Hong Kong-style custard tart cookies, simple without puff pastry, crispy, fragrant, smooth and tender, super delicious.

90 grams of unsalted butter softened to room temperature, first beat until smooth.

Sift in 40 grams of powdered sugar, and continue beating until the color turns white and the volume increases.

12 grams of whole egg liquid at room temperature, added in two parts, whisked evenly.

Add 8 grams of room temperature milk and beat until smooth.

Sift in 110 grams of cake flour and 60 grams of corn starch.

Beat at low speed until it forms uniform small granules.

Use a scraper to press and mix, then knead into a ball by hand.

Shape the dough into a long strip and wrap it with plastic wrap.

Refrigerate for 30 minutes.

3 eggs, 60 grams of white sugar, 80 grams of milk, mix evenly.

Add 170 grams of water and stir well.

Strain the beaten eggs, and the final product will be smoother. Refrigerate for later use.

Take out the refrigerated dough and evenly divide it into 6-8 portions.

It can be divided according to the size of the mold (my mold is relatively large, about 50 grams each).

Roll the divided dough into balls, then use your hands to evenly press it into the mold, making it slightly higher than the mold.

Pour in the chilled egg mixture, then put it in the oven.

Preheat the oven to 230℃ and bake for about 15-20 minutes.

Let it cool after coming out of the oven, then remove it from the mold before serving.

Cookie egg tart, done O(∩_∩)O

A tart crust with a cookie-like texture, paired with egg tart filling, is simply perfect.

The buttery flavor is super rich, the custard for the egg tart is smooth and tender, really delicious.