Hong Kong Egg Tarts (港式蛋挞)
Hong Kong Egg Tarts are a traditional Chinese dessert that always features on Dim Sum menus.
Ingredients
- 4 sheets puff pastry store bought, or try making your own with my puff pastry recipe
- 5 eggs
- 80 ml milk
- 165 ml water boiling
- 5 tbsp caster sugar
Complete Recipe Steps
- Preheat oven to 200°C or 390°F.
- Use a cookie cutter that is slightly wider than each small tart mold to cut out pieces of round pastry. If you don't have tart molds, you can use a 12 cup muffin tin.
- Put the cut pastry into a mold or tin. Lightly press the pastry onto the surface of the mold, especially the sides and bottom. Use a toothpick to poke holes in the bottom of the pastry so it doesn't rise.
- Trim the sides with a butter knife or small, blunt knife.
- Dissolve the sugar in the water to make a simple syrup. Let it cool to room temperature.
- Beat the eggs for a minute.
- Add the milk and syrup to the egg, mixing well.
- Filter the mixture twice to remove any lumps.
- Fill each empty pastry shell three quarters of the way up (75% full).
- Bake at 200°C / 390°F for 15 minutes, then reduce the heat to 180°C / 356°F for another 10 minutes.
- Leave the oven door ajar for five minutes before removing the egg tarts.