Hong Kong Egg Tarts

Egg tarts have always been my most favorite sweet dim sum since young. Whenever I go for dim sum at cafe or bakery, I'll get as much as I can 'filled' in my tummy!!~

However, recent years, I found that the local bakery here has increase their selling price from RM1 to RM1.20 - RM1.50!!! this is a ridiculous price!! Some even have a much thicker skin and less egg filling!! Some I found is too sweet and too buttery!!

So, one day I decided to search for original flavor egg tarts recipe and I found this easy and trusted recipe from youtube, a lady called wantanmien demonstrate step by step on how to make these delicious Hong Kong dim sum egg tarts. You can look at it at http://www.youtube.com/watch?v=KxTNQFcAkZY.

This recipe is so good because the steps are straightforward and so easy to make. The basic tools you need is tart shells or a muffin pan, a fork and spoon. I also like it cause it doesn't use any lard or shortening as well as no yellow coloring! So it is really healthy to eat!!

I baked 6 mini egg tarts and 6 normal size egg tarts and it is gone within 2 hours!!! = ) I also used the same pastry recipe to make lemon cheese tarts and it turns out yummy-licious too!! And all these just costs me less than RM5!!

Recipe for Mini Hong Kong style Egg Tarts:
(makes: 20 mini egg tarts)
Pastry
65gm sieved flour
18gm(31/2tsp) icing sugar
35gm butter,cut into smaller pieces at room temperature
1 beaten egg

Method:
1) Put all ingredients except egg (just put 2 tbsp first) into a clean bowl.
2) Using hand, knead into a smooth dough, if the dough is dry add some more beaten egg.
3) Using a cling wrap, Cover the dough in fridge for 30 minutes (if in cooler country, fridge for 15 minutes).
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Egg Tart Fillings
50 ml warm water
40 gm (8tsp) icing sugar
50 ml milk
1 egg

Method:
1) Put icing sugar into warm water. Stir and let cool.
2) Add in milk, egg and remaining egg from the pastry.
3) Use a hand whisk to beat till combined.
4) Using a tea strainer, Sieve egg mixture into a cup to get rid of any foam.
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Method to assemble the Egg Tarts:
* Preheat oven 160 degree cC for 10 minutees. Middle stage.
1) Take out dough from fridge. On a work table, put some flour to make rolling easier.
2) Roll dough and divide to 2.
3) Roll into a sausage shape. Cut and divide into 10 small sections. Repeat for the other dough.
4) Roll into a ball.
5) Brush some melted butter on mould. Place dough in the centre of tart shell.
6) Using 2 thumbs, press evenly and till thin. Remove any excess dough.
7) Sting holes with fork.
8) Pour egg fillings to about 80% full. Repeat. Put filled tart shells in a larger pan for easier handling.
9) Place in the oven and bake for 20 minutes.
**Do not let the egg fillings to boil or pop up (else, the egg tarts will be wrinkly when cooled). Just bake the egg filings till nicely set. (If unsure, at 15 minutes take out the egg tarts and give it a gentle shake. If it is not wobbly it is done.)**