Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Egg Tart. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Egg Tart Recipe. 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.
You can cook Egg Tart using 12 ingredients and 14 steps. Here is how you achieve it.
Ingredients of Egg Tart
Make ready of 🥚 Crust.
You need 130 g (1 cup) of all-purpose flour.
Take 84 (6 tbsp) of cold unsalted butter, cubed.
Take 34 g (5 tbsp) of powdered or icing sugar.
Prepare 1 of egg yolk.
It’s 1/4 tsp of salt.
Prepare of 🥚 Filling.
Make ready 40 g (3 tbsp) of granulated white sugar.
You need 75 ml (5 tbsp) of hot water.
Take 45 ml (3 tbsp) of milk.
Make ready 1 of egg.
Prepare 1/4 tsp of vanilla extract.
Hong-Kong style egg tarts are probably my favorite pastry.And the best part is…they can be made Chinese or Hong Kong egg tarts can be found in Hong Kong, Macau, and other parts of China.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.
Egg Tart step by step
Https://youtu.be/v0Q1T6bQ_88.
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!.
Their shells can range from a super flaky crust to a shortbread puff pastry.Spray the tart pan with a light coating of oil.Take one portion of your dough and roll it into a ball and Cool down for several minutes and then take the egg tarts out of the pan.
It might look difficult to recreate the perfect egg tart but we have the perfect no-fuss recipe of how to make a delicious and smooth Portuguese egg tart.Egg tarts are my favorite Chinese dessert.I remember my mom always treating me to them Chinese egg tarts (aka daan taat) is a dessert consisting of a flaky pastry shell filled with an egg custard.Egg tarts are the first 'desserts' I remember eating, my grubby little hand eagerly lifting up a tart from its big pink box, falling in finger lickin love from the first moment with that tender, sweet eggy custard and.Egg tart is kind of custard that found in Hong Kong, Portugal, Brazil, Britain, and various Asian In cantonese, egg tart also call dan tat (蛋撻).
