I looooove Hong Kong style egg tarts, its a must-eat pig-out session whenever I go to Hong Kong. I’m not so much a fan of Portugese egg tarts though, always prefer the smooth creamy egg custard in the Hong Kong style ones. I’ve never tried making egg tarts myself but finally decided to try after seeing some egg tarts in office the other day.
I decorated my egg tarts into Kiiroitori 🙂
This recipe is a mish-mash of what I’ve picked up from a cooking page in Facebook and various recipes online. I actually put together the easiest list with the least amount of ingredients.
Recipe to make the pastry tart (makes 20 egg tarts)
- 100g sugar
- 1 egg
- 175g butter
- 350g plain flour
1. Beat eggs, butter and sugar until the sugar has dissolved, then mix in the flour until it forms a dough. Roll out the dough between 2 sheets of baking parchment and chill for 15 minutes.
2. Use a large round cutter to cut out the chilled pastry, and place the tart mold on top of the chilled pastry. Flip it over so that the tart mold is now at the bottom and the chilled pastry is on top of the tart mold. Press the pastry into the mold and chill again.
3. Bake at 170 degrees for 8 minutes, this is to partially bake the pastry first. Do not poke holes in the pastry base, otherwise the egg custard might leak out later when it is poured in. Set aside the partially baked pastry tarts.
Recipe for egg custard
- 240g eggs
- 180g sugar
- 450ml milk
1. Combine the eggs and sugar until the sugar has dissolved.
2. Add in the milk and stir well. Sieve the whole mixture into a measuring cup or teapot (something with a spout that makes it easy to pour out the egg custard mixture later).
To assemble the tart
Carefully pour the sieved egg mixture into the tart shells until it is full. Bake at 160 degrees for 20 minutes, or until a toothpick inserted into the custard is able to stand upright by itself.
Do monitor the egg tarts while baking, if you notice that the custard has started to puff up, open the oven door a few inches until the puffed parts have subsided again.
These egg tarts taste sooooo good when they are fresh out of the oven. I felt the egg custard was not sweet enough for my liking, but hubby thought it tasted sweet enough.
I used melted chocolate to decorate Kiiroitori’s features after the egg tarts had cooled.