Let’s add another “The one” recipe before spider builds a web on my blog which I haven’t touched for years. My search has come to an end coming across this brown crust HK style egg tarts after trying 20+ trays of egg tarts of various recipes.
Full credit of the TART recipe goes to IwenBaking. I think she is genius in using the bottom of another tart mould to press dough in to make the perfect dent and crust rim.
Please refer to IwenBaking’s Youtube for full recipe and consider my tips for supplements only.
Update Aug 20,2020: now I perfected the recipe.. I find a good custard recipe that I’m matching with Iwen’s crust. Credit goes to another popular recipe 聖安娜蛋撻 (but the tarts are like the famous Christine’s recipe, crunchy and hard, which to me isn’t good enough … Iwen’s WAY better in my opinion which I like the buttery + crisp)
Take egg custard recipe from this: this makes 12 egg tarts, so my 18 egg tarts will need 1.5x of the custard.
First attempt (using Iwenbaking recipe): (you see the collapsed surface)
4th attempt (2nd and 3rd failed.. ): I’m so happy… not domed then collapsed like my first 3 attempts. You can see the difference from the picture above..
Grace's Kitchen 