Gong Xi Fa Cai
Happy New Year and welcome the Year of the Water Rabbit!
To celebrate I decided to make Hong Kong Style Egg Tarts, inspired by Tasty.co, although mine are a little different. I used brown sugar instead of white sugar and the tarts look a little browner than the standard egg tarts. However, they still taste very yummy and just as egg tarts should.
I cheated and used the frozen shortcrust pastry to make my tart shells. I did want to get the premade casings from the shops but couldn’t find the ones I needed. You can make your own pastry and not use premade.
4 eggs, beaten eggs
¾ cup water(180 mL), hot
6 tablespoons sugar – I used brown sugar…as I couldn’t find the white sugar.
Pinch of salt
¼ cup evaporated milk (60 mL)
A drop of vanilla extract
Preheat your oven to 200˚C or 400˚F
Step 1: With a little butter grease a muffin tin to ensure that
Step 2: Take your dough and use a small ball to push into each area of the muffin tin to create the pastry cases. I rolled my dough for each casing into a ball, then flattened it out to be flat. Once I thought that looked like enough to go into the space for each tart, I then added it and pressed it around to ensure that it was all one consistent thickness and all the edges were level. I made sure to then have all the casings done for 1 muffin tin.
Step 3: Add hot water to a jug or bowl, then add the sugar and salt so that it is fully dissolved.
Step 4: Beaten the eggs, add the sugar, add the evaporated milk, and now add the vanilla essence.
Step 5: Mix all ingredients together, now grab another jug or bowl and a strainer. Strain the mixture to make sure it has no lumps.
Step 6: Put in the fridge for a little bit to make sure it is cooled down – leave for around 10 minutes to ensure it is cool enough to pour into the pastry cases.
Step 7: Pour custard mixture into pastry cases and make sure to fill around 70-80% of the cases. I filled some up too far to the top. Still taste great but the better-looking ones had custard that wasn’t as high to the edge of the pastry cases.
Step 8: Bake for around 20 minutes. The tarts are done when the custard filling is not really wobbly and a toothpick can stand up in the tart.
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What do you think?