Friday, January 14, 2011

Hong Kong Flaky Egg Tart

Egg Tart is one of the famous dessert in Hong Kong, there is two version of Egg Tarts, the flaky and crunchy pastry comes from two types of doughs which is water dough and oil dough. Another one is just the regular butter dough which is easier to make.
 I was born and raise in Ipoh, there is one famous Egg Tart stall you must try, it is located at Kg.Simee market, they are very famous with Egg Tarts and Kaya Puffs. Yummy !!!

Hong Kong Flaky Egg Tart

    Ingredients    :

    Water Dough
   250   gm  cake  flour
   1       egg
   1       teaspoon sugar
   120   gm water

     Oil Dough     :

   250   gm all purpose flour
   300   gm softening / lard

    Egg Filling     :

   1      cup egg (approximately 4-5 eggs)
   11/2 cup water
   2/3   cup sugar
   3      tablespoon evaporated milk
   1      dash vanilla extract

   Method      :

   Combine water and sugar in a small pot and cook until the sugar completely dissolved. Let it cool.
   Beat eggs and strain it. Stir in the sugar syrup,evaporated milk and vanilla extract. Strain again the
   mixture through a sieve to prevent lumpy.

   Prepare the water dough and oil dough in two separated bowls and place them in the fridge until firm
   and solid. Roll out the water dough into rectangle sharp. Roll out the water dough into rectangle sharp.
   Place the oil dough on top of the water dough and fold over both sides to overlap and roll out flat.
   Fold the pastry into quarters and roll flat. Roll the pastry into quarters and roll out flat. Repeat this
   twice. Put it back into the fridge for 1/2 an hour or more.
   Roll out dough to 11/2-inches and divide the dough and press into the tins, make sure it covers the
   bottom. Push it higher than the sides and use your fingers to shape the edge.

   Fill the tarts 8/10th full and bake for 25 - 30 minutes in a 350F preheated oven until the tarts edges is
   golden brown.



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