Hong Kong Egg Tarts
200kcal
Ingredients
Crust
- 2 cups all-purpose flour A key ingredient for a flaky, tender crust.
- 1/4 cup powdered sugar Adds a touch of sweetness.
- 1/2 cup unsalted butter (cold, cubed) Keep cold for perfect crumbly consistency.
- 1/4 teaspoon salt Enhances flavors.
- 1 large egg yolk Adds richness.
- cold water as needed To bring the dough together.
Custard Filling
- 4 large eggs Main star of the filling.
- 1/2 cup granulated sugar Unites the eggs and adds sweetness.
- 1/2 cup milk Provides smooth texture.
- 1/2 cup heavy cream Elevates the richness.
- 1 teaspoon vanilla extract Infuses aromatic warmth.
- a pinch salt Enhances flavors.
Method
Preparing the Tarts
- In a mixing bowl, whisk together the all-purpose flour, powdered sugar, and salt.
- Add the cold, cubed butter to the mixture and blend until it resembles coarse crumbs.
- Stir in the egg yolk and gradually add cold water until the dough holds together.
- Form the dough into a ball, flatten, wrap in plastic, and refrigerate for at least 30 minutes.
- In another bowl, whisk together the large eggs and granulated sugar until well blended.
- Mix in the milk, heavy cream, vanilla extract, and a pinch of salt until smooth.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough to about 1/8 inch thick on a floured surface.
- Cut out circles from the rolled dough and press into muffin tins.
- Pour the egg custard filling into each pastry shell, filling about 3/4 full.
- Place the filled tarts in the oven and bake for 20-25 minutes until custard is set.
- Allow the tarts to cool in the pan for a few minutes, then transfer to a wire rack.
- Enjoy the tarts warm or at room temperature.
Nutrition
Serving1tartCalories200kcalCarbohydrates25gProtein3gFat10gSaturated Fat6gPolyunsaturated Fat1gMonounsaturated Fat2gCholesterol70mgSodium100mgPotassium120mgFiber1gSugar10gVitamin A300IUCalcium50mgIron1mg