However, this step is also optional.Egg tarts have become an ultimate dessert for people who want a rich and creamy option. Set aside for later use.įor crispier crust, bake the tart shell in the pre-heated oven of 180 degree Celsius for 10 minutes. However, this step of making hole is optional. If preferred, use a fork to lightly make some holes to let any trapped air to escape. ![]() Use a knife or anything sharp to cut off the sides. Use your hand to press the dough against the sides and make it as even as possible. Note that this step is optional and will help you to roughly gauge the amount of dough required and you still need to adjust the quantity of dough as you progress. Use a round cutter to cut about the size of the mould. ![]() Take the dough from the fridge and use a rolling pin to roll it into a flat sheet with about 0.5 cm thickness. Note that if you are able to handle soft dough, you can by pass this step. Put it in the fridge to chill for 20-30 minutes. Add in sifted icing sugars and continue to rub until well mix.Īdd lightly beaten eggs and vanilla essence, mix slowly until it become a dough. Use the finger tips to rub the butter cubes and flours together until it become crumby. In a big mixing bowl, put butter cubes and sifted plain flour together. Servings : About 12-15 egg tarts depending on the size of tarts mould However, to ensure a successful bake of smooth egg tarts, a few pointers will need to be taken into consideration.įor this post, the tart shell is the same as those for coconut tarts as in this post: How Do You Do? I Missed You, My Dear Friend! – Traditional Coconut Tarts (椰子塔) Hence the tart shell preparation pictures were obtained from there. All custard recipes in the egg tarts are basically the same – eggs, milk and sugar. It can be rather fast if you purchase the ready made tart shell in supermarket. Unlike Portuguese style egg starts that are prepared on a crème Brule style, the surface of the egg tarts are supposed to be yellowish, flat and smooth. It is more common in the bakeries as compared to those sell in the dim sum restaurants with puff pastry. This is the Hong Kong style version of egg tarts with short crust pastry. It is also served piping hot rather than at room temperature like English custard tarts. Unlike English custard tarts, egg tarts are not sprinkled with ground nutmeg or cinnamon before serving. ![]() They are both filled with a rich custard that is much eggier and less creamy than English custard tarts. Overall, egg tarts have two main types of crusts: short crust pastry or puff pastry, traditionally made with lard rather than butter or shortening. Today, egg tarts come in many variations within Hong Kong cuisine, including egg white, milk, honey-egg, ginger-flavoured egg, which are variations of a traditional milk custard and egg custard, and also chocolate tarts, green-tea-flavoured tarts, and even bird’s nest tarts. Also, as a former British colony, Hong Kong adopted some British cuisine. Canton (modern Guangdong) had more frequent contact with the West, in particular Britain, than the rest of China. Hong Kong egg tarts are an adaptation of English custard tarts. Custard tarts derived from the Portuguese pastry were introduced in Hong Kong in the 1940s by cha chaan tengs via the Portuguese colony of Macau. “The egg tart or egg custard tart (commonly romanized as daan taat) is a kind of custard tart pastry found in Portugal, England, Hong Kong, and various Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked. It is commonly available in bakeries or dim sum restaurants.ĭue to its popularity, Wikipedia do have a precise write up on this custard tart and differentiate between the different types of egg tarts. Egg tarts is a snack that many of us are very familiar.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |