Egg Tart. The best Hong Kong egg tarts are made from the Chinese puff pastry, which is slightly different from the western puff pastry. This pastry is less oily than the western version with a more floury flavor. Egg Tart Recipe (Hong Kong Style – Easy step by step).
To make egg tarts, start by creaming butter, eggs, and powdered sugar, then mixing in the flour to create the dough. Make the puff pastry: In a small bowl, whisk the butter until it is the consistency of sour cream. See more ideas about Egg tart, Tart, Tart recipes. You can have Egg Tart using 12 ingredients and 14 steps. Here is how you cook that.
Ingredients of Egg Tart
- It’s of 🥚 Crust.
- You need 130 g (1 cup) of all-purpose flour.
- You need 84 (6 tbsp) of cold unsalted butter, cubed.
- It’s 34 g (5 tbsp) of powdered or icing sugar.
- Prepare 1 of egg yolk.
- You need 1/4 tsp of salt.
- You need of 🥚 Filling.
- You need 40 g (3 tbsp) of granulated white sugar.
- Prepare 75 ml (5 tbsp) of hot water.
- It’s 45 ml (3 tbsp) of milk.
- Prepare 1 of egg.
- Prepare 1/4 tsp of vanilla extract.
These Cantonese egg tarts are classic pastry in Hong Kong, with buttery, crisp and crumbly tart shell, silky smooth custard inside. 🎦 Egg tart. Egg tart is one of the delicacies that can be found in most Asian countries, especially in Hong Kong, Singapore and Malaysia. Egg tart was introduced to Hong Kong as a kind of "dim sum" (snack) during. Pour the milk onto the egg yolk mixture and stir well, creating little bubbles.
Egg Tart step by step
- To make the crust: In a medium bowl, place flour, sugar, salt, and butter. Rub the butter into the dry mixture with our fingers until it resembles a coarse meal. Alternatively, we can use a fork or pastry blender..
- Add the yolk and mix until it comes together and forms a ball..
- Transfer onto a cling wrap. Cover and chill it in the fridge for at least 30 minutes..
- To make custard filling: In a small bowl, stir sugar with hot water until completely dissolved. Set it aside to cool..
- In a medium pouring jar, whisk the milk, egg, and vanilla extract until thoroughly mixed. Add the sugar syrup and whisk again to combine..
- To get a smooth custard, strain the mixture twice. First into another bowl, then back into the pouring jar..
- Assembly: On a lightly floured surface, roll the chilled dough into a thickness of 3/4-inch (0.5 cm)..
- Using the same size cookie cutter as the tart mold, cut as many circles as possible from the dough. I used 2¾-inches (7 cm) tart mold and cookie cutter..
- Gently press each cut-out into the tart molds..
- Prick the bottom of each tart shell with a fork for about 10 times. These holes will allow steam to release from the dough while baking and prevent it from puffing up..
- Pour the custard filling into the tart shell. Fill each up to 75%..
- Bake for 25 to 30 minutes or until a toothpick inserted in the center of custard can stand on its own. If the custard filling cooks too quickly and bubbles up, open the oven door a little for about 10 seconds..
- Remove tartlets from the shells once cool. Enjoy!.
Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Hong-Kong style egg tarts are probably my favorite pastry. In a medium bowl, mix together the confectioners 'sugar and flour. A perfect egg tart should be at least three or four fingers wide and about two fingers high. (Always skip the soulless miniatures.) The crust should be thin, and crispy even when cold; the filling should be. Freshly baked egg tarts with buttery base and soft egg custard insides.