Hong Kong Style Egg Tarts

In a large bowl, sift flour, sugar, and salt. Add softened butter. Knead the dough gently with your hands, being careful not to knead too much or it will become tough. Add 2 Tbsp. of beaten eggs to the dough and continue to knead lightly. Cover with plastic wrap and refrigerate for 30 minutes.

To make the custard filling, whisk sugar and salt into the hot water. Add the remaining beaten eggs, milk, and vanilla. Stir and and strain the filling to ensure there are no lumps. Chill in the refrigerator.

Preheat the oven to 400 ̊F and lightly spray a tart pan with oil. Divide the dough into 16 equal portions. Roll one portion of the dough into a ball and place in a tart shell. Press the dough into the pan with your fingers, trying to make the crust thickness uniform. Repeat for all.

Pour the custard filling into each shell until they are approx. 80% full. Bake for 15—20 minutes until golden brown and a toothpick can stand in the egg tart.

Allow to cool, and top with seasonal fruit.