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Hong Kong Egg Tart Recipe

DifficultyIntermediate

Yields8 Servings
Prep Time3 hrsCook Time18 minsTotal Time3 hrs 18 mins

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Introduction

Did you know that there are different styles of egg tarts? Portuguese egg tarts are the common kind that most people know about, but there is another Hong Kong-style egg tarts.

The Portuguese egg tart skin is made in a Western-style way, which tastes like a layer of pastry. The topping will then add cream to it. There will be mottled caramel color on the surface after baking.

The Hong Kong-style tart skin is made of butter and flour and tastes crispy like a cookie. It only uses eggs, milk, and sugar as the topping, which has a pure, smooth flavor of egg and butter.

Ingredients

Tart Skin
 125 g whole wheat flour
 90 g butter
 15 g milk powder
 12 tbsp eggs
Tart Topping
 2 eggs
 35 g sugar
 170 g whole milk

Directions

The Tart Skin
1

Sieve the whole wheat flour, then add milk powder and sugar.

Sieve the whole wheat flour, then add milk powder and sugar

2

Soften the butter and mix it with the powder in step 1, rub them with fingertips to small grain size.

Soften the butter and mix it with the powder in step 1, rub them with fingertips to small grain size

3

Add eggs liquid slowly and mix well into a dough. Don't pour too much as it will affect the crispness of the tart skin.

Add eggs liquid slowly and mix well into a dough

4

Divide the dough into eight pieces and roll them into balls. Put each one on the tart mold and press it into a tart skin. You need to push it slowly from the bottom to around. Make sure there is no hole on the surface and no air between the bottom and the mold. Don't make the bottom too thin, and the thickest part should be around the edge. Chill in the fridge for at least two hours.

Divide the dough into eight pieces and roll them into balls

The Tart Topping
5

Mix milk, whipped cream, and sugar, then heat in the water to dissolve sugar. Note that the temperature should not be too high when heating.

6

Add egg liquid straightforward into the mixture, remember to mix continuously to avoid clumping.

7

Sieving the mixture, then pour it into the tart skin for about 70% full. Put in the middle-lower layer of the preheated oven at 180 degrees and bake for 15 to 18 minutes.

Sieving the mixture, then pour it into the tart skin for about 70% full

Nutrition Facts

Servings 8


Amount Per Serving
Calories 197
% Daily Value *
Total Fat 11.6g18%
Saturated Fat 6.7g34%
Cholesterol 88mg30%
Sodium 106mg5%
Potassium 72mg3%
Total Carbohydrate 18.4g7%
Dietary Fiber 0.4g2%
Sugars 6.6g
Protein 5.1g11%

Calcium 5%
Iron 6%
Vitamin D 103%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

Tart Skin
 125 g whole wheat flour
 90 g butter
 15 g milk powder
 12 tbsp eggs
Tart Topping
 2 eggs
 35 g sugar
 170 g whole milk

Directions

The Tart Skin
1

Sieve the whole wheat flour, then add milk powder and sugar.

Sieve the whole wheat flour, then add milk powder and sugar
2

Soften the butter and mix it with the powder in step 1, rub them with fingertips to small grain size.

Soften the butter and mix it with the powder in step 1, rub them with fingertips to small grain size
3

Add eggs liquid slowly and mix well into a dough. Don't pour too much as it will affect the crispness of the tart skin.

Add eggs liquid slowly and mix well into a dough
4

Divide the dough into eight pieces and roll them into balls. Put each one on the tart mold and press it into a tart skin. You need to push it slowly from the bottom to around. Make sure there is no hole on the surface and no air between the bottom and the mold. Don't make the bottom too thin, and the thickest part should be around the edge. Chill in the fridge for at least two hours.

Divide the dough into eight pieces and roll them into balls
The Tart Topping
5

Mix milk, whipped cream, and sugar, then heat in the water to dissolve sugar. Note that the temperature should not be too high when heating.

6

Add egg liquid straightforward into the mixture, remember to mix continuously to avoid clumping.

7

Sieving the mixture, then pour it into the tart skin for about 70% full. Put in the middle-lower layer of the preheated oven at 180 degrees and bake for 15 to 18 minutes.

Sieving the mixture, then pour it into the tart skin for about 70% full
Hong Kong Egg Tart Recipe

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