Hong Kong Style Egg Tarts Recipe

In a mixing bowl, combine the flour, powdered sugar, and cold cubed butter. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.

Add one beaten egg into the mixture and mix until it forms a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

In a saucepan, heat the water and granulated sugar over medium heat until the sugar dissolves. Remove from heat and let it cool.

In a separate bowl, whisk together the evaporated milk, remaining egg, and vanilla extract. Gradually add in the cooled sugar syrup, stirring continuously.

Preheat the oven to 200°C (400°F). Roll out the chilled dough and cut it into circles that fit your tart molds. Press the dough into the molds, forming a thin and even crust.

Pour the egg custard mixture into the tart crusts, filling them about ¾ full.

Bake in the preheated oven for 15-20 minutes, or until the crust turns golden brown and the custard is set.

Remove from the oven and let the tarts cool before serving.