Hong Kong Egg Tart

Introduction to Hong Kong Egg Tart

The Hong Kong Egg Tart is a beloved pastry that melds influences from British custard tarts and traditional Chinese pastries. Known for its flaky crust and silky, sweet filling, it is a staple in bakeries and dim sum parlors across Hong Kong. Its origins can be traced back to the 1920s and 1930s during British rule, where the blend of cultures resulted in this iconic dessert. Today, it is enjoyed not only in Hong Kong but around the world, symbolizing the rich intermingling of eastern and western culinary traditions.

Ingredients for Hong Kong Egg Tart

• All-purpose flour
• Unsalted butter
• Confectioners’ sugar
• Eggs
• Vanilla extract
• Evaporated milk
• Water
• White sugar

For the Crust

The crust of the Hong Kong Egg Tart requires an expert balance of all-purpose flour, unsalted butter, and confectioners' sugar with a touch of vanilla extract for flavor.

For the Filling

The creamy filling is achieved with eggs, evaporated milk, water, and white sugar to create a smooth, custard-like texture.

Preparation of Hong Kong Egg Tart

Step 1: Making the Crust

1. Preheat your oven to 375°F (190°C). Meanwhile, gather and measure your ingredients. Use 250g of all-purpose flour, 125g of chilled unsalted butter, and 55g of confectioners' sugar.
2. In a large bowl, sift the flour and sugar together. Next, cut the butter into small cubes and rub it into the flour mixture until it resembles fine breadcrumbs.
3. Add 1 beaten egg and a splash of vanilla extract to the mixture. Form into a dough; do not knead it too much or it will become tough. Wrap in cling film and refrigerate for about 30 minutes before rolling it out.

Step 2: Forming the Tart Shells

1. Roll out the chilled dough on a lightly floured surface to a thickness of about 1/8 inch, ensuring even thickness for consistent baking.
2. Use a round cutter slightly larger than your tart tin wells to stamp out circles of dough. Gently press each circle into the tins, forming the shell. Trim the excess dough from the edges.

Step 3: Preparing the Filling

1. Combine 140g of white sugar with 120ml of water in a small saucepan. Heat over a medium flame just until the sugar dissolves completely. Set aside to cool.
2. In a bowl, whisk together 4 eggs until just combined. Stir in 160ml of evaporated milk and the cooled sugar solution. Add a teaspoon of vanilla extract. Strain this mixture through a fine sieve to ensure smoothness.

Step 4: Assembling the Tart

1. Pour the prepared egg mixture into the tart shells. Fill each shell close to the brim but not overflowing.
2. Bake in the preheated oven for 20 to 25 minutes. To ensure perfect doneness, the custard should remain slightly jiggly when you gently shake the tray. Avoid over-baking which can cause cracks.

Cooking Process and Tips

The baking process is critical, and using a cooking timer ensures precision. Start checking the tarts around the 20-minute mark. An even bake will give the crust a golden color without browning too much.

Enjoying Hong Kong Egg Tart

The Hong Kong Egg Tart is best enjoyed warm, allowing the filling's creamy texture to shine. Pair with a cup of hot, strong tea or coffee to enhance the sweet and rich flavors. These tarts are perfect for a dessert or an afternoon snack, bringing a touch of Hong Kong's bakery culture into your home.

Whether you're enjoying them fresh from the oven or sharing at a gathering, these tarts are sure to delight all who try them.