Many people may have heard or have had Hong Kong's egg tart already. Some may have already master how to make this delicious food. There are a few different types of egg tarts, one of it has a shortcrust pastry that usually sell in bakery. The other one has puff pastry that is sold at Yum Cha in Chinese restaurant. When I first come to Australia, we find custard tart selling in the bakery that look and taste so close to Hong Kong's egg tart except the one in Australia is larger. As Hong Kong and Australia are both Commonwealth countries, I believe that British has the influence in the creation of Hong Kong egg tart.
Talking about Britain, I have just got an emil saying I have won 1 million pounds from the British Lottery but I need to give some of my personal details to this yahoo email. I have not purchased any lottery ticket so how could I win this...... wouldn't it be nice to win a million!
This recipe is taken from the book "a passion for pastry" again and it is the recipe given by Grace Henderson. I am not going to put this post up because ready roll shortcrust pastry really not as tasty as homemade pastry. However, it is so easy to make if you are craving for a quick dessert. On the other hand, it's also difficult to get the floral shape right if you are making your own shortcrust pastry. My son takes one for school and he gives a piece to his friend. His friend asks where does he gets it and the answer is homemade by his Mummy. So, if my kids and his friends like it, it should be OK! My kids eat around the crust, then take a deep bite into the middle, that's not bad as they say.
2 sheets of shortcrust pastry
2 large eggs
25g caster sugar
a few drops of vanilla essence
- Preheat oven to 200c. Cut a piece of pastry into 4 equal size squares. The recipe asked to be 10cmx10cm and I have mine 12cmx12cm. Repeat for the other pastry.
- Grease 8 muffin holes if needed. Push the pastry into the hole with four corners poking upward like petals. Bake for 10 minutes then remove it from the oven.
- While the pastry is cooking, beat together the eggs, sugar and vanilla essence. Heat the milk until almost boiling, then stir briskly into the eggs. Strain into a bowl then pour into the pastry cases. Sprinkle some nutmeg over the top.
- Bake for 15-20 minutes or until the custard is set.