Hong Kong Egg Tarts

Ingredients

• all-purpose flour1 1/2 cups
• unsalted butter110 g, cold and cubed
• powdered sugar3 tbsp
• large egg yolk1
• cold water1–2 tbsp
• fine sea saltpinch
• granulated sugar1/3 cup
• hot water1/2 cup
• evaporated milk1/3 cup
• large eggs3
• vanilla extract1/2 tsp

Steps

1. 1

   Rub butter into dry ingredients.

   Rub the cold butter into the flour, powdered sugar, and salt until it looks like coarse meal.

2. 2

   Mix yolk and water, chill dough.

   Mix in the yolk and just enough cold water to bring the dough together. Pat into a disc, wrap, and chill 30 minutes.

3. 3

   Heat oven and dissolve sugar.

   Heat the oven to 400°F (200°C). Dissolve the granulated sugar in the hot water and let it cool to room temperature.

4. 4

   Whisk eggs and strain custard.

   Whisk the eggs, then whisk in the cooled sugar water, evaporated milk, and vanilla. Strain through a fine sieve twice for a glassy custard.

5. 5

   Roll dough and press into tins.

   Roll the dough 1/8 inch thick and press into a dozen tart tins. Trim the edges flush.

6. 6

   Pour custard into tart tins.

   Set the tins on a sheet pan and pour the custard in until just shy of the rim.

7. 7

   Bake custard in two stages.

   Bake 10 minutes at 400°F, then drop to 325°F (165°C) and bake until the custard is set but still wobbles slightly in the center, 12–15 more minutes.

8. 8

   Cool tarts and serve warm.

   Cool 10 minutes in the tins, then turn out. Best eaten warm.