Egg Tart. Compare Prices on Egg Tart in Kitchen & Dining. eBay Is Here For You with Money Back Guarantee and Easy Return. The Hong Kong egg tarts I've had in SF and in Hong Kong always had a puff pastry kind of crust so next time I'll use puff pastry. I had to use almost an extra stick of butter for.

You must be familiar with the Hong Kong egg tarts (蛋挞) if you like Cantonese dim sum. 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. You can cook Egg Tart using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Egg Tart

1. Prepare 4 of eggs.
2. Prepare 180 ml of water.
3. You need 1 tsp of salt.
4. It's 1/4 cup of evap milk.
5. You need of Vanilla.
6. It's 2 cups of flour.
7. It's 115 g of butter.
8. It's 2 of eggs.

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. 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. 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.

Egg Tart instructions

1. Making crust::: place butter at room temp until softened. Cream butter and sugar with mixer unti it become smooth and fluffy. Add in egg and vanilla and mix again.
2. Sift flour in 2 batches, scrape sides of the bowl between additions with a spatula and knead dough.
3. Roll the dough to a 1/2 cm thickness. Cut dough and form like a tart tin. Lightly press the dough with your thumb. Starting from the bottom then up to the sides.. While pressing the dough turn the tart tin clockwise/anti clockwise in order to make even tart shell. Trim any excess dough.
4. Mix 2 eggs, sugar, 180 ml water, evap milk and vanilla. Whisk all. Carefully pour mixture into tart shell. Then pre heat oven to 200c for 10 mins then lower the heat to 180c.Then put in tarts and bake for 55 mins.

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. Using Annielicious's recipe, we made a buttery pastry base instead of the flaky kind. One of the tricks I learnt from Chiew Mei was to use the tart cases to flatten the dough first before putting it into the tart case to shape it.