Hong Kong Egg Tarts with Evaporated Milk and Shortcrust
From the MolalaCook kitchen · 烘焙手記
Hong Kong Egg Tarts with Evaporated Milk and Shortcrust
港式淡奶牛油皮蛋撻
Make ten Hong Kong egg tarts in shallow 7 cm moulds.
▶ Watch the recipe
Before you begin
A high-temperature bake sets the tender pastry and leaves the strained evaporated-milk custard smooth. Keep the shells an even thickness. A thick base takes longer to bake than the thin upper rim.
Method 做法
Make the pastry
Beat the butter and icing sugar until pale. Add the egg and milk and beat until combined. Sift in the cake flour and cornstarch, then press gently into a dough. Wrap and refrigerate for 30 minutes.
See this stage at 1:30 →
Rest the custard
Mix the custard egg, sugar, milk and water gently. Strain and refrigerate for 30 minutes to let the bubbles settle. Preheat the oven and baking tray to 230°C (446°F).
Line ten moulds
Divide the dough into portions of about 30 g. Press into ten moulds about 7 cm across and 2 cm high. Work the pastry up the sides a little above the rim. Arrange on the hot tray carefully and fill the shells to about 90%.
See this stage at 5:47 →
Bake and cool briefly
Bake in the middle to lower part of the oven at 230°C for about 13–15 minutes, until the pastry is cooked and the custard has set. Cool briefly in the moulds before easing the tarts out.
See this stage at 7:38 →
Watch & bake along
Hong Kong Egg Tarts with Evaporated Milk and Shortcrust
✦How do I avoid pits in the custard?+
Tools for this recipe
Hong Kong Egg Tart Molds (10 pcs)
For holding the shallow shortcrust shells.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
