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Hong Kong Style Egg Tarts

Reviewed: Oct. 7, 2013
I made a few modifications to the recipe and my tarts came out nearly perfect! First, I lowered the heat to 400 degrees, which extended the cooking time by 5-10 min. They tarts are ready when the center puffs up. Second, I substituted extra virgin coconut oil for the butter to lower the cholesterol impact. Make sure to use the pure stuff that is in solid state at room temp. Third, after I pressed the dough into the tart pans, I poke a few holes in the bottom with a fork to prevent the crust from puffing up under the egg....which is what happened when I didn't poke holes. While I did find that the recipe yielded more dough than egg mixture, my proportions weren't that far off. I used 2 3/4" egg tart tins (which I finally found on eBay being sold directly by Chinese manufacturers after I had scoured internet retailers and couldn't find them).
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