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Hong Kong Egg Tart (8 nos.)
Source: youtu.be↗Ingredients
Pastry
- 110 Gram Low-gluten Flour
- 28 Gram Icing Sugar
- 65 Gram Unsalted Butter
- 0.5 Count Eggs
- 5 Gram Milk Powder
- 0.5 Gram Salt
Egg Filling
- 2 Count Eggs
- 114 Gram Water
- 38 Gram Sugar
- 38 Gram Milk
- 4 Gram Custard powder
Steps
- Make Pastry
- Whip the butter until it turns pale in colour.
- Add the egg a little at a time, in several batches.
- Add the flour, then the salt.
- Mix until you can no longer see the flour, then stop.
- Chill in the fridge for 3 hours.
- Make Egg Filling
- Mix the egg and sugar together.
- Mix the water, evaporated milk and custard powder together.
- Add the milk mixture from step 2 into the egg mixture.
- Sieve the mixture 3 times.
- Put it in the fridge.
- Use 24g of pastry per 7cm egg tart mould; use 4 pieces of pastry if using a large mould.