Hello hi everyone! This is a recipe for a Hong Kong “egg tart” dessert that features a puff pastry base with a sweet egg custard filling. These things seem like super simple snacks, but the layers of flakey crust are honestly one of the hardest things I have ever tried to perfect. Good luck…!
serves 3-4
INGREDIENTS (dough)
150g AP flour
2g kosher salt
80ml ice water
1 stick butter, frozen
INGREDIENTS (filling)
150ml boiling water
43g sugar
1/2 tsp vanilla extract
85ml condensed milk
2 eggs, whisked
PREP (dough)
COMBINE flour and salt, then add ice water, and mix to a shaggy dough. Set aside
SHRED frozen butter. Set aside
PREP (filling)
MIX boiling water with sugar until dissolved. Set aside
WHISK eggs, then add condensed milk, vanilla extract, and sugar/water mixture. Mix until combined, and add to a pourable container. Set aside
ASSEMBLY
FLATTEN the dough to a coin shape, then roll out while rotating 1/4 turn with each roll, until it is about 12 inches wide
SPREAD shredded butter across the dough, then fold each side in like a pamphlet
REPEAT until all of the butter has been folded into the dough (about 3 times)
ROLL the dough horizontally into a tight coil, then chop into 12 even pieces
PRESS the dough into a cupcake tin from the middle outward, being careful not to flatten the layers of butter
FILL each cup with egg mixture, being careful not to overfill
PLACE on a rimmed baking sheet, and bake at 500F for 12-15 minutes until golden