Super tart-y, a little bit sweet, a little bit creamy and just a burst of happiness! Welcome to the world of the Hong Kong-Style Egg Tart. This is your perfect go-to recipe for high tea, dessert table at brunch, or just some sweet action for your confusing sweet cravings in the middle of the night. It’s got this amazing balance between sweetness and tartness, that makes your mouth water and your heart happy. Trust me foodies, this recipe is about to blow. your. mind!
Your prep time for this beauty is 2 hours, it takes about 20 minutes to get them all cooked up. So technically, you can have these sweetlings up and ready within 2 hours 20 minutes. This recipe lets you serve about 14 hungry souls. Now that’s what I call a good yield!
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Servings: 14
Alright! It’s cooking mode time! Let’s introduce those sleepy taste buds to the charm of Hong Kong ale��� la��� ChefSane Style.
Ingredients & Equipment You’ll Need
- All-purpose flour (200g)
- Unsalted butter (100g)
- Sugar (90g)
- Water (45ml)
- Evaporated milk (100ml)
- Eggs (3)
- Vanilla extract (1 tsp)
You’ll need tart moulds, a dough mixer, and a whisk for this recipe.
The evaporated milk and vanilla extract lend the egg tart its signature creamy sweetness. Although you can substitute the butter with margarine and evaporated milk with regular milk, it might affect the overall flavour. The most important step is to whip the eggs to the right consistency, so don’t rush this process.
How To Make Hong Kong-Style Egg Tart
- Firstly, make the tart dough by mixing flour and butter. Once it’s mixed well, add some water and knead the dough until it’s ready.
- Roll the dough into balls and place it into the tart moulds. Let it rest for a while.
- Preheat the oven to 200��C. While waiting, make the custard mixture with sugar, evaporated milk, eggs, and vanilla extract. Whisk until smooth.
- Then, pour the custard mixture into each of the tart moulds. Bake the tarts in the preheated oven for 20 minutes or until golden and aromatic.
- Let the tarts cool before serving, they taste the best when just slightly warm.
Tips For The Best Results
- Make sure that the oven is fully preheated before baking the tarts.
- The tarts should be allowed to cool before being removed from the moulds.
Storage Tips
- Refrigerate the leftover tarts and reheat in the oven before serving.
Frequently Asked Questions
Q: Can I use whole wheat flour instead of all-purpose flour?
A: While you can substitute with whole wheat flour, it will yield a denser and less flaky crust.
Q: Can I use a different type of sugar?
A: Yes, you can use any type of sugar. However, white sugar gives the best result.
Q: What kind of mould can I use?
A: Any tart mould will do, but aluminium moulds bring out the best results.
Q: Can I double the ingredients for double the servings?
A: Yes, simply double the ingredients if you want double the servings.
Q: Can I freeze the dough for later use?
A: Yes, the dough can be frozen and used later. Ensure to thaw it properly before using.
Nutritional Facts of Hong Kong-Style Egg Tart
Each Hong Kong-Style Egg Tart contains 140 calories, 6g fat, 20g carbs, and 3g protein.
Now that’s what I call a fun, fit and fabulous dessert. The Hong Kong-Style Egg Tart is not just easy to whip up, but each bite takes you on an adventurous journey of flavors. I absolutely love it and highly recommend it. After all, what’s better than a tart that gives your sweet cravings the perfect tease, right? So go ahead, folks, give it a shot and serve it up with a hot cuppa Joe for the ultimate culinary joyride!
0 Comments