Egg Tart (Hong Kong style)

Buttery, flaky, and custardy — these golden little pies have been melting hearts in Hong Kong bakeries for decades. Dessert or breakfast? Trick question: yes.

Ingredients:

Tart

• 1/2 tsp salt

• 2 Tbsp cold water 

• 2 Tbsp powdered sugar

• 1 egg yolk

• 1/2 cup or a stick of cold cut butter

• 1 cup flour

Egg custard 

• 1 tsp vanilla extract 

• 1/4 cup milk 

• 1 egg

• 2 Tbsp sugar

• 2 Tbsp hot water

Directions:

1. Mix all tart ingredients 

2. Form into a ball and saran wrap it

3. Keep in fridge for 20 min

4. Sprinkle flour on surface and roll out dough until 1/4 inch thick

5. Cut into circles and place in muffin tray and press against it

6. Prick 4 to 6 holes with a fork

7. Put aside

8. In a mug mix hot water and sugar until dissolved

9. Another bowl scramble in eggs and milk and add the sugar water then extract and mix.

10. Strain and add in each tart

11. Bake for 425F for 15 min until golden brown