Hong Kong Egg Tarts with Salted Butter Cookie Shells
From the MolalaCook kitchen · 烘焙手記
Hong Kong Egg Tarts with Salted Butter Cookie Shells
港式牛油曲奇皮蛋撻
A salted butter shell and a whole-egg custard give these ten Hong Kong egg tarts their bakery-style flavour.
▶ Watch the recipe
Before you begin
Start the bake hot, rotate the tray, then lower the heat. Keep the milk at room temperature when adding it to the creamed butter. Add it gradually so the pastry mixture stays smooth.
Method 做法
Mix and chill the dough
Beat the soft butter and sugar until pale. Add the milk in batches, mixing on low until smooth. Sift in the flour and mix just until no flour particles remain. Press together with a spatula, wrap in a log and chill for 30 minutes.
See this stage at 0:24 →
Mix the egg filling
Whisk the eggs until lightly foamy. Stir in the sugar, evaporated milk and water. Leave the mixture to stand while preparing the shells.
See this stage at 1:51 →
Line the moulds
Divide the dough among ten 7 cm-wide, 2 cm-high tart moulds. Roll each portion into a ball. Flatten from the centre and rotate as you ease the dough up the sides. Bring the edge about 1 cm above the rim and press any cracks closed. Chill for 15 minutes.
See this stage at 2:34 →
Fill and bake
Strain the egg mixture into a spouted jug. Fill the cold shells about 90% full. Bake in a preheated oven at 230°C for 10 minutes, rotate the tray, then reduce to 180°C and bake for about another 10 minutes.
Serve warm
Leave the tarts to cool slightly before unmoulding. A little settling as the custard cools is normal. Serve while the pastry is still crisp.
Watch & bake along
Hong Kong Egg Tarts with Salted Butter Cookie Shells
✦What gives the custard its golden colour?+
Tools for this recipe
Hong Kong Egg Tart Molds (10 pcs)
For individual Hong Kong-style tarts.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
For straining the filling into a jug.
