Hong Kong Egg Tart

Ingredients

• •2 1/4 cups all-purpose flour
• •1 cup cold unsalted butter, cubed
• •1/3 cup powdered sugar
• •1 egg (for pastry)
• •5 eggs (for custard)
• •3/4 cup sugar
• •1 cup hot water
• •1/2 cup evaporated milk
• •1 tsp vanilla extract

Steps

1. 1.Rub the cold butter into the flour and powdered sugar until crumbly, then bind with the egg into a smooth dough; wrap and chill for 30 minutes.
2. 2.Roll out the dough and press it into tart molds, trimming the edges; chill the shells while making the custard.
3. 3.Dissolve the sugar in the hot water and let cool to room temperature.
4. 4.Whisk the eggs gently (avoiding too much air, which causes bubbles) and combine with the sugar water, evaporated milk, and vanilla.
5. 5.Strain the custard through a fine sieve at least once, ideally twice, to remove any egg strands and air bubbles - this is essential for a smooth, glassy top.
6. 6.Pour the strained custard into the chilled tart shells, filling almost to the top.
7. 7.Bake at 375°F (190°C) for 8 minutes, then lower the temperature to 300°F (150°C) and continue baking for 12-15 minutes, until the custard is just set with a slight wobble in the center.
8. 8.Let cool slightly before serving - the custard continues to set as it cools, and is best enjoyed warm.