Hong Kong Egg Tart
What You Will Need
Ingredients
- 1 stick butter (melted)
- 5 egg
- ¼ cup powdered sugar
- 1 ¼ cup flour
- 8 Tbsp. coconut milk
- 1 dash vanilla extract
- 1 cup water
- ¼ cup sugar
- ½ tsp. Lee Kum Kee Panda Brand Sweet Soy Sauce
Made with
Lee Kum Kee products
How to make it
Preheat oven to 350°F.
Melt butter in a bowl, then let cool for a minute before adding 1 egg, powdered sugar, flour, 2 Tbsp. coconut milk and vanilla extract. Mix together until dough forms, roll it out on the counter or knead it with your hands.
Divide dough into small pieces, then fit into the mini tart molds. Make as many as you can with the dough (4-5). Once your tart shells are ready, set aside.
Boil 1 cup of water and then add in sugar to melt, turn off heat and let cool.
In a bowl whisk 4 eggs, 6 Tbsp. coconut milk and Lee Kum Kee Panda Brand Sweet Soy Sauce, then whisk. If there are bubbles, pour the mixture through a strainer and back into the bowl.
Pour the filling mixture into the tarts about ¾ full, then place on a baking tray and bake for 30 minutes until crust is golden brown.
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