DirectionsStep1In a bowl, combine the flour and salt. The butter should be just soft enough that it gives when you press it, but not so soft that it collapses. Basically, you want it to be soft enough to break up with your fingers, but i…Step2Cut the butter into small cubes, and add it to the flour and salt. Working quickly, break it up roughly with your fingers until it resembles coarse crumbs with some pea-sized chunks of butter still in the mixture.Step3Add 2 tablespoons of cold water, and bring the dough together with your hands. Add a little more water if necessary (start with 1/2 teaspoon), no more than 3 teaspoons. At this point, the dough will be scraggly and dry. …Step4On a lightly floured surface, roll the dough into a roughly 6x15 inch rectangle. Work quickly to avoid overworking it.Step5Fold the top third of the dough down to the center, then the bottom third up and over that. Give the dough a quarter turn (left or right) and roll out again to a 6x15 inch rectangle. Fold the same way as before, c…Step6While the dough is resting, make the filling. Dissolve the sugar into 1 cup of hot water, and allow the mixture to cool to room temperature. Whisk evaporated milk, eggs, and vanilla together, and then thoroughly …Step7Preheat the oven to 375° F/190°C, and position a rack in the lower third of your oven.Step8Roll out the dough 0.2 inch/5mm thick, and cut into 4-inch circles to fit either mini tart tins or a shallow non-stick standard muffin pan, leaving a lip going over the top of the cup (the tart shells will shrink as they bake, so …Step9Evenly fill the tart shells about three quarters full. If you have an ample lip of dough at the top, you can fill it just until you reach the part where the dough curves outward.Step10Once filled, immediately (but very slowly and carefully) transfer the pan to the oven. Immediately reduce the heat to 350°F/180°C, and bake for 26-29 minutes, until filling is just set (if a toothpick can sta…Step11Allow the tarts to cool for at least 10 minutes before enjoyingIngredientsIngredients2 cupsAll Purpose Flour (fluffed and spooned into measuring cup)0.12 teaspoonSalt12 tablespoonsUnsalted Butter (slightly softened)2 tablespoonsCold Water½ cupGranulated Sugar1 cupHot Water½ cupEvaporated Milk (at room temperature)3 Large Eggs (at room temperature)1 teaspoonVanilla ExtractSee moreNutritionalNutritional180 Calories10 gTotal Fat56 mgCholesterol19 gCarbohydrate41 mgSodium3 gProteinFrom thewoksoflife.comRecipeDirectionsIngredientsNutritionalExplore furtherHong Kong Egg Tart (港式蛋挞) - Omnivore's Cookbookomnivorescookbook.comHong Kong Style Egg Tarts - Allrecipesallrecipes.comThe Best Egg Tarts Recipe Dim Sum Centraldimsumcentral.com10 bakeries in Hong Kong for the best egg tarts todaylifestyleasia.comThe Best Egg Tarts in Hong Kongsassyhongkong.comRecommended to you based on what's popular • Feedback
Hong Kong Egg Tarts
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WEBBake the tart shells for 8 – 10 minutes, then remove from the oven. Combine sweetener and water into a medium saucepan and bring to a boil. Cook till dissolved, then cool …
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WEBDec 11, 2020 · Hello friends! In this 3 minute video, I'm going to share with you how to make egg tarts!You must be familiar with the Hong Kong egg tarts (蛋挞) if you like C
WEBApr 28, 2020 · Freshly baked and very easy to make Hong Kong style Egg Tarts with buttery base and filled with silky-smooth soft egg custard that are absolutely irresistibl
WEBApr 2, 2021 · Break the butter into the flour using your fingers until it resembles wet sand. Add the sugar, salt, egg, and water. Keep mixing …
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WEBApr 25, 2024 · Chill in the refrigerator. Preheat the oven to 400˚F (200˚C.) Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into …
WEBApr 22, 2024 · Step 2: Make the water dough. In the same stand mixer bowl (no need to wash), paddle the flour, salt, and sugar at low speed for about 10 seconds. Add the cold butter and paddle until the mixture resembles …
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WEBMar 16, 2024 · Making the Egg Custard Filling For These Hong Kong Egg Tarts (Daan Tat) Combine boiling water and sugar in a small measuring cup. Stir until sugar dissolves completely. Set aside and allow syrup to …
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WEBNov 9, 2021 · Using bench scraper, gently square the sides. Place in refrigerator and cool until slightly firmed, about 30 minutes. For The Dough: In a small bowl, whisk water and egg yolk until smooth and combined, …
WEBJun 29, 2023 · Wrap the dough in plastic wrap or parchment paper, and refrigerate for at least 30 minutes. Preheat the oven to 400°F. Meantime, in a mixing bowl, whisk the …
WEBAug 15, 2023 · Assemble and Bake. Prep the Oven: Preheat the oven to 400°F. Roll and Cut the Dough: Remove the dough from the refrigerator and roll it out so that it’s a ¼ of an inch in thickness. Using a cookie …
WEBOct 13, 2021 · Dissolve the sugar in the water to make a simple syrup. Let it cool to room temperature. Beat the eggs for a minute. Add the milk and syrup to the egg, mixing well. Filter the mixture twice to remove any …
WEBStir the warm milk and water into the sugar mixture and whisk vigorously until the granules have dissolved. Add the eggs and yolk and whisk until well combined. Strain the mixture into another medium bowl or clean …
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WEBPreheat oven to 392 F (200C). If making your own evaporated milk for the custard, you should do this first ( see instructions in post above*) and then allow the evaporated milk …
WEBDec 22, 2022 · Transfer the baking sheet to the oven and bake for 15 minutes. Then, reduce the temperature to 350 F / 180˚C, and bake for another 12 minutes, until the custard is set. Leave the oven door ajar for …
WEBMar 28, 2021 · Lower the temperature to 350 °F and bake for another five to 8 minutes or until the centers are firm, and before the edges burn. To test the centers, press a toothpick in the center of a tart. If it comes out …
WEBMaking the crust. Preheat oven to 400 degrees F. In a medium mixing bowl, beat the eggs, add coconut oil, sweetener, and salt. Combine and add coconut flour. Mix well until the complete dough holds together. Make a …
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