I put in 60+ hours in my first working week. This was because I was stashing away hours, so when my brother was visiting from the UK, I didn’t have to work. It worked out pretty well. I’m now back on 40 hours a week, which gives me more procrastination time in the kitchen.
I have a love for egg custard. It’s the combination of milk, sugar and eggs that is ever-so tempting for me. It could be plain old crème anglaise, crème patisserie or just a good ole egg custard tart. Portuguese, Chinese or English – I love them all. I am known to devour numerous egg tarts at one sitting.
Chinese egg tarts are usually made REALLY badly. The pastry is often too thick, the filling doesn’t taste like egg and is thickened with so much cornflour (cornstarch) that it makes the custard rubbery.
This recipe will show you how to make the most delicious Chinese egg tarts that will send your taste buds singing. Buttery pastry encases a lightly sweet, just-set egg filling. They aren’t psychedelic yellow in color, as I don’t add food coloring, but they are totally delicious. I could probably eat all 10 in one go! I may make them with flaky pastry next time.
If using duck eggs (recommended), you may be left with a little extra egg filling. Simply pour into baking tins and bake without the pastry.
HONG KONG STYLE EGG TARTS (DAN TAT)
For the pastry
- 100 g (⅔ c) plain (all-purpose) flour
- 55 g (¼ c) unsalted butter
- 2 T icing (confectioners) sugar
- 1 t vanilla extract
- Milk or milk alternative as required
For the egg filling
- 75 g (⅔ c) icing (confectioners) sugar
- 150 ml (scant ⅔ c) warm water
- 2 eggs, beaten
1. Rub the butter into the flour until the mixture resembles coarse crumbs. Stir in the sugar, vanilla extract and enough milk to make pliable, non-sticky dough. Cover with cling film (plastic wrap) and chill for 30 minutes.
2. Meanwhile make the egg filling. In a bowl, dissolve the sugar in warm water, then stir in the eggs. Pass through a sieve into a measuring jug.
3. Preheat the oven to 180°C/350°F.
4. Divide the dough into 10 pieces press each piece into a 6.5 cm (2.5 inch) diameter fluted tartlet tin. Place onto a baking tray and chill for 5 minutes.
5. Line each pastry tin with foil and bake blind for 3-4 minutes. Remove the foil and continue to bake for another 3-4 minutes.
6. Pour the egg filling into the par-baked pastry and bake for 17-20 minutes or until the custard is just set. Don’t cook them too long, otherwise the egg custard will crack (as did one of mine above).
7. Allow the tarts to cool on the baking tray for 2 minutes, before turning out the tarts and allowing to cool on a wire rack. Enjoy warm or at room temperature.