Hong Kong Egg White Tarts with a Buttery Cookie Crust
From the MolalaCook kitchen · 烘焙手記
Hong Kong Egg White Tarts with a Buttery Cookie Crust
港式蛋白撻
These six small Hong Kong egg tarts have a pale milk custard and a crumbly cookie shell.
▶ Watch the recipe
Before you begin
The unbaked shells and strained filling go into the oven together. A small dip as the filling cools is normal. If your first tart sinks deeply, try a shorter bake on the next one rather than waiting for the custard to look completely solid.
Method 做法
Mix the cookie dough
Beat the softened butter and sugar, starting slowly and increasing the speed until pale and fluffy. Mix in the egg in portions. Sift in the cake flour, milk powder and cornstarch; gently bring the mixture together.
See this stage at 1:27 →
Chill and shape the shells
Press the dough into a log, wrap and chill for 30 minutes. Divide into roughly 30 g portions. In each mould, flatten a ball from the centre outwards, rotating as you press. Let the edge stand about 1 cm above the rim and pinch any cracks closed. Chill the lined moulds for another 30 minutes.
See this stage at 3:30 →
Strain the filling
Whisk the whites lightly, just until foamy. Add the sugar, then stir in the milk and cream. Strain twice into a jug and chill the filling for 30 minutes.
See this stage at 4:52 →
Fill and bake
Heat the oven to 230°C. Fill the cold shells about 90% full and carefully transfer to the lower-middle rack. Bake for 13–15 minutes; remove while the custard still trembles slightly in the centre.
Unmould and serve
Let the tarts cool a little before easing them out of the moulds. Serve warm for the contrast between the milk custard and crisp pastry.
Watch & bake along
Hong Kong Egg White Tarts with a Buttery Cookie Crust
✦Why use cake flour and cornstarch together?+
Tools for this recipe
Hong Kong Egg Tart Molds (10 pcs)
For shaping individual cookie shells; the video uses moulds 7 cm across and 2 cm high.
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 egg-white filling before pouring.
