This is the most famous Hong Kong-style egg tarts recipe. To save time. I bought the puff pastry tart shells from the supermarket, not homemade. This recipe will guarantee to make very smooth, absolutely top restaurant quality, beautiful egg tarts. The most important step to make it perfect is controlling the oven temperature. The pastry needs high baking temperature. But if it is too hot, the egg custard will expand too much and you will get a failure product. To make your life easier, I will provide you with all the tips, cooking time, and oven temperature for your reference. So that you can have a start ground and adjust it accordingly
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Equipment
- Oven
Ingredients
- 6 pcs Egg tarts puff pastry shells (3 inch fig1)
- 1 egg (55g)
- 35 g sugar
- 50 ml hot water
- 30 ml cold water
- 25 ml evaporated milk
- 2 drop food coloring (yellow color fig2)
Instructions
- Preheat the oven with 200°C／400°F
- Whisk the eggs in a bowl until smooth. In another bowl, add sugar and hot water and mix until the sugar melts. Add in water, evaporated milk, coloring, and egg. Mix well
- Strain the mixture through sieve 2 times to remove the bubble. Put the pastry shells into a baking pan. Fill up the egg mixture to 90% full. Make sure the surface has no any bubbles.
- Put another baking pan below (double baking pan). Put them into the middle rack of the oven. Bake 200°C／400°F for 22 mins. Turn off the heat. Open the oven door for 30 seconds. Close the door again. Let them sit for 10 mins.
Notes
Ingredients - Click to enlarge the image
1-It is normal for egg custard rises up slightly, but if the tart rises up too much like a hill or even breaks, then baking temperature is too high.
2-After baking, shake the baking tray when you open the door to see if the egg tart is solidified. If the egg custard is shaking but solid, you can turn off the heat and let it sit inside the oven. Otherwise you will need to bake for another 2-3 minutes
3- Baking at200°C/400°F is require for puff pastry.
If puff pastry is not crispy enough or the color is pale, it means that the oven temperature is insufficient.
1-It is normal for egg custard rises up slightly, but if the tart rises up too much like a hill or even breaks, then baking temperature is too high.
2-After baking, shake the baking tray when you open the door to see if the egg tart is solidified. If the egg custard is shaking but solid, you can turn off the heat and let it sit inside the oven. Otherwise you will need to bake for another 2-3 minutes
3- Baking at200°C/400°F is require for puff pastry.
If puff pastry is not crispy enough or the color is pale, it means that the oven temperature is insufficient.