Egg Tart. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Cool down for several minutes and then take the egg tarts out of the pan.

Whilst the barbecue meat bun is the signature of the savory dim sum, the most lovable dessert will be none other than the Hong Kong egg tart. Hong Kong egg tarts are derived from the Portuguese pastel de nata from the times when the Portuguese arrived at Macau at the turn of the twentieth century. When I traveled on a bus one day during my holidays in Hong Kong, I saw "Road Show" that was a TV program, showing former Hong Kong governor Chris Patten also liked eating egg tarts. You can cook Egg Tart using 12 ingredients and 14 steps. Here is how you cook that.

Ingredients of Egg Tart

1. It's of 🥚 Crust.
2. You need 130 g (1 cup) of all-purpose flour.
3. You need 84 (6 tbsp) of cold unsalted butter, cubed.
4. You need 34 g (5 tbsp) of powdered or icing sugar.
5. It's 1 of egg yolk.
6. Prepare 1/4 tsp of salt.
7. Prepare of 🥚 Filling.
8. It's 40 g (3 tbsp) of granulated white sugar.
9. You need 75 ml (5 tbsp) of hot water.
10. Prepare 45 ml (3 tbsp) of milk.
11. It's 1 of egg.
12. You need 1/4 tsp of vanilla extract.

There are two kinds of tart shells, one is puff pastry-like (酥皮底), the other cookie-like（牛油皮底）. The governor liked the latter, just like me. But the confectioners' sugar is forgotten to be mentioned in the directions! Anyway juz mix the confectioners' sugar with the flour and salt to make the crust.

Egg Tart instructions

1. Https://youtu.be/v0Q1T6bQ_88.
2. To make the crust: In a medium bowl, place flour, sugar, salt, and butter. Rub the butter into the dry mixture with our fingers until it resembles a coarse meal. Alternatively, we can use a fork or pastry blender..
3. Add the yolk and mix until it comes together and forms a ball..
4. Transfer onto a cling wrap. Cover and chill it in the fridge for at least 30 minutes..
5. To make custard filling: In a small bowl, stir sugar with hot water until completely dissolved. Set it aside to cool..
6. In a medium pouring jar, whisk the milk, egg, and vanilla extract until thoroughly mixed. Add the sugar syrup and whisk again to combine..
7. To get a smooth custard, strain the mixture twice. First into another bowl, then back into the pouring jar..
8. Assembly: On a lightly floured surface, roll the chilled dough into a thickness of 3/4-inch (0.5 cm)..
9. Using the same size cookie cutter as the tart mold, cut as many circles as possible from the dough. I used 2¾-inches (7 cm) tart mold and cookie cutter..
10. Gently press each cut-out into the tart molds..
11. Prick the bottom of each tart shell with a fork for about 10 times. These holes will allow steam to release from the dough while baking and prevent it from puffing up..
12. Pour the custard filling into the tart shell. Fill each up to 75%..
13. Bake for 25 to 30 minutes or until a toothpick inserted in the center of custard can stand on its own. If the custard filling cooks too quickly and bubbles up, open the oven door a little for about 10 seconds..
14. Remove tartlets from the shells once cool. Enjoy!.

Other than these this recipe is a great one for making egg tarts. The Portuguese egg tart eventually made its way to Hong Kong, where it was influenced by British custard tarts, which are a bit more glassy and smooth. Ah, the sweet, sweet taste of colonial expansion. Anyway, we made egg tarts that afternoon. Chiew Mei is quite an expert in making egg tarts so we got it ready within an hour or so.