Let's make Hong Kong Egg Tarts that kids love.
Ingredients
- Flour 200 grams
- Salt 1/8 teaspoon
- Sugar 8 tablespoons
- Unsalted butter 200 grams
- Cold water 2 tablespoons
- Hot water 236 milliliters
- Eggs 3
- Evaporated Milk 8 tablespoons
- Vanilla 3/4 teaspoon
- Aluminum Tart Tins
Method
In a bowl, add the flour, salt, and 1 tablespoon of sugar, and mix. Knead the butter in with your fingers. Add 2 tablespoons of cold water, then add the flour and knead. Add a little more water if needed. Shape the dough into a ball, cover with a thin cloth, and put it in the refrigerator for about 20 minutes.
On a surface lightly dusted with flour, take the dough and roll it out with a rolling pin. Cut it into rectangles about 8 inches by 20 inches in size. Then put it in the refrigerator for about 30 minutes.
Dissolve 8 tablespoons of sugar in hot water, and let it cool briefly until it reaches room temperature. Mix the eggs and evaporated milk together, then add it to the sugar water, add the vanilla, and stir.
If bubbles form, strain through a sieve until smooth. Strain until no bubbles remain.
Preheat the oven to 400 degrees F / 200 degrees C, then lower the temperature slightly.
Take out the dough, cut it to fit the shape of the cups, and shape it into the tart tins.
Pour the prepared egg mixture into the tart shells and bake for about 15 minutes.
After that, lower the temperature to 350 degrees F / 180 degrees C and bake for an additional 10 to 20 minutes.
And there you have it - delicious Hong Kong Egg Tarts!
Source: Work of Life
