Hong Kong Egg Tart

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Hong Kong Egg Tart

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Ingredients

20 portion(s)

Pastry Dough

200 g plain flour
25 g cake flour
125 g unsalted butter, Iced and cut into cubes
55 g caster sugar
1 egg, Beaten
1 pinches salt
Few drops vanilla essence, Optional

Custard Filling

2 eggs
70 g caster sugar
150 g hot water
75 g evaporated milk
0.5 teaspoons vanilla essence

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6

50min

Preparation 20min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9

Recipe's preparation

Pastry Dough

Place all ingredients into mixing bowl and blend 15sec/sp5

Transfer the mixture to a baking mat. Bring it together with hands but not to kneed too much. Cover with plastic wrap and then refrigerate for 15 mins

Take the dough out and divide into 20 equal portions. Spray the tart pan with butter or oil. Take 1 portion of dough, roll it into a ball and place in the tart shell. Press the dough into the pan with your fingers. Repeat to finish all

Preheat oven to 200 degrees

Custard Filling

Place hot water and caster sugar into mixing bowl, blend 30sec/sp3

Once the sugar is dissolved, add all other ingredients into mixing bowl and blend 30sec/sp3

Sift the filling to ensure no lump. Pour it into the pastry shell until is about 80% full

Bake for 10-15 mins at 200 degrees until the edge turn golden. Then turn to 180 degrees for further 10-15 mins until it's cooked

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.