01 May 2018

Sweet Seductions: Hong Kong Egg Tarts
Do you agree? “Good food is good mood.” – Unknown
Look no further for good cuisine all the way from Hong Kong.
In Goodrich’s 2018 calendar, we featured 12 scrumptious dessert recipes to make every month a sweet journey.
For the month of May, the Goodrich Hong Kong team chose Hong Kong Egg Tarts.
When is comes to egg tarts, fans of this pastry cannot contain their egg-citment. Hong Kong’s famous egg tarts are not only popular locally, but also have attracted a loyal fan base globally.

• 280g plain flour
• 2 tablespoon Icing Sugar
• 2 Egg Yolk
• 1 Egg White
• 150g Salted Butter

• 150g Castor Sugar or fine sugar
• 150g Hot Water
• 4 Whole Eggs
• 250ml Fresh Milk
• ½ tsp Vanilla Extract
• A Pinch of Salt 

1. Cream butter with icing sugar, egg yolk and egg white.
2. Add in flour and mix well. Once it is well mixed, together and form a dough. If the dough is too wet or oily, do add some flour. Give it a few knead.
3. Wrap the dough in a cling wrap. Put it into the fridge for 15 mins to let it cool.
4. Take the dough out of the fridge. Cut pastries into 12 equal portion (about 38g each)
5. Roll individual dough into a ball. Using a tart case, press the pastry ball into a flat piece. Line dough in the middle of tart cases, lightly press the dough into the tart cases.
6. Refrigerate the tart cases for 30 mins, and it is ready to use.

Method for Filling:
1. Add castor sugar into hot water, mix until sugar completely dissolved. Set aside and let it cool.
2. Beat eggs with milk, vanilla essence and salt. Pour in sugar water. Mix well.
3. Sift egg mixture twice to achieve smooth egg mixture.
4. Take tarts out of the refrigerator, carefully pour egg mixture into each tart shell.
5. Bake tarts for 25 min at 180 degrees, fan on.

Happy Baking!

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