Hongkong Egg Tart

This is christinasrecipe hongkong egg tarts which i have been using all my life 😅. 

Many years ago, i found her egg tarts recipe was the most delicious even till today. Anyway for those who never bake egg tarts before, let me tells you.  

I have tried recipes with fresh milk, i dont like it.  The filling wasnt firmed as it should be, turned out like egg tart but i do not like it.  

So i go back to the original egg tart with evaporated milk, I think is the best for my choice.  It taste just liked the regular hongkong dimsum egg tart sold out there. So for me, i would definately pick recipe with evaporated milk instead of fresh milk, it plays a big roll. Fresh milk is out of the topic for me.  

Since my son requested, so i go for the Big egg tart this time.  In indonesia was quiet a trend last year.  I used the same recipe to make big tart - 1 tart/pie recipe with 2 filling recipes, balance get 6 small egg tarts.

Important Note:

To handle the shortcrust pastry, do not roll out tart pastry like handling small egg tart or other big pastry tart.   

This egg tart shortcrust is too soft to handle in big size at once. So here is the tricks.  Roll out chilled shortcrust pastry with cling wrap into a big disk, put your tart pan on top to get an estimate size of the dough you need then cut out.  

Put pastry into tart pan and gently use your thumb to press the soft pastry to the edge of the pan, just like that.  

* To check the custard done, simply use a toothpick, if can hold means it is done, this os to check after 70mins. 

* Keep an eye on the edge around the custard not to form a brown ring around. 

* i baked with fan forced 

200c 20mins, 

180c 20mins,

170c 30mins. 

I used different temperature to slower down the heat and to avoid custard puffing. High to  lower temperature is advisable. My oven temperature is only a guideline. Every oven temperature is different. 

* do not let the custard puff up high, or least u will get a not so good looking tart at the end result.