Egg tarts
Pastry
240g flour
1/2 tsp baking powder
1/16 tsp salt
120g butter
2-3 tbsp cold water
Fillings
150g sugar
1 1/2 cups water
6 eggs
1/2 cup evaporated milk
1/2 tsp vanilla essence
To prepare the pastry
1. Sift the flour, baking powder and salt. Add the butter and cold water. combine to form dough and set
aside.
2. Roll out the dough and line the loose-based flan tins ( The kind of metal tins shaped like the paper
you pull off muffins you buy outdoors at a bakery. The same size too).
3. Arrange the flan tins on a baking plate. Add to each flan tin the fillings (To make the fillings, scroll
down. Be sure to make the fillings FIRST!!!!!) to fill 3/4 of the space. Preheat the oven
to 200 degrees CELCIUS and bake for 10 minutes.
To prepare the filling
1. Put the water and sugar in a saucepan. Dissolve the sugar at low heat and set aside. Add the beaten eggs,
evaporated milk and vanilla essence in a bowl and stir well.
2. Add the sugar syrup slowly into the liquid egg. Whisk continuously. Sieve to remove the impurity and
leave to cool.
Sweet Potatoes
Ingredients
1200g sweet potatoes
Red cane barks at an adequate amount
Method
1. Wash the sweet potatoes.
2. Add the red cane barks, sweet potatoes and enough water into a stockpot.
3. Steam over a high heat for 45 minutes. Remove from heat and let the sweet potatoes stay on the steaming
rack for 20 minutes.
Recipes from cookbook "Great Taste of Hong Kong Street Food"
