Hong Kong Egg Tart 港式蛋撻
A classic Hong Kong egg tart with silky custard and a lightly golden crust.Best enjoyed warm, when the centre is still soft and delicate. 經典港式蛋撻，細滑蛋漿配上金黃酥皮。微溫享用，中心柔嫩最美味。
Ingredients
撻皮材料:
- 200 g 低筋麵粉 Plain Flour
- 75 g 糖霜 Icing Sugar
- 140 g 牛油 Butter (室溫放軟 Soften）
- ½ no. 蛋液 Beaten Egg
- a pinch 鹽 Salt
蛋漿材料:
- 2 no. 雞蛋 Egg
- 50 g 砂糖 Caster Sugar
- 150 ml 水 Water
- 50 ml 牛奶 Milk
Instructions
- Mix flour, icing sugar, salt, egg yolk and softened butter to form a dough.
- Cover and chill for about 20 minutes, until firm but pliable.
- Prepare the custard filling. Mix well and strain.
- Preheat the oven to 180°C.
- Divide the dough into 4 portions and shape into balls. Grease the tart moulds lightly. Press the dough evenly into the moulds.
- Chill in the freezer for 1–2 minutes until firm.
- Fill with custard and bake for 18–20 minutes, until just set.
- 麵粉加入糖霜、鹽、蛋液及室溫牛油，搓成麵團。
- 蓋上包鮮紙，置雪櫃大約20分鐘鬆弛麵團及雪至稍為實身。
- 預備蛋漿材料。 全部混和、過篩備用。
- 預熱焗爐180度。
- 取出麵團分成四份，搓成圓狀。 撻模內掃少許油，將麵團按壓在模內成撻狀。
- 再放入冰格雪 1-2分鐘至實身。
- 取出撻皮，倒入蛋漿，放入焗爐約 18-20分鐘即成。
Video
Notes
Yves Tips~
- 如用有鹽牛油，撻皮材料份量可省略鹽。
If using salted butter, omit the salt in the pastry. - 麵團混合成團便可，不要過份搓捏而起筋，會令撻皮不鬆脆。
Mix the dough just until it comes together. Do not overwork, as this will develop gluten and make the crust less crisp. - 蛋漿必須過篩，口感才軟滑。
Always strain the custard for a smooth texture. - 想增加風味，亦可加入50ml 忌廉代替水的同等份量。
For a richer flavour, replace 50ml of water with 50ml double cream. - 麵團壓模時需推高邊位，焗完效果才會美觀。
When pressing the dough into the moulds, push it slightly higher at the edges to allow for shrinkage during baking. - 如焗爐可分上下火，尾段可留意，如邊位開始金黃，便用下火以餘溫烤熟。
If your oven has separate top and bottom heat, monitor towards the end. Once the edges turn golden, switch to bottom heat to finish baking gently. - 完成時，不要立即取出。 蛋撻仍會少許移動，待稍為冷卻後便會成形。
Do not remove immediately after baking. The custard will still wobble slightly and will set as it cools. - 取出蛋撻時，要稍為冷卻，將整個蛋撻模倒扣，便能輕易取出。
Let cool slightly before unmoulding. Invert the tart mould to release easily. - 可存放室溫1天，雪櫃2天，太久邊位會開始收乾。
Store at room temperature for up to 1 day, or refrigerate for up to 2 days. The crust will dry out if kept longer.