Description
HONG KONG FLOUR
This super soft flour is best for making Hong Kong type steamed buns (bao), Dumpling Skin, Japanese Cotton Cheese Cake, steam cake, Kuih Bahulu, Malay/Nonya Kueh, waffles and others where a specially soft and light texture is required.
Egg Tarts Recipe
INGREDIENTS
TART SHELL
| 130g | Unsalted Butter (Softened) |
| 100g | Margarine (Softened) |
| 70g | Icing Sugar |
| ½ no | Egg (Beaten) |
| 340g | Prima Hong Kong Flour |
EGG CUSTARD
| 170g | Caster Sugar |
| 150g | Hot Water |
| 4 nos | Egg |
| 2 nos | Egg Yolk |
| 250g | Fresh Milk |
| ½ tsp | Vanilla Extract |
| ⅛ tsp | Salt |
PROCEDURE
TART SHELL
- Cream unsalted butter, margarine and icing sugar using a paddle attachment at low speed for 5 – 7 minutes.
- Gradually add egg into mixture and fold in Prima Hong Kong Flour. Mixed until dough is formed.
- Cover it with plastic wrap and let it rest for 1 hour in the chiller.
- Take the dough out and divide it into 20 – 25g dough balls depending on the tart mould used.
- Line the tart mould with dough balls and press down on the edges.
- Plastic wrap the tart shells and let it rest for a minimum of 2 hours in the chiller.
EGG TART
- Take the tart shells out and cool to room temperature.
- Dissolve caster sugar in hot water and set aside.
- In a mixing bowl, whisk eggs, egg yolks, fresh milk, vanilla extract and salt.
- Gradually add dissolved caster sugar into the mixing bowl.
- Strain the egg custard through a sieve and carefully pour it into each tart shell.
- Preheat oven to 180°C and bake for 25 minutes, until golden brown and the custard is slightly puffed up.
