蛋撻Hong Kong Egg Tart

Prep 40 min·Cook 25 min·Rest 45 min

1. 1You're here
   Step 1.

   Make the custard syrup first: dissolve the sugar in the hot water and leave to cool completely.

   80 g Sugar180 ml Hot water

   Mum's tip媽媽小貼士

   Warm syrup partly cooks the eggs and makes the custard grainy.
2. 2
   Step 2.

   Beat the butter and icing sugar until pale and fluffy. Add half the beaten egg and the vanilla and beat until smooth.

   125 g Unsalted butter, softened50 g Icing sugar1 piece Egg, beaten (use half)½ tsp Vanilla extract

   Pastry / laminated dough
3. 3
   Step 3.

   Sift in the flour and milk powder and fold with a spatula until just combined into a soft dough. Do not knead.

   200 g Plain flour10 g Milk powder

   Pastry / laminated dough

   Mum's tip媽媽小貼士

   Overworking makes the pastry tough instead of short and crumbly.
4. 4
   Step 4.

   Wrap the dough and chill until firm enough to handle.

   200 g Plain flour

   30 minPastry / laminated dough
5. 5
   Step 5.

   Divide into 12 pieces (about 30 g each) and roll into balls.

   200 g Plain flour

6. 6
   Step 6.

   Press each ball into a 7 cm tart mould with your thumbs, working from the centre up the sides until the case is even and rises slightly above the rim.

   200 g Plain flour

   Moulding

   Mum's tip媽媽小貼士

   Keep the base thin and the sides a little thicker so they do not collapse.
7. 7
   Step 7.

   Chill the lined moulds while you make the custard. Heat the oven to 200°C (180°C fan, gas 6) with the rack in the lower third.

   200 g Plain flour

   15 min
8. 8
   Step 8.

   Whisk the eggs and the rest of the pastry egg gently, without making foam. Stir in the cooled syrup and evaporated milk.

   3 pieces Eggs1 piece Egg, beaten (use half)80 g Sugar60 ml Evaporated milk

   Custard / setting
9. 9
   Step 9.

   Strain the custard twice through a fine sieve and skim off any bubbles.

   3 pieces Eggs

   Custard / setting

   Mum's tip媽媽小貼士

   Straining and skimming give the mirror-smooth top.
10. 10
    Step 10.

    Place the cases on a tray and fill each with custard to about 90% full.

    3 pieces Eggs200 g Plain flour

11. 11
    Step 11.

    Bake at 200°C (180°C fan) until the pastry edges start to turn pale golden.

    200 g Plain flour

    10 minBake
12. 12
    Step 12.

    Lower the oven to 170°C (150°C fan, gas 3), wedge the door open about 2 cm with a wooden spoon, and bake until the custard is just set and wobbles slightly when shaken.

    3 pieces Eggs

    12 minBakeCustard / setting

    Mum's tip媽媽小貼士

    If the custard puffs up or bubbles, the oven is too hot; it will sink and crack. Open the door wider.
13. 13
    Step 13.

    Cool in the moulds for 5 minutes, then gently ease the tarts out. Serve warm.

    200 g Plain flour3 pieces Eggs