Recipe: Egg tarts

Egg tarts. 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.

Egg tarts are my favorite Chinese dessert. I remember my mom always treating me to them Chinese egg tarts (aka daan taat) is a dessert consisting of a flaky pastry shell filled with an egg custard. Hong-Kong style egg tarts are probably my favorite pastry. You can have Egg tarts using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Egg tarts

1. of For the dough Flour one cu.
2. of butter.
3. of egg yolk.
4. of powdered sugar.
5. of salt.
6. of water.
7. of For the egg custard.
8. of egg.
9. of milk.
10. of sugar syrup.
11. of water.
12. of cap of vanilla flavour.

And the best part is…they can be made Chinese or Hong Kong egg tarts can be found in Hong Kong, Macau, and other parts of China. Portuguese Egg Tarts (Pastéis de Nata). Transport yourself to Lisbon in one bite. Portuguese Egg Tarts (Pastéis de Nata).

Egg tarts step by step

1. Mix all the flour and the other ingredients to make a dough..
2. Put it inside cling film and refrigerate for 2o minutes..
3. Bring it out and roll then use a cutter and cut it..
4. The thickness should be like this, then put it inside a baking pan..
5. On the other hand mix all the egg custard ingredient and seive it..
6. Then pour it inside the baking pan and use your folk to pinch it..
7. Bake on low heat for like 30 minutes or more until done..
8. Enjoy with any tea of choice..

Recipe adapted from 'My Portugal: Recipes and Stories,' by George Mendes. Egg tart is one of the delicacies that can be found in most Asian countries, especially in Hong Kong, Singapore and Malaysia. Egg tart was introduced to Hong Kong as a kind of "dim sum" (snack). We love egg tarts, but I am reluctant to use the aluminium tart cases or moulds. I prefer paper liner which is safer than aluminium.

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