There’s a place at my home town selling very delicious ginger flavour Hong Kong egg tart. My father used to buy them from the particular shop whenever I go home for a visit. The bad news is the shop has stopped selling it since a few years back. Very sad ! So, its about time now to put up everything and start the project of my own . So glad I did it ! However, the original base crust should be using the Chinese thousands layer pastry crust. Tedious job anyway, so I used common pastry crust instead for time being. >o<
Ingredients for pastry crust :
Please refer to the previous pandan coconut tart recipe.
Ingredients for ginger egg fillings :
1 TB concentrated ginger juice (Bentong ginger highly recommended)
1 tspn vanilla extract
(1) combine milk & sugar and simmer over medium heat till sugar dissolved then leave to cool completely.
(2) beat in eggs, ginger juice and vanilla till well cooperated.
(3) strain the egg mixture through a sieve and fill egg mixture into pastry cups.
(4) finally, bake at preheated oven 200′C for 5 minutes then 160-165′C for about 15-20 minutes on the middle rack, or till the center is set.
You may always reheat the tart before serving. I like it warm and the ginger flavour egg custard tempted me for more. Yum… yum…. Hope you guys will love it too ! Enjoy and have a great weekend everyone.