Hong Kong-style Egg Tarts: A Classic Cantonese Dessert
Introduction
Hong Kong-style Egg Tarts are a classic Cantonese dessert that has become a favorite around the world. These tarts are known for their flaky pastry and creamy egg custard filling, which is flavored with vanilla extract. They are a must-try for anyone who loves sweets, and are perfect for special occasions or as an everyday treat.
Ingredients
For the Pastry:
- 200g all-purpose flour
- 125g unsalted butter, cold and cubed
- 1 large egg
- 40g icing sugar
For the Filling:
- 3 large eggs
- 120g caster sugar
- 200ml hot water
- 150ml evaporated milk
- 1/4 tsp vanilla extract
Instructions
Making the Pastry
- In a large bowl, mix together flour and icing sugar. Add in butter and use a pastry blender to cut butter into the flour mixture until the mixture resembles coarse crumbs.
- Add in egg and mix until the dough comes together. Flatten the dough into a disk, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.
- Preheat the oven to 200°C. Roll out the dough on a floured surface to a thickness of 3mm. Cut out circles of dough using a 10cm pastry cutter and line a muffin tin with the pastry.
Making the Filling
- In a medium bowl, whisk together eggs and caster sugar until well combined. Add in hot water and whisk until the sugar is dissolved. Add in evaporated milk and vanilla extract, and whisk until combined.
- Pour the egg mixture through a fine mesh sieve into a jug, then pour the mixture into the pastry cases.
- Bake for 20 minutes or until the filling is set and the pastry is golden brown.
- Remove from the oven and allow to cool in the tin for 5 minutes, then transfer the tarts to a wire rack to cool completely.
Serving
- Serve the tarts warm or at room temperature.
Variations
Vegetarian version
To make a vegetarian version of these tarts, simply replace the evaporated milk with coconut milk, and the butter with margarine.
Vegan version
To make a vegan version of these tarts, replace the butter with margarine, and the eggs with a vegan egg substitute.
Matcha Egg Tarts
For a twist on the classic recipe, add 1 tablespoon of matcha powder to the egg mixture before pouring it into the pastry cases.
Mini Egg Tarts
To make mini egg tarts, use a smaller pastry cutter and muffin tin, and reduce the cooking time to 15 minutes.
Conclusion
Hong Kong-style Egg Tarts are a delicious and easy-to-make dessert that are perfect for any occasion. With their flaky pastry and creamy egg custard filling, they are sure to impress your friends and family. Try this recipe today and experience the classic flavors of Cantonese cuisine!
FAQ
What are Hong Kong-style Egg Tarts?
Hong Kong-style Egg Tarts are a type of dessert pastry that originated in Hong Kong. They consist of a flaky pastry shell filled with a creamy, custard-like filling made from eggs, sugar, and milk.
What ingredients do I need to make Hong Kong-style Egg Tarts?
To make Hong Kong-style Egg Tarts, you will need all-purpose flour, butter, powdered sugar, eggs, milk, and vanilla extract.
Can I use a store-bought pie crust instead of making my own pastry shell?
Yes, you can use a store-bought pie crust if you don’t want to make your own pastry shell. However, the texture and flavor of the egg tarts may be slightly different.
How do I prevent the pastry shell from shrinking?
To prevent the pastry shell from shrinking, make sure to chill the dough for at least 30 minutes before rolling it out. Also, dock the pastry shell with a fork before baking it to allow steam to escape.
How long do Hong Kong-style Egg Tarts last?
Hong Kong-style Egg Tarts can be stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze Hong Kong-style Egg Tarts?
Yes, you can freeze Hong Kong-style Egg Tarts. After baking and cooling them, wrap them tightly in plastic wrap and aluminum foil before placing them in the freezer. They can be stored in the freezer for up to 1 month.
How do I know when the egg tarts are done baking?
The egg tarts are done baking when the edges of the pastry shell are golden brown and the filling is set but still slightly jiggly in the center.
Can I make Hong Kong-style Egg Tarts without a tart pan?
Yes, you can make Hong Kong-style Egg Tarts without a tart pan by using a muffin tin instead. Simply cut the pastry dough into circles and press them into the muffin cups. Fill with the egg mixture and bake as directed.
How many egg tarts does this recipe make?
This recipe makes 12 Hong Kong-style Egg Tarts.
Can I add any other flavors to the egg filling?
Yes, you can add other flavors to the egg filling, such as matcha powder or pandan extract, for a different twist on the classic recipe.
