Hong Kong Egg Tart | Dzung Duong

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Dzung re-creates the egg custard tarts she grew up buying in San Francisco’s Chinatown. They have a creamy filling with just a hint of sweetness and a perfectly flaky crust.

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INGREDIENTS

Dough:

1/4 cup ice cold water
1 ½ cups unbleached all-purpose flour
1/4 cup sugar
½ tsp salt
½ cup very cold unsalted butter, cut into 1-inch pieces

Egg Custard:

⅔ cup hot water
⅔ cup sugar
⅓ cup evaporated milk
2 eggs
1 tsp vanilla extract

RECIPE

To make the dough:

In a food processor, combine flour, sugar, and salt. Pulse until combined.

Add unsalted butter and pulse again until butter breaks into smaller chunks. Keep the food processor going and slowly add in the water and let it mix until the dough rolls itself into a ball.

Dump the dough onto a plastic wrap and let it rest in the fridge for 20 minutes.

Roll out dough and cut into circles to fit tart shells. Press the into tart shells

To make the custard:

In a bowl, combine sugar and hot water until the sugar dissolves. In another bowl, whisk eggs with vanilla extrct and evaporated milk.

Strain mixture and set aside.

Preheat oven to 350 degrees.

Once the oven is ready, par bake the shells for 5-7 minutes on the lowest rack.

Remove and pour in egg custard mixture and bake for an additional 10-12 minutes until the filling is set. The center should be slightly jiggly and an inserted toothpick would come out clean.
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