake for 26–29 minutes. Check from 26 minutes and continue until the pastry is baked, the filling is just set and its centre reaches 71°C/160°F. A toothpick should be able to stand in the set filling.

    Bake the egg tarts · 26 minUses Filled tarts ready for baking

13. 13

    Step 13: Let the baked tarts cool for at least 10 minutes, then enjoy while still warm. Refrigerate any leftovers promptly.

    Cool the egg tarts · 10 minUses Baked egg tarts