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. The egg tart is a kind of custard tart found in Greater China deriving from the English custard tart and Portuguese pastel de nata.

Ingredients of Egg Tart

1. It’s of 🥚 Crust.
2. It’s 130 g (1 cup) of all-purpose flour.
3. You need 84 (6 tbsp) of cold unsalted butter, cubed.
4. Prepare 34 g (5 tbsp) of powdered or icing sugar.
5. Prepare 1 of egg yolk.
6. You need 1/4 tsp of salt.
7. You need of 🥚 Filling.
8. Prepare 40 g (3 tbsp) of granulated white sugar.
9. Prepare 75 ml (5 tbsp) of hot water.
10. You need 45 ml (3 tbsp) of milk.
11. It’s 1 of egg.
12. You need 1/4 tsp of vanilla extract.

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. 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. · Egg Custard Tarts: I tried my hand at a classic Egg Custard Tart using Paul Hollywood's Recipe. Egg tart is one of the delicacies that can be found in most Asian countries, especially in Hong Kong, Singapore and Malaysia.

Egg Tart instructions

1. Https://youtu.be/v0Q1T6bQ_88.
2. 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..
3. Add the yolk and mix until it comes together and forms a ball..
4. Transfer onto a cling wrap. Cover and chill it in the fridge for at least 30 minutes..
5. To make custard filling: In a small bowl, stir sugar with hot water until completely dissolved. Set it aside to cool..
6. In a medium pouring jar, whisk the milk, egg, and vanilla extract until thoroughly mixed. Add the sugar syrup and whisk again to combine..
7. To get a smooth custard, strain the mixture twice. First into another bowl, then back into the pouring jar..
8. Assembly: On a lightly floured surface, roll the chilled dough into a thickness of 3/4-inch (0.5 cm)..
9. 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..
10. Gently press each cut-out into the tart molds..
11. 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..
12. Pour the custard filling into the tart shell. Fill each up to 75%..
13. 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..
14. Remove tartlets from the shells once cool. Enjoy!.

Egg tart was introduced to Hong Kong as a kind of "dim sum" (snack) during. You can reduce the sugar used on the crust and the filling to fit your taste. Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Egg tart or dan tat is a delicious Hong Kong egg custard-based pastry that probably originated from Portuguese pastel de nata and English custard tart..authentic Portuguese egg tart, and that is because of the dough: Though it is called puff pastry, it Traditionally the tarts are cooked in furiously hot bakery ovens, the kind that reach a temperature your.