Hong Kong Egg Tart

• ½ cup butter
• ¼ cup sugar
• ½ tsp salt
• 1 egg
• 2 cups cake flour
• ¼ cup powdered milk
• ¼ cup sugar
• salt, to taste
• 100 ml milk
• 200 ml all purpose cream
• 1 egg
• 3 egg yolk

Preparation

1. Step 1

   0:12
   Cream the room temperature butter using a hand mixer until it becomes light in color. This indicates enough air has been incorporated.
   Doneness — light in color
2. Step 2

   0:29
   Add the white sugar, salt, and whole egg to the creamed butter. Continue mixing until the sugar and salt are fully dissolved and incorporated.
3. Step 3

   1:06
   Add the cake flour and powdered milk in two portions - first add one cup of flour, mix well, then add the remaining cup. Switch to a spatula when the mixture becomes too thick for the hand mixer. Mix until a smooth dough forms.
4. Step 4

   1:36
   Wrap the dough in plastic wrap and refrigerate until needed.
5. Step 5

   2:00
   For the custard filling, combine the sugar, salt, fresh milk or evaporated milk, and all purpose cream in a saucepan. Heat on low heat until the mixture starts to simmer around the edges. Stir continuously to prevent burning.
6. Step 6

   2:33
   In a separate container, crack one large egg and three egg yolks, then whisk together. Pour the hot milk and cream mixture gradually into the egg mixture while stirring to temper the eggs. This prevents the eggs from curdling during baking.
7. Step 7

   3:22
   Roll out the chilled dough and cut into circles using a 7 cm cookie cutter. Press each circle into tart molds that are 5.5 cm in diameter. If the dough is too cold and hard, use finger warmth to help shape it. Gather any scraps, re-roll, and return to the freezer for 10-15 minutes before continuing. Repeat until all dough is used.
8. Step 8

   4:57
   Once all tart shells are shaped, they can be baked immediately or stored. This recipe makes 20-21 pieces.
9. Step 9

   5:53
   Pour the prepared custard filling into each tart shell, filling just below the rim. The amount is sufficient for all 20-21 pieces.
10. Step 10 · 180°C / 356°F

    6:08
    Bake in a preheated oven at 180°C for 15-16 minutes. For a more toasted crust, bake empty shells for 7-8 minutes first, then add filling and continue baking. The tarts will become shiny on top when done. Let cool before removing from the aluminum pans.
    Doneness — set with slight jiggle