蛋撻 – Hong Kong Tarts

蛋撻 - Hong Kong Tarts

Sometimes you stick to your decisions and bake
somegreatly anticipated Hong Kong egg(less) tarts for KT’s Cake Wednesday at the office; but some other times you change
your mind or allow yourself to make exceptions or apply for train ticket refunds
or cancel plans or abort missions or all of the above.

Either way, risks may or may not include the
loudest fire alarms going off for ten long minutes and getting kicked out of your
flat on your third day there, your baked goods tastingalright, not owning a laptop charger ever again, throwing a great
amount of pounds sterling down the drain, black eyes, drama and general hatred,
not being invited for dinner and no chance in the universe of un-rendering what
you have decided to render.

But when life is too short for Nescafe
(although it’s never too short to make your own pastry), what you have to do is assemble all your troops, get hold of the biggest Moka pot you can find and have a bite of risk on toast for breakfast.
All in due course, that is.

165g (1 ¼ cups) plain flour

60g (1/4 cup) margarine, cold

60g (1/4 cup) vegetable fat, cold

1 tablespoon caster sugar

¼ teaspoon salt

3 tablespoons water, ice cold

Filling:

285ml (1 cup + 3 tablespoons) canned
coconut milk

285ml (1 cup + 3 tablespoons) soya milk or
other non-dairy milk

35g (1/4 cup + 1 tablespoon) custard powder

100g (1/2 cup) caster sugar

In a large bowl, mix together flour, sugar
and salt. Add the margarine and vegetable fat and cut them into the flour
mixture using a fork until it gets all crumbly. Place the bowl in the freezer
for about 15 minutes. Take it out and add the ice cold water, one tablespoon at
a time, until the dough sticks together. Knead for a minute then form it into a
ball, wrap in cling film and put in the fridge for at least 1 hour. Once
the dough has chilled, roll it out onto a floured surface and cut out as many
circles as you can. Press the dough circles into foil cases/lightly greased
muffin tins then if you like decorate the edges of each pastry case pressing
them down gently with a fork. Place in the fridge whilst you prepare the
custard filling.

Mix coconut milk and soya milk together
until combined. In a separate bowl mix a couple of tablespoons of the milk
mixture with the custard powder and sugar into a smooth paste. Heat the
remaining milk over medium heat. When it starts simmering, pour in the custard mixture,
stirring constantly with a whisk. Bring to a gentle boil whisking continuously, then remove
from the heat and leave to cool stirring every few minutes to prevent a skin
from forming.

In the meantime preheat the oven
to 180°C (350°F). When the custard filling has cooled, pour even amounts into each
pastry case and bake for 15-20 minutes or until the pastry turns golden brown.
Leave on a rack to cool completely so that the custard filling firms up. Enjoy
with a cup of espresso, no milk.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!

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