Easy Homemade Hong Kong Egg Tarts Recipe – Perfect Baking Tips and Nutritional Facts
Ingredients for Hong Kong Egg Tarts
Onto the most exciting part – the required goods! Homemade Hong Kong Egg Tarts aren’t just visually pleasing and mouthwatering. They’re pretty straightforward to cook with ingredients you often have on hand. Here’s what you’ll need:
For the pastry crust:
- All-purpose flour – 160g
- Salt – 1/4 teaspoon
- Unsalted butter – 115g
- Icing sugar – 45g
- Cold water – 2-3 tablespoons
Go for high-quality flour and butter because they bring in the desired flakiness to the egg tarts.
- Eggs – 2 large ones
- Caster sugar – 110g
- Evaporated milk – 200 mL
- Vanilla extract – 1/2 teaspoon
- Hot water – 3/4 cup
Remember the water’s to dissolve the sugar. So let it be scorching.
If you want to step up the taste, adding 1/2 teaspoon tapioca starch provides an intriguing texture to the custard filling. As a bonus, it also enhances the creaminess.
Nutritional information is often a concern. So to satisfy that curiosity, have a look at the table below:
| Nutrient | Amount per tart |
|---|---|
| Calories | 220 kcal |
| Carbs | 15g |
| Protein | 5g |
| Fat | 14g |
| Vitamin A | 400 IU |
Step-by-Step Instructions
Now that you’ve gathered your ingredients, let’s dive straight into the fun of baking! All set? Let’s keep our hands busy and hearts full as we venture on this delightful journey of making homemade Hong Kong Egg Tarts.
To make the pastry crust, start by sifting your high-quality flour into a large bowl. Add your chilled, diced butter. It’s crucial to use cold butter to achieve that desirable flaky texture. Rub the butter and flour together between your fingers until the mixture resembles breadcrumbs.
Next, add your ice-cold water and knead the mixture lightly until it forms a ball. Don’t overwork the dough! Wrap it in plastic wrap and let it chill in the fridge for around 20 minutes.
In the meantime, let’s prepare the custard filling. In a saucepan, gently heat your mixture of milk, sugar, and vanilla extract until it reaches a simmer. Then, in a separate bowl, whisk your eggs before pouring the heated mixture on top – but remember to continually whisk to prevent the eggs from scrambling!
Here’s a small but impactful tip: introduce tapioca starch to your custard mix. Few home chefs use this ingredient, but it truly enhances the texture of your tarts, giving them a unique and memorable quality that will be the talk of the town!
Once the dough has chilled, roll out and cut into small circles. Press these circles into your tart tins, prick each base with a fork, and fill with your prepared custard mix.
Bake in a preheated oven at 350 degrees F (or 175 degrees C) for 20 to 25 minutes. Watch for a pale golden brown crust and a jiggly centre – telltale signs that your homemade Hong Kong Egg Tarts are ready!
For those of you interested in the nutritional value of these delights, we’ve put together a table detailing the fine points.
Nutrient
|
Amount
|
Calories
|
120
Carbs
|
9g
Protein
|
2g
Fat
|
8g
Vitamin A
|
3%
As you can see, these tarts do pack a punch in terms of calories – a fact you might want to consider if you’re watching your diet. However, they are relatively low in carbs and fat, and boast a fair amount of protein. So why not treat yourself to a tart or two?
Making the Tart Crust
In this section, you’ll create the perfect base for your homemade Hong Kong egg tarts. Remember, a nice crust is your tart’s backbone!
Start by sifting 200 grams of all-purpose flour into a large bowl. It’s crucial to sift your flour. It removes lumps and aerates the flour, resulting in a lighter and fluffier crust.
Next, add 125 grams of softened unsalted butter. It’d be wise to take the butter out of the fridge a couple of hours before cooking. That makes sure it’s ready to play its role in your crust mass. How would you identify the perfect butter? It should yield to slight pressure and hold its shape without feeling greasy.
Once the butter’s integrated, it’s time to pour in 55 grams of icy water. The colder the better—it creates steam as it heats up, which helps the crust to rise.
Still, your crust lacks some personal touch. Here’s where our secret weapon enters the game: a pinch of salt! Salt enhances flavor and can give your tart crust an edge over the standard ones. As with other ingredients, quality matters. Stick with sea salt or kosher for the best results.
Give your mixture a gentle stir using a wooden spatula. Once they’re somewhat combined, get your hands in there and knead until you form a semi-smooth dough.
It’s time to chill your dough. Wrap it in cling film or sealed container and refrigerate it for 2 hours. Patience is key here!
