Hong Kong-Style Egg Tarts

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, cut into cubes and chilled
• 1/2 teaspoon salt
• 1/4 cup cold water
• 2 eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/4 teaspoon vanilla extract
• 1/2 cup evaporated milk

Directions

1. In a large bowl, combine the flour, butter, and salt. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs.
2. Slowly add the cold water, a few tablespoons at a time, and mix until the dough comes together. Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan.
4. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut circles using a 3-inch round cutter and fit into the muffin cups. Trim off any excess dough.
5. In a medium bowl, combine the eggs, sugar, vanilla extract, and evaporated milk. Mix until well blended.
6. Fill each muffin cup with the egg mixture. Bake for 25 to 30 minutes, until golden brown.
7. Allow to cool before serving.

Interesting Facts

• Egg tarts were first created in Hong Kong in the 1940s.
• Egg tarts are served both warm and cold.
• They are a popular street food in Hong Kong and Macau.