I made a Hong Kong-style egg tart filled with moist filling on crispy tart paper. It is said that unsweetened condensed milk is used in authentic Hong Kong-style egg tarts, but it is difficult to obtain, so I made it with milk. I first roasted the tart paper with the base, then filled it with filling and baked it further, so I think I can make a tart that is crisper and has a delicious roast color. When you take it out of the oven, the middle part should be slightly wrinkled, so you can feel the soft and moist feeling properly. Portuguese-style egg tarts have a crispy texture, but Hong Kong-style egg tarts have a cookie texture, so I think it’s a lighter and more enjoyable tart.
▶About 8 servings.
80g Unsalted butter
1 Egg yolk
140g Cake flour
20g Corn starch
2g Vanilla bean paste
1. Melt the butter at room temperature, add sugar and salt, and whip it until it turns bright, then add the egg yolk and mix.
2. Add milk and mix, add soft flour and corn starch, mix well by hand, form a ball, wrap in plastic wrap, and rest in the refrigerator for about 30 minutes.
3. Add sugar and vanilla bean paste to the egg, mix well, add milk and water, mix, sieve, cover and put in the refrigerator.
4. Take out the tart paper from the refrigerator, divide it into 8 equal parts (about 35g each), put it in a mold, press it with your hands, and remove the edges with a knife.
5. Put a parchment paper cup on top, put a pressing stone and bake for 15 minutes in an oven at 180 degrees, remove the pressing stone and pour 90% of the filling.
6. Bake in the oven at 180 degrees for 20-25 minutes, and when the center part is slightly brittle, take it out of the oven and cool it for about 10 minutes.
7. Carefully take it out of the frame. (If it does not come off easily, gently lift the edge with a knife and wrap it with your hand)