Egg Tart. Cool down for several minutes and then take the egg tarts out of the pan. Hong Kong egg tarts are typically smaller and served in twos or threes, in contrast to the original Guangzhou egg tarts which were. We would like to show you a description here but the site won't allow us.
Hong Kong egg tarts are derived from the Portuguese pastel de nata from the times when the Portuguese arrived at Macau at the turn of the twentieth century. 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. You can cook Egg Tart using 12 ingredients and 14 steps. Here is how you cook it.
Ingredients of Egg Tart
- You need of 🥚 Crust.
- Prepare 130 g (1 cup) of all-purpose flour.
- You need 84 (6 tbsp) of cold unsalted butter, cubed.
- It’s 34 g (5 tbsp) of powdered or icing sugar.
- You need 1 of egg yolk.
- It’s 1/4 tsp of salt.
- Prepare of 🥚 Filling.
- You need 40 g (3 tbsp) of granulated white sugar.
- Prepare 75 ml (5 tbsp) of hot water.
- You need 45 ml (3 tbsp) of milk.
- You need 1 of egg.
- You need 1/4 tsp of vanilla extract.
Check out this recipe for homemade Portuguese egg tarts, also known as pastel de nata. You can make the creamy, custardy treat with an earth-shattering crust in a muffin pan! The dough for these miniature tarts is sweet, buttery and flaky, thanks to the egg yolk, butter and confectioners ' sugar. The filling is a simple egg custard made with evaporated milk and a smidgen of vinegar.
Egg Tart step by step
- 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..
- Add the yolk and mix until it comes together and forms a ball..
- Transfer onto a cling wrap. Cover and chill it in the fridge for at least 30 minutes..
- To make custard filling: In a small bowl, stir sugar with hot water until completely dissolved. Set it aside to cool..
- In a medium pouring jar, whisk the milk, egg, and vanilla extract until thoroughly mixed. Add the sugar syrup and whisk again to combine..
- To get a smooth custard, strain the mixture twice. First into another bowl, then back into the pouring jar..
- Assembly: On a lightly floured surface, roll the chilled dough into a thickness of 3/4-inch (0.5 cm)..
- 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..
- Gently press each cut-out into the tart molds..
- 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..
- Pour the custard filling into the tart shell. Fill each up to 75%..
- 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..
- Remove tartlets from the shells once cool. Enjoy!.
Each of these dainty baked tarts are the perfect size for one person. When I traveled on a bus one day during my holidays in Hong Kong, I saw "Road Show" that was a TV program, showing former Hong Kong governor Chris Patten also liked eating egg tarts. There are two kinds of tart shells, one is puff pastry-like (酥皮底), the other cookie-like（牛油皮底）. The governor liked the latter, just like me. The Portuguese egg tart eventually made its way to Hong Kong, where it was influenced by British custard tarts, which are a bit more glassy and smooth.