Hong Kong egg tarts (Daan taat)

1. Rub the cold butter into the flour and 40 g of sugar until crumbly, add the egg and quickly knead into a smooth dough; wrap in cling film and chill for 30 minutes.

2. For the custard, dissolve the 80 g of sugar in the hot water and cool to lukewarm; whisk the 3 eggs with the milk until smooth, add the sugar water and strain twice through a fine sieve.

3. Divide the pastry into 12 and press into the hollows of a muffin tin or tart moulds, evenly thick, right up to the rim.

4. Preheat the oven to 200 °C; fill the cases about 90% full with the custard.

5. Bake for 10 minutes at 200 °C, then at 180 °C for another 10-12 minutes until the custard has just set but still wobbles slightly; if the custard starts to puff up, open the oven door a little.

6. Leave in the tin for 5 minutes, then lift out carefully and serve lukewarm.

Tip: The Hong Kong cousin of the Portuguese pastel de nata, but with plain shortcrust pastry and a glossy, smooth egg custard. Straining the custard twice and a not-too-hot oven give the mirror-smooth surface – don't whisk the eggs until frothy, because of the bubbles.