Favour No Heavy Cream Egg Tarts Recipes

Delicious, fresh and tasty.



No Heavy Cream Egg Tarts. These creamy tarts get their egg nog flavor from Torani Italian Egg Nog syrup! They are light, creamy and the perfect, sweet ending to a delicious holiday I start out with two boxes instant, French vanilla pudding add some milk, heavy cream and a good dose of Torani syrup then whip till thick and creamy. Portuguese Egg Tarts - this easy egg tart recipe calls for store-bought ingredients for the tastiest little dessert ever!

No Heavy Cream Egg Tarts The flavor of Hong Kong egg tarts fresh from the oven is simply amazing. Having them right out of the oven is a whole new experience against the lukewarm version you get. The Hong Kong-style egg tart has always been a teatime staple at cha chaan tengs. You can have No Heavy Cream Egg Tarts using 4 ingredients and 3 steps. Here is how you achieve it.

Ingredients of No Heavy Cream Egg Tarts

  1. Prepare 2 of sheets Frozen puff pastry.
  2. You need 3 of Eggs.
  3. You need 6 tbsp of Sugar.
  4. Prepare 200 ml of Milk.

Place over medium-low heat, continuing to whisk until the mixture begins to coat the sides. Stir in egg, and then flour until completely combined. Real portuguese egg tarts have puff pastry shells, so I cut circules out of a sheet of puff pastry and lined my tart molds with that. Also used all half and half instead of a combo of heavy cream and milk.

No Heavy Cream Egg Tarts instructions

  1. Whip the eggs and sugar thoroughly in a bowl. Mix in the milk. Take out the frozen puff pastries from the freezer to defrost..
  2. Once the puff pastries have become slightly soft, roll out into a rectangle, cut into thirds, and transfer onto the mold (just use aluminum cups )..
  3. Send the mixture through a strainer and pour into the cups. Bake for 25 minutes in a 180℃ oven..

The filling is creamy and delicious. The egg tarts popular in Macau are creamier, flakier, and less gelatinous than those found in Hong Kong bakeries. Hong Kong-style egg tarts are widely found in Chinatowns throughout the world. In Singapore and Malaysia, it is one of the main desserts in dim sum restaurants. As for the taste, the Portuguese tarts are sweeter as they use heavy cream which makes the filling milkier.