Like a lot of the Hong Kong people, egg-tart is one of my favourite pastries.
Here in Hong Kong, we have two different styles of egg-tarts, one comes with a butter pastry (撻皮) base while the other one comes with puff pastry (酥皮) base.
Personally, I prefer butter pastry base which is more crispy over the puff pastry base.
This week, instead of making bread, I will practise making my first Hong Kong style Egg-tart with butter pastry base.
Hong Kong Style Egg Tart Recipe:
After studying a number of online recipes, I finally arrived at the following.
|Vanilla extract||0.5 teaspoon|
|Vanilla extract||1 or 2 drops|
Making of the Butter Pastry Base
- Leave the unsalted butter in room temperature and let it soften before use
- Whisk the butter using a handheld mixer
- Add caster sugar in two portions and blend it using a slower speed until the mixture turns light yellow
- Pour in the egg and vanilla extract and blend the mixture until it is smooth
- Sift in the plain flour, cake flour and mix well
- Knead the mixture to form a dough
- Flatten the dough with a roller pin until it is around 5mm thick
- Using a cup that is slightly larger than the circular egg-tart mould to cut out the dough
- Press the dough into the tart moulds and let it rest for 15 minute
Making of the Egg-tart filling
- Mix the caster sugar into hot water and let it cool down before use
- Beat together the eggs, milk and vanilla extract
- Pour in the sugar water and stir thoroughly
- Sift the egg mixture to remove all the air bubbles and sediments
- Fill the egg-tart base with the filling
Pre-heat the oven to 200°C and bake for 10 to 15 minutes or until the pastry base turned golden.
Lower the temperature to 180°C and bake for another 10 to 15 minutes.
Remove the egg-tarts from the oven and set aside for 10 minutes before serving.
After having a few bites of my homemade egg-tarts, my wife and I found that the taste is just Ok but … 😂😂
So What Am I Missing?
The filling is sweet but somehow lacks the natural flavour of the eggs. Moreover, the tart base is a little bit thin and hard. Overall, my egg-tarts are not yet comparable to those from local bakery or café.
Definitely, further practice with focus in the following is necessary:
- Add more butter
- Add a pinch of salt to the dough or use salted butter to get more flavour
- Roll the dough into a thicker sheet which provides a better presentation when shape and bake
On Tart filling:
- Add a pinch of salt to the filling to enrich the flavour
On the process:
- Leave the shaped egg-tart base in the fridge to make the base more manageable
- Adjust the temperature and baking time in order not to over boil the egg-tart filling but still maintaining a golden tart base
As seen from the final product, the filling of my egg-tarts is slightly burned. Something just like the Portuguese Egg-tart.
Some suggested to open the oven door during the second stage of baking so that the filling will not be over-boiled. However, this seems to be not feasible for me as my oven will stop automatically if the door is pre-maturely opened. May be I should use a lower temperature instead.
Anyway, this is a good attempt for me and I will give myself 70 out of a full mark of 100. 😀😀
Last but not least, I’m also looking forwards to your valuable advice. 💪💪