Hong Kong Egg Tart Recipe Flaky

1 preheat the oven to 200 deg c.

Hong kong egg tart recipe flaky. 2 use an egg tart mould to stamp the dough into individual bases before pressing each one into the mould. When i traveled on a bus one day during my holidays in hong kong i saw road show that was a tv program showing former hong kong governor chris patten also liked eating egg tarts. Cook until the sugar is dissolved remove from heat and cool to room temperature. 4 eggs beaten reserve 2 tablespoons for your pastry dough cup water hot 6 tablespoons sugar teaspoon salt pinch cup evaporated milk vanilla extract a dash optional.

Take the dough out of the fridge and roll it to about 0 4cm thick. In a food processor combine the flour sugar and salt. Combine the white sugar and water in a medium saucepan and bring to a boil. Flatten into disk wrap in plastic wrap and refrigerate for 30 minutes.

And egg vanilla extract and pulse until dough is formed. Beat the eggs for a minute. Process few seconds until combined. 40g evaporate milk 100g sugar syrup made using 100g water 50g sugar 2 eggs 1 drop vanilla extract.

Filling melt the sugar with water to make a simple syrup. Fill each empty pastry shell up to 70. Preheat the oven to 450 degrees f 230 degrees c. Add the milk and syrup to the egg.

3 prick small holes in the base then pour in the egg custard. Add cubed butter and pulse until crumbs are formed. Here s what you need. Filter the milk liquid twice to remove impurities.

200g all purpose flour 1 cups 1 8 teaspoon salt cup sugar plus 1 tablespoon 200g unsalted butter room temperature but not softened 14 tablespoons 2 tablespoons cold water scant 1 cup hot water 3 large eggs at room temperature 1 2 cup evaporated milk at room.