|Egg custard tart|
The recipe below is for the basic version using milk and eggs. There are many variations that use cream, evaporated milk or condensed milk. I am sure these will be even more delicious but I decided to stick with the basic milk version since milk is easily found in most pantries.
As you can see I didn't roll out the dough very well. Its not the prettiest looking tart but delicious to eat nevertheless.
2 cups all purpose flour, sifted
2/3 cup butter (or mixture of lard and butter)
4 tablespoons of hot water
2 eggs, room temperature
1 ½ cups whole milk
½ cup sugar
Vanilla extract (optional, authentic Hong Kong version does not use it)
1. Heat oven to 160 degrees
2. To prepare the pastry cut the butter, add flour and work the butter flour mixture with the tips of your fingers, until the mixture resembles coarse breadcrumbs.
3. Add hot water, one tablespoon at a time until the dough comes together. You may need more or less water
4. Cover the dough and refrigerate
5. To prepare the custard lightly beat the eggs, making sure not to incorporate any air bubbles.
6. Stir in the milk and the sugar
7. On a floured surface, roll out the dough until it is about 3 to 4 mm thick
8. Use a pastry cutter to cut out 18 circles that are 8cm in diameter
9. Fit the circles into the tart shells and pour the filling into the shells
10. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minutes)