Good Evening My Dear Friends,
My world is finally growing quiet. The sun has set, and here on the coast I can see the marine layer snaking in from the ocean. Oh, how I welcome it with a giant hug! Tonight’s challenge is to share a favorite recipe of yours. Isn’t it lovely how food is its own universal language? Go to any country and if you have nothing else in common with someone, you can always talk about the food! There have been plenty of awkward dinner parties in my life where I have gone on and on about the meal (lol). But seriously, deep down I’m a foodie. My relationship with food has been a strange one. As a child, my parents cooked mostly meat and potato dishes with very little vegetables.
By the time I was on my own at 18 my eating habits were horrible. My weight ballooned and 4 years ago I ended up getting gastric bypass surgery. A ton of weight melted off and I had to re-establish new eating habits. I’m still a foodie, I just don’t consume the same things I used to. These days, I take great pleasure in cooking at home. I swim in a sea of vegetables and fruit. I don’t really eat much meat, but I don’t think I could ever go fully vegan (I’ve tried!) because I love eggs and cheese too much. Yes, give me a charcuterie board and I am a happy Little girl. 🙂
Which brings me to tonight’s recipe: Hong Kong Egg Tarts!
I love all kinds of Asian dishes, and these Hong Kong Egg Tarts are sublime. Now, I admit that I had to purchase the little tartlet tins off amazon for about $10 USD, but they are reusable, so it’s worth the splurge. What I love most about these little confections is that they aren’t too sweet. The egg custard is silky and smooth. The pie crust is buttery and not too dry. And if you pop these in the fridge, they even taste great cold! ❤ Yes, this recipe is easy to make and so delicious to enjoy on a weekend afternoon with tea. I hope you all enjoy this recipe. What is a favorite recipe of yours? Comment and let me know! I’d love to know what your taste buds gravitate to. 😉
That’s it from me, my friends. I hope you all have a wonderful night and I will see you back here for the next topic!
Hong Kong Egg Tarts
For the Crust:
- 1 cup confectioner’s sugar
- 3 cups all-purpose flour
- 1 cup butter
- 1 egg, beaten
- 1 dash vanilla extract
For the Egg Custard:
- 1/2 cup sugar
- 1 cup hot water
- 4 eggs, whisked
- 1/2 cup evaporated milk
- 1 dash vanilla extract
Boil 1 cup of water and whisk in 1/2 cup of sugar until dissolved. Set aside to cool to room temperature.
Then focus on making the crust. Mix together 1 cup of confectioner’s sugar and 3 cups of all-purpose flour. Using your hands, crack in 1 egg, pour in a dash of vanilla extract, and crumble in 1 cup of butter. Keep crumbling it until it resembles fine breadcrumbs. (Don’t worry, you’ll get there!).
Then gather the dough into 1 inch balls and press the dough into each tart shell.
Wash your hands and let’s focus on the egg custard now. 🙂 Whisk 4 eggs, 1/2 cup of evaporated milk, and 1 dash of vanilla extract into the sugar-water pot.
I decided to use an immersion blender to make it even easier.
Use a sieve to strain the custard through into a bowl. You want to catch some of those air bubbles. This makes the custard look even silkier.
Ladle the custard into the tart shells. Then bake at 450 degrees (F) for 15 minutes. And you’re done!
Serve warm and enjoy! ❤ You’ve earned it!