From the kitchen
Hong Kong-Style Soy Milk Egg Tarts
Hong Kong-style small egg custard tarts using soy milk, with a complete buttery shortcrust recipe and a gently baked filling.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- Pastry: 1 3/4 cups all-purpose flour (210 g); 1/4 cup powdered sugar (30 g); 1/4 tsp salt; 7 tbsp cold butter (100 g); 1 egg yolk; 2 to 3 tbsp cold water
- Custard: 3 large eggs; 1/2 cup sugar; 1 cup plain unsweetened soy milk; 1/2 cup water; 1/2 tsp vanilla extract
Method
- Mix pastry flour, powdered sugar and salt. Rub in cold butter to fine crumbs. Add yolk and enough cold water to form a dough without prolonged kneading. Wrap and chill for 30 minutes.
- Heat oven to 375°F. Roll pastry about 1/8 inch thick and line twelve small tart molds or muffin cups. Chill for 15 minutes.
- Line shells with paper and baking weights. Bake 10 to 12 minutes, remove weights and paper, then bake another 4 minutes. Reduce oven to 325°F.
- Dissolve custard sugar in 1/2 cup hot water and cool to lukewarm. Whisk eggs, soy milk and vanilla, then add syrup and strain.
- Divide custard among shells, leaving a small rim. Bake 15 to 23 minutes until edges set, centers tremble slightly and filling reaches 160°F.
- Cool briefly in molds, then lift carefully. Refrigerate once cooled if not serving promptly.
Cook with confidence
Before you start
What to expect
Small egg custard tarts with a complete homemade shortcrust formula.
Before you begin
Chill the dough, roll thinly and blind-bake before adding custard.
The important cue
Cool the sugar syrup before mixing with eggs and bake the filling gently.
At the table
The custard should reach 160°F while retaining a small central tremble.
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