Chinese · Dessert
Egg Custard Tart
A Hong Kong teahouse classic of crisp, short buttery pastry cradling a silky, barely-sweet egg custard baked just until set. Two individual tartlets, strained for a glass-smooth finish and that distinctive gentle wobble.
$1
25 minsPrep
19 minsCook
74 minsTotal
MediumLevel
Nutrition per serving
311Calories
7.2gProtein
15.1gFat
36.2gCarbs
15.2gSugar
0.7gFiber
142mgSodium
141mgChol
8.5gSat Fat
98mgPotassium
46mgCalcium
1.8mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Albariño
local
Hong Kong Milk Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub cold cubed butter into sifted flour and sugar until the mixture resembles coarse breadcrumbs.
2
Add the beaten egg and iced water a little at a time, bringing the dough together without overworking it; wrap and chill for 20 minutes.
3
Roll the dough out thinly and line 2 individual 8cm tart tins, trimming the edges; prick the bases and chill again for 10 minutes.
4
Dissolve the sugar fully in the hot water and let the syrup cool to room temperature.
5
Whisk the eggs gently (avoiding too much froth), then stir in the cooled sugar syrup, evaporated milk and vanilla extract.
6
Strain the custard mixture through a fine sieve twice to remove any foam or stringy bits for a silky finish.
7
Pour the strained custard into the chilled tart shells until nearly full.
8
Bake at 180°C for 18-20 minutes until the pastry is golden and the custard is just set with a gentle wobble in the centre.
9
Cool the tarts in their tins on a wire rack for 10 minutes before carefully unmoulding.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour, sifted
- 28g28g Butter, cold, cubed
- 6g6g Sugar White
- 10g10g Egg, beaten, for dough binding
- 8g8g Water, iced
- 48g48g Egg, whisked
- 22g22g Sugar White, dissolved in hot water
- 55g55g Water, hot, for sugar syrup
- 18g18g Evaporated Milk
- 2g2g Vanilla Extract
