Hong Kong Style Egg Tarts

When I visited Hong Kong I discovered egg tarts for the first time. They are not to be confused with Portuguese custard tarts and totally different but so interesting. We went to the traditional place in Hong Kong city centre Calle Thai Cheong Bakery and queued for quite a while. It was a delicious and totally different experience. They tasted unlike anything I have ever tired. So here is the recipe, I need to share this because it is actually so easy to make and doesn?t require that much effort and time at all.
You can roll out the pastry on a silicone baking mat to save you from having to clean your entire kitchen surface afterwards. So easy to clean and easy to use as well.

200 g plain flour
1 pinch salt
60 g caster sugar 120 g unsalted butter
1 large egg
100 g boiling water
50 g caster sugar
85 g evaporated milk
1/4 tsp vanilla bean paste
2 large eggs

To make the shortcrust pastry, place the plain flour, salt, caster sugar, butter and egg ing the mixing bowl. Combine 10 Sec. / Speed 6. Transfer the mixture onto a piece of cling film and form into a disc. Wrap and chill for at least 1 hour.

Once chilled, preheat the oven to 200C / 180C Fan / Gas Mark 6.
Remove the pastry from the fridge and place onto a silicone baking mat dusted with flour. Roll out to 0.5cm thickness and cut out 10cm discs with a round cookie cutter. Place the discs into a 12-hole muffin tin and press in until you have nice pastry cases.

To make the filling, p...