![]() Finally, fill the moulds with egg filling and bake for about 17 – 23 minutes or until the crust is golden brown (watch closely as it differs from oven to oven).Shape the dough to the mould, starting from the bottom to the top. Apply a thin layer of oil on each mould and place the dough in.Divide the dough into 8-12 portions (depends on size of mould).Next, sift the egg custard filling to remove any clumps.Transfer the eggs and evaporated milk mixture into the sugar water mixture after turning off the heat.Then, in a separate bowl, whisk together the eggs and the evaporated milk until it combines.First, heat up the water and sugar under medium or medium low heat until the sugar has completely dissolved.In the meantime, preheat the oven to 180 degrees C (or 350F) and prepare the egg filling. Once completed, refrigerate the batter for 25 minutes.Then, add in salt and milk and mix well.Cream together softened butter and sugar until it is light and fluffy, about 2 minutes.1/2 Cup + 2 Tablespoon or 150ml Hot Water.1/2 Cup + 2 Tablespoon or 85g Caster Sugar (Up to 100g for sweeter).1 Tablespoon or 15ml of Milk (Room Temperature).3 Tablespoons + 1 Teaspoon or 40g of Granulated White Sugar.1 and 1/2 Cup or 190g of All-Purpose / Plain Flour.1/2 Cup or 115g of Unsalted Butter, Softened at Room Temperature.This Chinese egg tart recipe is validated by our Chinese culinary expert Chef Katie Chin, author of Chinese and Asian cuisine food blog a buttery crumbly crust that matches well with the silky egg custard filling, these Hong-Kong style Egg Tarts are a timeless classic that always impress. ![]() You can order 3 types of these tarts: dan tat (egg tart), pastel de nata (also called Portuguese tart), or coconut tart. Take the egg tarts out of the aluminum shell so the crust can cool on a wire rack. Use a toothpick to test if the egg tart filling is cooked When there’s no egg sticking to the toothpick, the filling is done. In Guangzhou (formerly known as Canton), egg tarts are now one of the most iconic dim sum dishes offered in dim sum houses. Once oven is ready, add egg tarts and bake for 27-30 minutes. I decided to make the tart version with shortcrust pastry, as well as butter although a number of traditional recipes call for lard. In Hong Kong, there are really two main versions of these egg tarts: one with puff pastry (酥皮底), the other one with shortcrust pastry (牛油皮底). ![]() The bakery that has been opened since 1954, sells more than 3,000 tarts everyday in each of their twelve locations. The resulting Cantonese egg tart, also called dahn taht, has since become ubiquitous with Chinese bakeries as well as dim sum houses.įamous bakery Tai Cheong Bakery in Hong Kong is now synonymous with the emblematic egg tart. This is why pastéis de nata taste like slightly burnt sweet caramel and are more golden brown or sometimes scorched on top, where the Hong Kong tarts have more of a pure egg yolk taste. The Hong Kong style egg tart has a top that is more glassy and smooth. The Portuguese egg tart version, immortalized by Casa Pastéis de Belém which was the first pastry shop outside of the convent where they were created, to sell this pastry in 1837, has a very recognizable scorched top, very similar to a creme brulee. Also, dan tat is served piping hot and is not sprinkled with ground nutmeg or cinnamon before serving, like pastel de nata or English custard tart. Hong Kong egg tarts are however filled with a rich custard that is much eggier and less creamy than English custard tarts. However, egg tart also shares its origins with the English custard tart. ![]() In Portugal, similar egg tarts are called pasteis de nata. This is actually the best time to get those tarts, as bakeries make fresh hot batches in time for the afternoon tea tradition. It is actually in these cafes that egg tarts were introduced to the British colony via the Portuguese colony of Macau, mostly to accompany afternoon tea. Authentic Chinese bakery style Hong Kong egg tart that features flaky crumbly pastry crust filled with a sweet creamy custard that you’ll want to eat morning. Traditional Hong Kong cafes that sell this Western and Chinese fusion cuisine at low prices are part of Hong Kong’s identity. With the island being a British colony for more than 100 years at the time, the primary cuisine had been Cantonese Chinese with Western cuisine influences. With this immigration, new types of food as well as cuisines were introduced to Hong Kong.
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