One of the trademark foods of Hong Kong are its egg tarts. They’re light, delicate, eggy, not too sweet, and, depending on the crust, flaky.
As I did my research for this recipe, I found out that there are two types of crust: a cookie dough sort of crust where it’s sweet, and a flaky one, that’s made with a butter and and water dough. Sort of like a croissant, or pie dough. My mom requested that I do the latter one. She says it tastes better. And of course it would, with so much butter. But what’s life without a little indulgence, eh?
How you get the flakiness is by having two doughs, the water based one and the butter based one. And in croissant style, you put the butter dough inside the water dough, roll it out, fold, roll out, fold, etc. until you get lots of nice layers. And that’s what makes things irresistable.
That being said, two dozen egg tarts were too much for us to eat. We gave a few away to my dad to bring to his work. He gave one to his friend, and his friend said it tasted like french toast. Not too sure if that was a compliment, but that’s okay. People at his work eat everything. We once brought a giant tub of Topsy popcorn (and I do mean giant–the Christmas kind) and it was gone in 2 days. Sometimes I feel like we’re feeding a bunch of high schoolers.
As for the rest, we ate about 4 that day; we went to go visit relatives the next few days and when we came back, they had molded. Poo. We aren’t crazy about egg tarts in my family, but I know some people are. They just remind me of dim sum.
The method of folding is really straightforward, but it’s easier with pictures, which I will link here. The recipe is in grams, which is unfavorable to Americans, but ingredients by weight really is the way to go. Literally everyone else does it. So go invest in a scale.
Hong Kong Egg Tarts (from atkokken.com)
(makes about 18-24)
- 230 g butter (yes, really)
- 150 g flour
- 120 g flour
- 12 g egg
- 8 g custard powder
- 60 g water
- 160g eggs
- 80g sugar
- 50g milk
- 210 g water
- Mix water dough ingredients together and refrigerate for 1 hr. Mix butter dough ingredients together and refrigerate for 1 hr. Whisk together the custard and refrigerate until needed.
- Roll out water dough so it’s twice as long as the butter dough, then place the butter dough in the middle. Fold the water dough over, and fold in half again.
- Rotate 90 degrees and do step 2 again, 2 more times. Then roll out so it’s a 1/4 in thick.
- Preheat oven to 400 F. In a muffin tin (or if you have the special egg tart shells), place the dough into each, after cutting it the correct size with a cookie cutter/ cup.
- Fill the shells with the custard; bake for 20-25 min.