© 2020 Discovery Networks International. If you are not sure about how to make the perfect egg tarts, fret not!
Lift up the right, unbuttered column and fold it over the middle column, then fold the far left column over the middle, as though you were folding a letter into thirds. This dough is very forgiving—if there are any small holes, don't worry about it. Roll out again to a 12" square. Egg tarts are sweetened with simple syrup, white sugar, or other forms of sweetener, but the sweetness level of an egg tart depends on the variation of egg tarts you are eating. To make easy egg tarts, mix together a sweet pastry dough and line small tart tins with it. Hong Kong egg tarts are much less sweeter than their Portuguese cousin. Would love to do again in the future. Sprinkle a small pinch of ground nutmeg into the middle of each tart. Let cool 10 minutes in pan, then carefully transfer each tart to a wire rack with an offset spatula. 3.
The dough was quite wet to start with and I wondered if I had converted the recipe wrong (cups > grams), but once I kneaded it came together nicely.
You are looking for a very slight dome on the custard, indicating that it is baked. Using your hands, mix salt, 1 cup flour, and ½ cup water in a large bowl until a shaggy dough forms. | You can use puff pastry sheets for the tart shells, | To make oily dough, you can also use your fingers to rub in the butter if you do not have a food processor.
Filter the milk liquid twice to remove impurities and air bubbles. Mix well. Turned out pretty good.
Rotate dough 90° counterclockwise; the sides and top edge will be open. Cut chilled dough crosswise into twelve ½"-thick slices. For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy. To prevent crystalization, I suggest NOT swirling the pan, and keeping the temp at medium while bringing syrup to 225deg. Using lard or vegetable shortening instead of butter will make the pastry flakier and more flavorful. Chill 1 log at least 3 hours; transfer remaining log to freezer for another use (this amount of dough makes enough for 24 tarts; freeze the extras for your future crispy tart needs). It worked perfectly!
Roll dough out a third time to a 12" square (it’s worth it; we promise!). Return mixture to saucepan over medium heat and cook, stirring occasionally, until thick, creamy, and smooth, about 5 minutes. Lightly press the pastry onto the surface of the mold. | Piercing the bottom of the pastry with a fork prevents the bottom of the pastry from rising during baking. Surprisingly, the dough was not hard to work with at all, the hardest part was pressing it into the muffin tin--but I had frozen the log instead of refrigerating it (so as to not have to wait so long) so I am sure that contributed. To my delight, this recipe was much easier than it looks.
By clicking "Accept", you agree to our use of cookies and similar technologies. Start enjoying the best AFN experience by logging into your account! Trim the sides with a fork or a blunt knife. The silky-smooth egg custard nestled into a flaky baked tart shell is a dim sum staple in Hong Kong. Turned out delicious!! I dusted mine with a little cinnamon and powdered sugar. Though many pastry chefs now prefer to utilize butter for a crunchier bite, mixing both butter and lard would work perfectly too. Ingredients for Egg Tarts.
For more information, please refer to our Cookie Policy. Leave the oven door open for 5min before removing egg tarts from the oven. Leave to chill in the fridge for 30 minutes. Flatten with your fingers to a disc and wrap in cling film.
Whisk flour, salt, and ½ cup milk in a medium bowl until combined and no lumps remain. Spread remaining butter over surface of dough, leaving a ½" border. Whisk flour, salt, and ½ cup milk in a medium bowl until combined and no lumps remain. Use the pulse function to mix them until it forms bridges and strands, Remove it from the food processor, scoop out the oil dough with a metal spoon and place it on the water dough. Repeat the folding process for 3 more times. Tip the dough onto a lightly floured work surface and shape it into a ball. Repeat twice more with remaining dough slices.
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