Ingredients
For the Oil Dough:
- 140 g all-purpose or plain flour
- 115 g Crisco butter-flavoured shortening (or substitute with butter or lard)
- ½ tsp salt
For the Water Dough:
- 170 g all-purpose or plain flour
- 130 g cold unsalted butter, sliced thinly
- ½ tsp salt
- 1 tbsp sugar
- 1 egg yolk
- 3 tbsp iced water
For the Custard Filling:
- 1¼ tsp custard powder
- 2 large eggs, lightly beaten
- ½ tsp vanilla extract
- 115 g sugar
- 2 tbsp condensed milk
- 225 g water
Instructions
- Make the Oil Dough: Using a stand mixer with a paddle attachment, mix the flour and salt for 10 seconds. Add shortening and mix on low speed until the dough comes together, about 30 seconds. Scrape dough onto cling wrap, flatten into a 5″ x 6″ (13cm x 15cm) rectangle, then refrigerate for 30 minutes.
- Make the Water Dough: Without washing the mixing bowl, combine flour, salt, and sugar, mixing for 10 seconds. Add cold butter and mix until coarse crumbs form. Beat egg yolk and iced water, then slowly incorporate into flour mixture using dough hook. Knead briefly on floured surface until smooth. Shape into disc, wrap, and refrigerate 30 minutes.
- Assemble Doughs: Roll water dough into an 8″ x 11″ (20cm x 27cm) rectangle on a floured surface. Place oil dough over top two-thirds of water dough, fold bottom third up, then fold top third down like a letter. Seal edges and refrigerate for 30 minutes.
- Make Egg Custard Filling: Mix custard powder with 1½ tsp water until smooth. Add beaten eggs and vanilla extract, then strain. Heat sugar, condensed milk, and water on low until sugar dissolves but not hot. Gradually whisk warm milk mixture into egg mixture, then return to low heat and cook for 3 minutes, stirring continuously. Cool the custard mixture.
- Lamination (Rolling and Folding): Place dough seam side up with short side facing you, roll gently to original size (8″ x 11″), fold into thirds like a letter, seal edges, and chill for 30 minutes. Repeat this folding and chilling process two more times for a total of three folds.
- Prepare Tart Shells: Roll dough out to 3 mm thickness on floured surface. Cut rounds with a fluted cookie cutter slightly larger than tart mould rims. Press rounds into greased tart moulds with edges extending 1-2 mm beyond rims. Prick trapped bubbles with a skewer. Re-roll scraps and repeat until moulds are lined. Refrigerate lined moulds for 15 minutes.
- Preheat Oven and Fill Tart Shells: Preheat oven to 200°C (392°F) with top and bottom heating. Stir custard mixture and fill each tart shell halfway with custard (about 1½ – 2 tablespoons). Prick any bubbles on surface.
- Bake Egg Tarts: Bake at 200°C for 15 minutes, then reduce to 135°C (275°F) and bake for an additional 7-10 minutes until custard is set and shells turn golden. Custard should be firm at edges and only jiggle slightly in the center. Use a toothpick test to confirm doneness.
- Cool and Serve: Remove tarts from oven and cool in moulds for 5-7 minutes to firm up. Transfer to wire rack or serve in paper cups or muffin liners. Best enjoyed warm or hot.
Notes
- Substitute Crisco shortening with butter or lard for slightly different texture or flavor.
- Ensure oil dough and water dough have similar consistency for proper lamination.
- Do not overfill custard to avoid overflow and soggy crust.
- Refrigerate dough adequately between folds to allow butter to firm up and maintain layers.
- Prick bubbles in dough shells to avoid air pockets during baking.
- Egg tart crust is very delicate when hot; allow cooling before handling.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hong Kong Cantonese
