Hong Kong Style Egg Tart
Vanea demonstrated a popular dim sum dessert at the Caring Place Community Kitchen.
These Hong Kong Style Egg Tarts are best warm from the oven. They are silky and smooth.
- 30 frozen tart shells
- 2/3 cup granulated sugar
- 1 1/2 cups water
- 9 eggs
- 1 dash vanilla extract
- 1 cup evaporated milk
Source: this recipe is adapted from Vanea’s friend family recipe
Prep time: 30 minutes; Bake time: 20 minutes; Yield 30 tarts
|Preheat the oven to 400F.
Place tart shells onto a baking sheet.
Combine granulated sugar and water in a medium saucepan and bring to a boil. Stir and cook until the sugar is completely dissolved.
Remove from heat and cool to room temperature.
|Beat eggs in a large bowl.
Strain the eggs through a sieve.
Stir in sugar syrup, vanilla extract and evaporated milk.
|Strain the mixture again through a sieve to have very smooth filing.
|Fill the tart shells and bake for 15 to 20 minutes in a 400F preheated oven until the filling is puffed up a little and the tart edges is golden brown.
Vanea, thank you for sharing the Hong Kong Style Egg Tart recipe.