HongKong Egg Tarts

 

I have made egg tarts countless time.  This time crust is perfectly brown.  Sometimes you'll get soggy egg tart crust after leave it over night or few hours if you agree with me.  

This time, I tried bake extra 20 minutes bottom heat for more crisp crust, and it's really turn out good.  Egg tarts originally bake without using blind bake technic, so I keep it that way.  Next time will try blind bake 😆😆 I'm sure crust will turn out firm and crisp.

I still need to taste try the duration & controlling temperature for egg fillings though if I extend the baking time for crust.   

Even though the crust is crisp enough but effected the filling over heated, if you ever notice when the egg filling puff up, and that will cause it to collapse after temperature dropped means when we removed from oven. So that is another problem.

Anyway,  after typing this post,  I saw my egg tarts left 5 more on the table hahahha... , my son really happy with the tarts. He said it was so yummy. I agree with him because of the crust.  

This is christinerecipe egg tart. I have shared before. I have made a total of 19 oval egg tarts.

Hongkong Eggtarts Crust:-

200g all purpose flour

25g cake flour 

125g unsalted 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.  Chilled 30 minutes.

* After 30 minutes, divide crust dough into small balls and press them to each eggtart pan.  Fill egg custard. 

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