Recipe by: Amy Tan Lin Lin
Source: Personal Recipe
- 200 g plain flour
- 25 g cake flour
- 125 g butter
- 40g caster sugar
- 1 egg, lightly whisked
- ½ tsp vanilla extract
Ingredients (Custard )
- 2 eggs
- 55 g caster sugar
- 150 ml hot water
- 75 ml evaporated milk
- Add sugar into hot water, mix until completely dissolved. Let it cool down.
- Whisk the egg with evaporated milk, Pour in the sugar water and vanilla extract. Mix well.
- Sift the egg mixture to get rid of any foam.
Preheat oven to 200 C (392 F).
- Place butter at room temperature until softened. Beat the butter and sugar with an electric mixer over medium speed until the mixture is smooth fluffy and light in colour.
- Add the whisked egg, half at a time. Beat at low speed. Add vanilla extract, mix well.
- Sift in the flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients are combined well. Knead into a dough.
- Divide the dough into 25g each. Place 1 dough on the tart tin, 7.5cm (top) and 4.5cm (base) in diameter. Lightly press the dough with your thumbs, starting from the bottom then up the sides. Pressing and turning the dough in clockwise/anti-clockwise in order to make an even tart shell.
- Carefully pour in the fillings into each tart shell. Position rack-in the lowest part of the oven and bake for 10-15mins until the edges are lightly brown.
- Reduce the heat to 180ºC. Keep an eye on them. Once you see the custard puffing up a bit, pull the oven door open ajar about 2-3 inches. Bake for another 10-15mins until the custard is set. Check by inserting a toothpick into the custard. If it stands on its own, it is cooked.
- Serve and enjoy!
Download PDF version here: Hongkong Egg Tart Amy Tan Lin Lin