Egg tarts are very yummy! In Hong Kong, we can have egg tarts with a nice cup of milk tea in Hong Kong style cafes as afternoon tea. In Hong Kong, many people also like to buy egg tarts when they visit friends and family too. Egg tarts is one of the things I love about Hong Kong.
There are two types of egg tarts - flakey pastry or cookie based. This recipe for my egg tarts are cookie based tarts. They are very fun to make and yummy to EAT!! :D
(makes 12 3" egg tarts)
Ingredients - cookie tart:
70g icing sugar
Ingredients - egg filling:
40ml evaporated milk
- Combine all the ingredients for the cookie tart. Using hands, mix all the ingredients together to form the cookie dough. Chill for 20 minutes or until it is in a workable state. The dough should not be sticky when you use it.
- While the dough is in the fridge, boil the water and sugar (no mixing!). Set aside for the sugar water to cool completely.
- The dough should now be ready for you to press into the tarts. Remember, it should be soft but not sticky. Divide the dough evenly to 12 portions. Press the cookie dough into the tart tins.
- When the water has completely cooled down. Mix the eggs and milk into the sugar water. Sift the mixture for a smooth egg filling.
- Pour the egg filling into the tarts. It should be 80% full for each tart.
- Bake in a pre - heated oven at 200C for 15 - 20 minutes or until set. It is ready when the toothpick can stand upright in the egg tart.
- Let the egg tarts cool down a bit. Remove the egg tart tins.
Enjoy your yummy yummy egg tarts!