Egg tarts Hong Kong

What to get ready

• Flour 800 g
• Unsalted butter 560 g
• Chicken eggs 16
• Sugar 360 g
• Fresh milk 480 ml
• Sweetened condensed milk 160 ml
• Vanilla 20 ml
• Salt 8 g

Method

1. 1 Knead the dough with part of the butter to form a crust, then refrigerate for 1 hour.
2. 2 Wrap the cold butter around the center of the dough, then roll it out and triple-fold, refrigerating for 30 minutes between each fold.
3. 3 Chilling between each fold is essential; if the butter softens, the layers will blend together and the crust will not separate.
4. 4 Line a small mold with dough and press it into a smooth crust about 3 mm thick.
5. 5 Beat the eggs with sugar, milk, and condensed milk, then strain through a sieve twice to create a smooth, glossy cream.
6. 6 Fill eight of the crusts with the cream and bake at 200 degrees for 15 minutes, ensuring the cream surface is smooth and free from cracks or puffing.

With an appliance

• Air fryer 1 hr 30 min

  Replace step 6: spray oil around the edges of the egg tart shells, run the air fryer at 215 degrees for 10 minutes and rotate the tray at minute 5; the puff will crisp up quickly, do not flip the ice cream mold and divide into batches.