Leave the pastry to rest: When the fat/oil dough is rolled with the water dough, the pastry must be left to rest in the refrigerator for at least 20 minutes between every fold. Once the butter has hardened, continue with the folding.Ģ. Chill the butter: To ensure that the butter does not melt at room temperature while it is being worked into the dough, place the pastry in the freezer for a few minutes.
CHINESE EGG TART HOW TO
Tips on How to Make the Perfect Egg Tartsġ. Though many pastry chefs now prefer to utilize butter for a crunchier bite, mixing both butter and lard would work perfectly too. Of course! Using lard or vegetable shortening instead of butter will make the pastry flakier and more flavorful. Can I use lard instead of butter for the pastry? If the filling is too sweet, balance the flavors out with some lemon juice. Be sure to give the custard a taste before baking. The milk can be substituted with evaporated milk, or if you would prefer a sweeter custard, try sweetened condensed milk. Before serving, heat the egg tarts in a preheated oven at 140ᵒC for no more than 5 minutes, or until warm to the touch. The tarts can be refrigerated for up to 3 days. You can refrigerate the egg tarts in an airtight container after they have completely cooled.
This no-fuss recipe will make a batch of buttery and flaky tarts filled with delicious and smooth egg custard, with caramelized sugar patches that will have you drooling as they bake in the oven.įrequently Asked Questions about Hong Kong Egg Tarts How long can I keep the Hong Kong Egg Tarts? With the end product resembling that of its Portuguese cousin, baked to golden perfection, this Hong Kong egg tart recipe has the perfect egg to pastry ratio. If you are not sure about how to make the perfect egg tarts, fret not! Our Hong Kong egg tart recipe will have you recreating the warm Hong Kong egg tarts that you can get at Chinese bakeries right at your very own kitchen. Varying from Portuguese egg tarts that utilize egg yolks and heavy cream, Hong Kong egg tarts are less dense, with a thinner crust. Egg tarts were first introduced to Southern China by the British in the 1920s, where it eventually took over the Hong Kong Cantonese cuisine by storm.
The silky-smooth egg custard nestled into a flaky baked tart shell is a dim sum staple in Hong Kong. The Ultimate Flaky Egg Tarts from Hong Kong
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