Easiest Way to Cook Egg tart

Egg tart. The best Hong Kong egg tarts are made from the Chinese puff pastry, which is slightly different from the western puff pastry. This pastry is less oily than the western version with a more floury flavor. The soft and flaky texture of the crust and the warm and sweet taste of the egg custard makes a great combination for a comforting cozy breakfast.

Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. See more ideas about Egg tart, Tart, Egg tart recipe. You can cook Egg tart using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Egg tart

1. 100 grams of sugar.
2. 1 of egg.
3. 175 grams of butter.
4. 350 gram of plain flour.
5. 6 of eggs.
6. 4 of egg yolks.
7. 200 ml of golden syrup.
8. 200 ml of fresh milk.
9. 200 ml of water.
10. 2 tsp of honey.

These Cantonese egg tarts are classic pastry in Hong Kong, with buttery, crisp and crumbly tart shell, silky smooth custard inside. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and Cool down for several minutes and then take the egg tarts out of the pan. Egg tart is one of the delicacies that can be found in most Asian countries, especially in Hong Kong, Singapore and Malaysia.

Egg tart instructions

1. Preheat oven to 180°C..
2. Pastry: Place sugar, egg and butter in mixer and beat until sugar is just dissolved. Add sifted plain flour and mix until dough holds together. Take a teaspoon of dough and create the base on the tart cases. Add more to create the sides. Make sure there are no cracks and dough is pressed firmly into cases. Bake at 180°C for 8 minutes, remove from cases and let cool..
3. Golden syrup: Dissolve 140 gm sugar in 120 ml water and bring to boil. Add 2 slices of lemon and let cool..
4. Custard: Lightly beat eggs and egg yolks. Combine egg mixture with golden syrup, water, milk and honey. Mix well and strain..
5. Pour custard into half balked pastry shells and bake at 170°C until custard is set..
6. Open oven door slightly to release heat so the custard doesn't burn..

Egg tart was introduced to Hong Kong as a kind of "dim sum" (snack). You can reduce the sugar used on the crust and the filling to fit your taste. 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. Ah, the sweet, sweet taste of colonial expansion. Freshly baked egg tarts with buttery base and soft egg custard insides.

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