Serve while still warm.įrequently Asked Questions What are egg tarts? Cool and Serve: Cool the egg tarts for 10 minutes then remove them from the tart molds.To tell if the custard is cooked through, a toothpick should stand in the egg tart. Bake the Tarts: Transfer the baking sheet to the oven and bake for 25 to 30 minutes or until the tart rim turns golden brown and the egg custard is cooked through.Pour the egg custard into the shells until it’s about ¾ full. Pour the Custard in Shells: Place the tart molds on a baking sheet that large enough for all of them.Press Dough in Tart Molds: Press each round into the tart mold using your fingers, making sure the pastry is uniform in thickness for both the bottom and up the sides.Using a cookie cutter that’s the same size in diameter as the top of your egg tart molds, cut into 12 rounds. Roll and Cut the Dough: Remove the dough from the refrigerator and roll it out so that it’s a ¼ of an inch in thickness.Prep the Oven: Preheat the oven to 400☏.Strain the Filling and Chill: Strain the filling through a sieve and chill in the refrigerator while forming the pastry into tart shells.Whisk in the Eggs and Vanilla: Whisk in the beaten eggs and vanilla extract.Let the simple syrup cool then whisk in the milk. Cook over medium heat until the sugar dissolves. Make a Simple Syrup: In a small saucepan add the sugar and water.Place it in the refrigerator for 30 minutes, or until the dough is firm. Form and Refrigerate the Dough: Form the dough into a disc and wrap it up in plastic wrap.Do not over mix because it will make the pastry tough. Pulse just until all the ingredients form into a dough. Mix the Ingredients: To a food processor, add all the pastry ingredients.How To Make Egg Tarts (Hong Kong Style) Pastry Vanilla – Often used in baking to provide great flavor. ![]() ![]() Eggs – Any eggs work here and are the star of the dish! You’ll want these to be at room temperature.Milk – Use your preference of any % MF milk.Sugar – I used plain white granulated sugar, to add a little touch of sweetness to the custard.and adds colour and richness to the pastry. Egg – An egg provides moisture for the dough.The butter is needed to make this crust super flaky. Butter – I always use unsalted butter.Sugar – Use powdered sugar (also known as icing sugar or confectioners sugar) which results in a more tender crust with a great texture.You can use a blend of whole wheat and all-purpose flour as well. The pastry is made with powdered sugar because it yields a more tender crust with an unbeatable melt-in-your-mouth texture, while using granulated sugar can make it more crumbly. They consist of a pastry that is crispy and flaky then filled with a slightly sweet, but not too sweet, and wonderfully creamy custard filling. These little egg tarts are small, round, and about 3″ in diameter. Here’s my version of these egg tarts complete with a homemade pastry and a sweet and delicious egg custard. I love their simplicity and I love how such a little treat packs so much flavor. ![]() This is perfection in a dessert! Egg TartsĮvery time we go to an Asian market, I always love to buy some egg tarts. These Hong Kong Style Egg Tarts are an absolute treat! They’re so buttery, flaky, and the smooth and silky custard filling is undeniably luscious.
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