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Hong Kong Style Egg Tarts
June 18, 2005

The custard tasted okay and the crust is more like a sugar cookie. It'd be good just as a regular custard tart (maybe a 9 inch tart pan), and not Hong Kong Style. The Hong Kong egg tarts I've had in SF and in Hong Kong always had a puff pastry kind of crust, so next time I'll use puff pastry. I used a muffin (12), mini muffin (24), and 2 four-inch tart pans and still had enough dough to make more. There was also a lot of the filling left maybe about 2 cups. I had to use almost an extra stick of butter for the dough to hold together, and instead of using a fork I used a pastry blender. It’d probably be easier to use a food processor. My first batch the crust browned too much before the custard was set, so I lowered the temp and baked until the middle jiggled, then took it out of the oven. The middle of the tart should be more like a flan. I thought it tasted a bit eggy, I might just use less eggs next time.

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