ThisextractfromHong
KongLocalbyArChanChan
(SmithStreetBooks;$39.99)
hasbeenreproducedwith
minorGT style edits.DAANTAAT
Eggtarts
MAKES 16
“Eggtartsarea Western-influencedCantonesedessert,whichwasfirstintroduced
intoHongKonginthe1940sbychefsfromGuangzhou,insouthernChina.Unlike
theEnglishorPortuguesecustardtarts,this Cantonese pastry is traditionally made
with lard rather than butter,” says Chan.
75 gmcastersugar
250 ml(1cup)hotwater
3 largeeggs(70gmeach),
atroomtemperature
125 ml(½cup)evaporated milk
½ tspvanillaextract
SHORTCRUSTPASTRY
60 gmicingsugar
135 gmunsaltedbutter,
atroomtemperature
15 gmbeatenegg
200 gm(1⅓cups)plainflour
2½ tbsp milk powder
1 Preheatovento200°C.Lightly grease
sixteen5cmroundtarttins.
2 Tomakepastry,placeicingsugar
andbutterina mixingbowl.Usingyour
fingertips,rubsugarintobutter.Workin
egg,followedbyflourandmilkpowder
untilmixtureis justcombined(trynotto
overworkdough).Wrapinplastic wrap
andrefrigeratefor5 minutes.
3 Rolloutdoughintoa cylindershape
ona lightlyflouredsurface.Dividedough
into sixteen pieces (about 25gm per
piece),rolleachpieceintoa balland
gentlypressoutinto7cmrounds.Press
roundsintopreparedtins,pushing
doughslightlyhigherthanthetopedge.
Placetinsona tray,coverwithplastic
wrapandrefrigeratefor 30 minutes.
4 Placesugarina heatproofbowl,
addhotwaterandstiruntilsugarhas
dissolved.Setasidetocoolcompletely.
Ina separatebowl,lightlywhiskeggs,
evaporatedmilkandvanilla– youjust
wanttoloosentheeggheresodon’t
whisktoovigorously.Pourincooled
sugarmixtureandstirtocombine,then
gentlystrainthrougha fine sieve to get
ridofanyairbubbles.
5 Pourcustardintotartshellsuntilthey
arefour-fifthsfull.Immediatelyplacetarts
inlowerpartofoven(tohelppastryand
custardcookatthesametime)andbake
for 15 minutes.Reducetemperatureto
180°Candcookuntilfillingis justset
(5-10minutes).Servewarm.Tartsare
besteatenonthedaythey’remade,
butcanbestoredinanairtight container
and eaten the next day.