Hongkong Egg Tarts (blindbake)

 

Yummy egg tarts. This time blind bake tart shell, crisp up the crust, every bite is so good! My kid favorite ❤  Originally egg tarts do not need blind bake. 

I was hesitant to blind bake at first because egg tarts not necessarily to do so. However Im not regret to blind bake either, I should have done this longtime ago. 

Tart base so much crispier and don't go soggy fast. Love it.

Egg Tarts Crust:-

200g all purpose flour

25g cake flour 

125g royal krone substitute butter

55g icing sugar

1 egg whisked

Dash of vanilla

* Beat butter and sugar until fluffy,  add in egg mix well.  Shift in flour to combine.  Divide dough into small balls, press them into egg tart pan.  Blind bakes for 20 minutes 200°c. 

* Prepare egg custard filling.

Egg Custard 

3 large eggs

105g sugar

225g hot water

113g evaporated milk 

1tbsp vanilla

* Mix custard ingredients together , sieve in a bowl. 

* Fill egg custard into crust.  Made total of 24 pcs  

* Bake at 200°c for 20 minutes middle rack. Then drop the temperature to 170°c - 180°c for another 30 minutes until golden brown.