Hong Kong is a playground for the hard working to party harder. And even amongst the never sleeping bright lights of this big city there is some solace to be found. When we weren’t shopping or sipping on cocktails at rooftop bars we were eating, and the food in Hong Kong is truly heaven.
On our first day, in a darkened street in Sheung Wan we found a small pastry baker with steaming egg tarts on display. The pasty was delicate and the custard sweet and glossy. It was a small treat to end a full day of walking from one side of the island to the other.
The Hong Kong egg tart is more delicate in texture than the Macau egg tart, so I’ve used a shortcrust pastry. Also, Hong Kong egg tarts don’t have the bruléed, caramelised tops of the Portuguese tart that it originally derived from, and instead it should be smooth and glossy.
//A recipe for Hong Kong egg tarts
I’m using a mince pie pan, specifically this one from Victoria’s Basement, to make my tarts, but if you can get your mitts on disposable aluminium tart trays those are super too.
3 sheets of store-bought shortcrust pastry (if it’s ok for Donna Hay, it’s ok for me)
1 cup of hot water, not boiling
3 large eggs, at room temperature
1/2 cup evaporated milk, at room temperature
1 teaspoon of vanilla
a small knob of melted butter to coat the tray
Preheat the oven to 200°C. Brush the pan with a very thin lick of melted butter. It should go from shiny to matte as it solidifies again.
Separate the sheets of shortcrust pastry and let thaw while you prepare the custard.
Dissolve the sugar very well into the hot water and allow to return to room temperature. Whisk the eggs and evaporated milk together, then add the sugar water and vanilla and whisk well.
Using an egg ring (or a cookie cutter if you have one), cut circles of the thawed pastry out and press the circles into the pan.
With a small jug fill each tart to about 3/4 full. Once all of the tarts are filled with custard, place in the oven and bake for 10 minutes. Reduce the temperature to 160°C and bake for a further 15 minutes or until the filling has set.
Let them cool a little and eat warm.
I’ve adapted this recipe from The Woks of Life.