Hong Kong Style Egg Tarts

Recipe View Prepare the Crust: In a medium bowl, whisk together the confectioners' sugar and flour. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View Add Wet Ingredients: Stir in the beaten egg and vanilla extract until the dough comes together. If the dough is too dry, add a teaspoon of cold butter at a time. If it's too sticky, add a tablespoon of flour at a time. (5 minutes)

Recipe View Shape the Crust: Shape the dough into 1 1/2-inch balls. Press each ball into tart molds, ensuring the dough covers the bottom and extends up the sides. Use your fingers to crimp the edges into a decorative A shape. (20 minutes)

Recipe View Preheat Oven: Preheat your oven to 450°F (230°C). (10 minutes)

Recipe View Make the Filling: In a medium saucepan, combine the granulated sugar and water. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool to room temperature. (15 minutes cooling time)

Recipe View Combine and Strain: Strain the beaten eggs through a fine-mesh sieve into the cooled sugar mixture. Whisk well to combine. Stir in the evaporated milk and vanilla extract. Strain the filling again through a sieve for an ultra-smooth texture. (10 minutes)

Recipe View Fill and Bake: Carefully pour the filling into the prepared tart shells, filling them almost to the top. (5 minutes)

Recipe View Bake: Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the filling is puffed up and slightly golden. (20 minutes)

Recipe View Cool and Enjoy: Let the tarts cool in the molds for a few minutes before transferring them to a wire rack to cool completely. Enjoy! (20 minutes cooling time)