Egg tart is kind of custard tart that found in Hong Kong, Portugal, Brazil, Britain, and various Asian countries. Also, it consists of an outer pastry crust and is filled with egg custard.
- 1 stick Butter (melted)
- 1 & 1/4 cup All purpose flour
- 1 Egg
- 1/4 cup Powder sugar
- 2 tablespoons Coconut milk (you can use regular milk)
- little bit Vanilla (optional)
- 4 Eggs
- 1/4 cup & 3 tablespoons Sugar
- 1 cup Water
- 6 tablespoons Coconut milk (you can use regular milk)
Melt the butter in microwave for 10-20 seconds and put egg, powered sugar, milk, vanilla extract and flour mix it and knead it
Divined into small piece and knead or shape it into the tart molder
Boil water and add sugar until it melt and set it aside to cool down
Beat the eggs and milk
Mix the the sugar water, the beaten eggs and milk
Use a strainer to get rid of the bubbles
Pour the egg mixture into each tart ( leave some spaces not all the way full)
Bake it 380 F for 25 mins until the crusts are golden brown
Cooking tips for how to make Chinese Hong Kong style egg tarts:
- Tasty egg tarts should have a thin crust, but do not make the crust too thin because it will break easily. Therefore, a skill is required to knead a dough into the tart molder.
- Boil water and add sugar until it melt and set it aside to cool down. Then, beat eggs and use a strainer to remove the bubbles. And, add to the sugar water. Make sure the sugar water is completely cool off before pouring the beaten eggs
- pour the filling mixture to tart crust molder and remember to leave some spaces not all the way full.
- This recipe can yield around 18-20 egg tarts. If you have lots of egg filling left, (because of thicker crust), I recommend repeating the dough steps to make more dough.
Calories: 102kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 58mg | Potassium: 37mg | Fiber: 1g | Sugar: 2g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg