Hong Kong Egg Tarts

Method

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1. Beat the butter and icing sugar for 3 minutes, then beat in the egg.

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2. Fold in the flour and salt until it just comes together. Wrap and chill 45 minutes.

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3. Dissolve the sugar in the just-boiled water and leave to cool completely — a warm syrup will scramble the eggs.

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4. Whisk the eggs lightly, then whisk in the cooled syrup, evaporated milk and vanilla. Do not aerate.

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5. Strain the custard through a fine sieve twice, then skim every trace of foam from the surface.

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6. Roll the pastry to 3 mm and cut discs to line 12 tart tins, pressing evenly up the sides.

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7. Heat the oven to 200°C / 390°F. Fill each case about four-fifths full with custard.

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8. Bake 10 minutes, then reduce to 160°C / 320°F and bake 12 to 15 minutes more.

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9. They are ready when the custard is set at the edge and wobbles as a single mass at the centre. Cool 10 minutes in the tins and eat warm.

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Chef’s Tips

• Strain twice and skim. That is the whole difference between a glassy top and a pitted one.
• The syrup must be cold before it meets the eggs.
• A puffed, domed custard has gone too far — pull them the moment the centre stops rippling.

Pairing Suggestions

• Hot jasmine or pu-erh tea
• A wider dim sum spread
• Nothing else

Storage & Reheating

Best within a few hours. Keeps 2 days refrigerated; refresh at 160°C / 320°F for 5 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.