Hong Kong Style Egg Tarts Recipe by Tasty

tasty.co

MilvR

subheading: CUSTARD FILLING:

4 eggs, beaten, reserve 2 tablespoons for your pastry dough

¾ cup water (180 mL), hot

6 tablespoons sugar

⅛ teaspoon salt, pinch

¼ cup evaporated milk (60 mL)

vanilla extract, a dash, optional

subheading: PASTRY DOUGH:

2 cups cake flour (200 g), plus extra for dusting

115 g unsalted butter (115 g), room temperature

¼ cup powdered sugar (40 g)

2 tablespoons egg, beaten

⅛ teaspoon salt

vanilla extract, a dash, optional

Directions at tasty.co

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