These Hong Kong egg tarts have a multilayered, yet crumbly, pastry crust and a wonderfully soft custard filling.
For the oil dough, mix all the ingredients together in a large bowl. Place the mixture between 2 sheets of non-stick parchment paper and roll out until ¾-inch in thickness, ideally into a rectangular shape.For the water dough, place all the ingredients in an electric stand mixer fitted with the dough hook and mix to form a dough, adding some water—up to 2 cups—in order to bind the ingredients together if necessary.Knead in the mixer for 10 minutes until the dough is super stretchy.
Stand the tart molds on a baking pan and fill the tart crusts 70 percent full with the custard mixture.Bake for 5 minutes, then reduce the oven temperature to 320°F, and bake for a further 15 minutes or until the custard is just set but still retains a slight wobble.Remove from the oven and let stand until warm before eating.. Copyright © 2015 Andrew Wong. Photographs copyright © 2015 Yuki Sugiura. Published by Mitchell Beazley, an imprint of Octopus Books.
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