Round and Oval Hongkong Egg Tarts

 

Today make round and oval egg tarts. Delicious and beautiful.  

Today i am back to the old temperature that i used to bake for my tarts last time, it turned out perfectly great.  

Crust crisp up and no collapse effect from puffing up that last 7 mins, bake at the lower rack. 

Temperature :

200c 20mins

180c 30 mins

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 20 pcs Oval and 8 pcs round.

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