Ingredient and Portion
Happy Call Specials - Hong Kong Golden Egg Tart
Submit Recipe
Butter Crust:
220g Flour
40g Icing sugar
1/2 Beaten egg
140g Chilled butter
1/2 tsp Vanilla extract
Egg tart moulds
Eggs Filling:
3 1/2 Eggs
80g Sugar
220ml Water
80ml Full cream evaporated milk
220g Flour
40g Icing sugar
1/2 Beaten egg
140g Chilled butter
1/2 tsp Vanilla extract
Egg tart moulds
Eggs Filling:
3 1/2 Eggs
80g Sugar
220ml Water
80ml Full cream evaporated milk
Method
Butter Crust
1. Mix and knead butter, flour and icing sugar
2. Knead egg into dough
3. Wrap in cling wrap and refrigerate the dough for 20 mins
4. Press pastry into mould gently using thumbs (Dab some flour on top of pastry while pressing to avoid flour sticking on thumb)
5. Use fork to gently poke holes onto base of pastry.
Eggs Filling
1. Boil water and sugar in low flame till sugar dissolve and let cool to room temperature
2. Add milk and beaten eggs into syrup
3. Sieve mixture twice
4. Pour mixture into flour cups till 90% full
5. Put the filled cups on Happy Call Pan
6. Use medium flame for about 20mins (move pan around flame occassionally)
1. Mix and knead butter, flour and icing sugar
2. Knead egg into dough
3. Wrap in cling wrap and refrigerate the dough for 20 mins
4. Press pastry into mould gently using thumbs (Dab some flour on top of pastry while pressing to avoid flour sticking on thumb)
5. Use fork to gently poke holes onto base of pastry.
Eggs Filling
1. Boil water and sugar in low flame till sugar dissolve and let cool to room temperature
2. Add milk and beaten eggs into syrup
3. Sieve mixture twice
4. Pour mixture into flour cups till 90% full
5. Put the filled cups on Happy Call Pan
6. Use medium flame for about 20mins (move pan around flame occassionally)
Tips
Be quick to mould the pastry quickly or else the temperature on our hands will soften the pastry. As the flour doesn't raise much in Happy Call Pans, the flour shouldn't be too thin.
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