Ingredient and Portion
Hong Kong Golden Egg Tart
Submit Recipe
Butter pastry ingredients:
220g Flour
40g Icing Sugar
1/2 Egg (beaten)
140g Butter (cannot be room temperature, use when its still cold and manageable)
1/2 teaspoon vanilla extract
Egg filling ingredients:
3 1/2 Eggs
80g Sugar
220ml Water
80ml Full cream evaporated milk
220g Flour
40g Icing Sugar
1/2 Egg (beaten)
140g Butter (cannot be room temperature, use when its still cold and manageable)
1/2 teaspoon vanilla extract
Egg filling ingredients:
3 1/2 Eggs
80g Sugar
220ml Water
80ml Full cream evaporated milk
Method
For the butter pastry:
1. Mix and knead butter, flour and icing sugar into breadcrumbs texture.
2. Add egg and knead into dough. Wrap in cling wrap.
3. Refrigerate the dough for 20 mins or until it's in workable state.
4. Press pastry into mould gently using thumbs. Can dab some flour on top of pastry while pressing. Pastry skin need not be too thin as it doesn't raise much in HCP
5. Use fork to gently poke holes onto base of pastry.
Tips: Do not allow the pastry to be too soft, try to mould it quickly or else the temperature on our hand will soften the pastry. If first time trying, rest moulded pastry cup in the fridge first and cover with cling wrap while doing others. And if the main dough gets too soft, put back in the fridge again.
For the filling:
1. Boil water and sugar in low flame till sugar dissolve. Cool to room temp.
2. Add milk into syrup. Beat eggs and add into mixture.
3. Sieve mixture twice and pour into pastry 90% full.
4. Put the mould directly on HCP (can batch fit in abt 7 cups)
5. Use medium flame for about 20mins. Check as and when and shift the pan occasionally if possible to prevent the ones at the centre charred.
4. Tarts are ready when toothpick can stand upright.
1. Mix and knead butter, flour and icing sugar into breadcrumbs texture.
2. Add egg and knead into dough. Wrap in cling wrap.
3. Refrigerate the dough for 20 mins or until it's in workable state.
4. Press pastry into mould gently using thumbs. Can dab some flour on top of pastry while pressing. Pastry skin need not be too thin as it doesn't raise much in HCP
5. Use fork to gently poke holes onto base of pastry.
Tips: Do not allow the pastry to be too soft, try to mould it quickly or else the temperature on our hand will soften the pastry. If first time trying, rest moulded pastry cup in the fridge first and cover with cling wrap while doing others. And if the main dough gets too soft, put back in the fridge again.
For the filling:
1. Boil water and sugar in low flame till sugar dissolve. Cool to room temp.
2. Add milk into syrup. Beat eggs and add into mixture.
3. Sieve mixture twice and pour into pastry 90% full.
4. Put the mould directly on HCP (can batch fit in abt 7 cups)
5. Use medium flame for about 20mins. Check as and when and shift the pan occasionally if possible to prevent the ones at the centre charred.
4. Tarts are ready when toothpick can stand upright.
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