Delicious Egg Tart Recipes

Egg Tart. The Hong Kong egg tarts I've had in SF and in Hong Kong always had a puff pastry kind of crust so next time I'll use puff pastry. I had to use almost an extra stick of butter for. Add the rest of the beaten egg yolk.

Spray the tart pan with a light coating of oil. 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. You can cook Egg Tart using 12 ingredients and 14 steps. Here is how you cook it.

Ingredients of Egg Tart

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

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 from the store. Egg tart made with Chinese puff pastry is one of the best Chinese desserts among the dim sum spread in Cantonese cuisine. To make easy egg tarts, mix together a sweet pastry dough and line small tart tins with it.

Egg Tart step by step

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!.

Then whisk together a filling of eggs, sugar syrup, milk, and vanilla. Fill the pastry tins with the mixture and bake the tarts until they're set and the pastry browns a little. Make the puff pastry: In a small bowl, whisk the butter until it is the consistency of sour cream. In the bowl of a stand mixer fitted with the dough hook, combine the flour, water. Nowadays, egg tarts come in all kind of flavors such as milk tarts, honey-egg tarts, ginger-flavored egg tarts, chocolate egg tarts, green-tea-flavored egg tarts, and even bird's nest tarts.