Hong Kong-style Egg Tarts 港式蛋挞

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whole milk

Coconut cream provides a dairy-free option with rich texture.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor while being dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with unique flavor.

Introduce sugar and water in a bowl, adding a pinch of salt to balance flavors.

Dissolve the sugar in the water, then add evaporated milk and set aside.

Crack eggs into a bowl and whisk them gently, then slowly pour in the sugar-water-evaporated milk mixture while whisking to temper the eggs.

Cover the egg mixture with cling wrap and refrigerate for a few hours to cool.

In a mixing bowl, combine all-purpose flour, sugar, and ground almond for the tart dough.

Add cubed butter to the flour mixture and rub it together until it resembles small chunks encased in flour.

Add 12 grams of egg to the mixture and combine, adding cold water if necessary to bring the dough together.

Shape the dough into a ball, ensuring it comes cleanly off the bowl and table without sticking.

Roll out the dough and shape it into tart shells using black tart molds for better visibility of thickness.

Fill the tart shells with the cooled custard mixture and bake until set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens