Hong Kong Egg Tarts (Dan Tat)

1. Prepare the Pastry

Start by combining the flour and salt in a large bowl. Add the butter cubes and use your fingers to break them up until the mixture resembles coarse crumbs, with some pea-sized lumps of butter remaining. This ensures a flaky texture in your pastry.

2. Form the Dough

Add the cold water to the flour mixture and use your hands to bring the dough together. Form it into a rough disc, wrap it in plastic wrap or place it in a reusable bag, and refrigerate for 20 minutes.

3. Roll and Fold the Dough

After chilling, roll the dough out on a lightly floured surface into a 6x15-inch rectangle. Fold the rectangle into thirds like a business letter, give it a quarter-turn, and repeat the rolling and folding process. Rewrap the dough and refrigerate it for another hour.

4. Prepare the Filling

Dissolve the sugar in the hot water and let it cool. In a separate bowl, whisk together the eggs, evaporated milk, and vanilla extract. Once the sugar water has cooled, add it to the egg mixture. Strain the mixture through a fine-mesh strainer into a large measuring cup or pitcher and refrigerate until needed. Straining ensures a smooth custard.

5. Assemble and Bake

Preheat your oven to 375°F (190°C). Prepare your tart pans by lightly greasing them if necessary. Roll the dough out to an ⅛-inch thickness on a floured surface and use a 4-inch round cutter to cut out circles. Press these circles into the tart pans. Fill each tart shell with the custard mixture, leaving about ⅛ inch from the top to prevent overflow and ensure even baking. Bake for 26 to 29 minutes, or until the custard is set and the pastry is golden brown.

6. Cool and Serve

Allow the tarts to cool in the pans for about 10 minutes before removing them. Enjoy the tarts warm or at room temperature. Repeat the assembly and baking process for the second batch.