Hong Kong-Style Egg Tarts
A creamy egg tart popular in Hong Kong and other parts of China.
- 2 cups cake flour
- 1/2 cup powdered sugar
- pinch of salt
- 1 stick butter cut into sections for easier mixing
- 4 egg yolks whisked
- 2 tspn vanilla extract
- 6 tbsp sugar
- 3/4 cup hot water
- 1/4 cup evaporated milk
Sift the flour, powdered sugar, and salt into a mixing bowl.
Mix in the butter, 2 tbsp of the egg yolks, and 1 tspn vanilla extract into a dough. Wrap and refrigerate for 30 minutes.
In a separate bowl, dissolve the sugar in the hot water and let cool. Pour in the remaining egg yolks, evaporated milk, 1 tspn vanilla and mix well. Sift into a pouring cup.
Cover the bottoms and sides of the tart cups of a tart pan and pour the egg mixture just below the rim of the tart cups.
Bake for 15 minutes at 400 degrees Fahrenheit. Serve and enjoy.