CHINESE EGG TART HONG KONG HOW TO
CHINESE EGG TART HONG KONG CRACK

These ingredients will help you create a buttery and flaky crust.įor the custard filling: You will need eggs, powdered sugar, whole milk, water, and vanilla extract. Ingredients and toolsįor the crust: You will need all-purpose flour, egg, melted butter, powdered sugar, and salt. Hong Kong egg tarts are often found in local Asian bakeries, dim sum restaurants, or specialty dessert shops. British Egg Tarts have a more substantial crust and denser custard filling, while Hong Kong Egg Tarts have a lighter and flakier crust with a smoother and silkier custard filling. Additionally, the crust differs, with the Hong Kong version having a flaky pastry crust and the Portuguese version featuring a puff pastry crust. The major differences between Hong Kong Egg Tart and Portuguese Egg Tart are the flavor and texture of the filling, with the Hong Kong version being lighter and less sweet, and the Portuguese version being creamier and slightly caramelized. The combination of a buttery crust and luscious custard filling makes Hong Kong egg tarts a beloved treat for many dessert enthusiasts.īesides Hong Kong egg tarts, there are a few types of egg tarts, such as Portuguese tart and British custard tarts. The custard is usually slightly sweet with a delicate egg flavor. The filling is baked until it sets, resulting in a smooth and creamy texture. Some tart variations may even use a cookie crust for added flavor. The crust of a Hong Kong egg tart is often made with a type of pastry called 'puff pastry' or 'shortcrust pastry.' Puff pastry creates a light and flaky layers texture, while shortcrust pastry yields a slightly denser and crumbly crust. Hong Kong Egg Tart Recipe (Simple Chinese Style).Tips and tricks for perfect Hong Kong egg tarts.The tart is typically small, making it a delightful treat to enjoy on its own or as part of a dessert spread. It is also known as 'daan tat' or 'Cantonese egg tart.' It is a sweet and creamy dessert known for its flaky pastry crust and rich custard filling. Hong Kong egg tart is a popular pastry in Hong Kong, China. Enjoy warm or at room temperature.Jump to Recipe Print Recipe What is Hong Kong egg tart? Allow the tarts to cool on the baking tray for 2 minutes, before turning out the tarts and allowing to cool on a wire rack.

CHINESE EGG TART HONG KONG CRACK

Don’t cook them too long, otherwise the egg custard will crack (as did one of mine above).ħ. Pour the egg filling into the par-baked pastry and bake for 17-20 minutes or until the custard is just set. Remove the foil and continue to bake for another 3-4 minutes.Ħ. Line each pastry tin with foil and bake blind for 3-4 minutes. Place onto a baking tray and chill for 5 minutes.ĥ. Divide the dough into 10 pieces press each piece into a 6.5 cm (2.5 inch) diameter fluted tartlet tin. Pass through a sieve into a measuring jug.Ĥ.

In a bowl, dissolve the sugar in warm water, then stir in the eggs. Cover with cling film (plastic wrap) and chill for 30 minutes.Ģ. Stir in the sugar, vanilla extract and enough milk to make pliable, non-sticky dough. Rub the butter into the flour until the mixture resembles coarse crumbs. Simply pour into baking tins and bake without the pastry.ġ. If using duck eggs (recommended), you may be left with a little extra egg filling. I could probably eat all 10 in one go! I may make them with flaky pastry next time. They aren’t psychedelic yellow in color, as I don’t add food coloring, but they are totally delicious. Buttery pastry encases a lightly sweet, just-set egg filling.

CHINESE EGG TART HONG KONG HOW TO

This recipe will show you how to make the most delicious Chinese egg tarts that will send your taste buds singing. The pastry is often too thick, the filling doesn’t taste like egg and is thickened with so much cornflour (cornstarch) that it makes the custard rubbery. I am known to devour numerous egg tarts at one sitting.Ĭhinese egg tarts are usually made REALLY badly. Portuguese, Chinese or English – I love them all. It could be plain old crème anglaise, crème patisserie or just a good ole egg custard tart. It’s the combination of milk, sugar and eggs that is ever-so tempting for me. I’m now back on 40 hours a week, which gives me more procrastination time in the kitchen.

This was because I was stashing away hours, so when my brother was visiting from the UK, I didn’t have to work. I put in 60+ hours in my first working week.

Chinese egg tart hong kong