While waiting, let’s sneak a peek at the nutritional side of your crust:
- 200 grams flour : 800 calories
- 125 grams butter : 900 calories
- Pinch of salt : negligible
| Ingredient | Calories |
|---|---|
| Flour (200g) | 800 |
| Butter (125g) | 900 |
| Salt (Pinch) | Negligible |
This might appear calorie-dense, but remember an important fact: you’re not eating the entire crust in one go! (Unless you plan to, and we’re not here to judge).
After chilling, it’s ready to be rolled and shaped into your tart tins. Don’t worry, they don’t need to be perfect. Take your time and remember the golden rule of baking: **It’s a labor of love, not a race.
Creating the Egg Custard Filling
Perfecting the custard filling, it’s a vital part of making your Hong Kong Egg Tarts. This step isn’t about complexity but precision. So let’s get into it.
You’ll need four important ingredients:
*Whole eggs (3, large sized)
*Caster sugar (3/4 cup)
*Hot water (1 cup)
*Evaporated milk (1/2 cup)
First, you’ve got to dissolve your sugar. You’ll do this by blending it effectively with the hot water. Be patient as it may take a few minutes to dissolve completely.
Next, the eggs come into play. Ensure you beat them properly but avoid over beating as it may lead to an unwanted foamy mix. Smoothness is key here.
Combine the dissolved sugar in water and the beaten eggs. Now, add your evaporated milk. Stir gently until you achieve an even mixture.
Note: Do not stir too vigorously as it could produce bubbles that would alter the texture of your custard when baking.
Here’s the thing about this recipe, It’s quite flexible. You could add a twist by infusing a bit of vanilla or even some citrus zest into your mix. Experiment until your heart’s content.
As you’re preparing your custard filling, preheat your oven to 200 degrees Celsius. This ensures your oven is hot enough to bake your tarts to perfection.
Nutrition Information Per Serving (1 tart):
| Calories | Carbs | Protein |
|---|---|---|
| 220 | 20 g | 10 g |
In the end, creating the iconic Hong Kong Egg Tarts from the comfort of your own kitchen is an experience that’s as much fulfilling as it is delicious. Remember, the key in baking is understanding the components – the crust & the custard filling – and treating each with the love and precision they deserve. Even if you stumble along the way, your skill in baking these delights will only improve with time.
Baking and Serving
You’ve expertly mixed your egg custard and now it’s time for the next exciting phase. Baking!
Set your heat resistant tart molds on a baking sheet for easier handling and use a ladle to pour your custard mix into your chilled tart shells. Now, be very careful not to overfill them. You’ll want to fill each just 75 – 80%. This trick ensures your custard has room to swell during baking and doesn’t spill over creating a mess.
Once they’re ready, gently place your filled tarts in your preheated oven. A temperature of around 200°C / 392°F should do the trick. For a truly traditional Hong Kong style egg tart, the baking time is crucial. Around 10-15 minutes should be enough. You’re aiming for a lightly golden crust and a creamy custard that’s just set.
Now onto something more tempting, the serving part.
Hong Kong egg tarts are best enjoyed fresh out of the oven. Once cool enough to touch, you can savor them. With their buttery, flaky pastry and sweet, creamy custard, they will certainly remind you of the bustling streets of Hong Kong.
But remember, flexibility is key in this recipe. You can easily adjust the sweetness level to match your preference or tweak the baking time for a firmer texture.
If you’re health-conscious and eager about the nutritional content, here’s a table outlining what’s in your homemade Hong Kong egg tarts:
| Nutrition Factors | Per Serving |
|---|---|
| Calories | 170 |
| Carbs | 20g |
| Protein | 4g |
| Fat | 9g |
Crafting these Hong Kong classics at home gives a fulfilling sensation. A journey of traditional Hong Kong cuisine right in your kitchen, and a chance of treating yourself with love, precision, and utmost delicacy. It’s certainly a fun process that brings out your creativity in the kitchen.
Conclusion
So, you’ve got the inside scoop on making your very own Hong Kong Egg Tarts right at home. It’s not just about the taste, but also the joy of crafting these iconic treats yourself. Remember, don’t overfill the tart shells and keep an eye on your oven’s timer – these little tips can make a big difference. The beauty of this recipe lies in its flexibility, allowing you to tweak the sweetness and texture to your liking. Warm, fresh out of the oven, these egg tarts will transport your taste buds straight to the heart of Hong Kong. And with the nutritional info at your fingertips, you’ll know exactly what you’re indulging in. So, roll up your sleeves and embark on this delicious culinary adventure!
