vefrose.blogg.se - Flaky crust egg tart recipe

The dish consists of an outer pastry crust filled with egg custard.

Remove the metal casings when the tarts are warm to touch.The egg tart ( traditional Chinese: 蛋撻 simplified Chinese: 蛋挞 Cantonese Yale: daahn tāat pinyin: dàntǎ) is a kind of custard tart found in Chinese cuisine derived from the English custard tart and Portuguese pastel de nata.

After 10 minutes, fill the tart shells with the egg custard, then bake for another 25 minutes at 200C.

Prick the bottom a few times with a fork then bake for 10 minutes on the lowest rack. Place the ball of dough in the middle of the tart shell, and working outwards, press the dough up the sides of the metal casing / mould.

Take the pastry dough out of the fridge and separate them into 12 equal-sized balls.

Preheat your oven to 180C for 10 minutes.

Add the evaporated milk, eggs and vanilla extract, then whisk till everything is combined.

In a jug, stir the water and sugar together until no granules are seen.

Wrap in cling film and chill for 30 minutes. Add in the egg and knead the dough briefly until it forms a ball.

Mix with the fork until it forms coarse crumbs. Sift the cake flour into the mixture and add the salt. In a large bowl, work the sugar into the softened butter with the fork until combined.The easiest way of doing this is to invert them on your palm and give the side near the bottom a little squeeze and they’ll just come right out! This prevents damaging the sides which may be a little brittle. When they have cooled slightly after baking, remove them from their tins. Bake at 200C for 25 minutes until the custard is set. This method is easier than rolling out the pastry and cutting it into rounds as you won’t have leftover dough that needs to be re-rolled again. Bake them at 180C for 10 minutes.įill the tart cases with the custard filling, leaving 5mm from the top. Place each into the bottom of the egg tart mould and press outwards and up the sides. I find that blind baking the tart shells before filling it with custard helps prevent getting a soggy bottom and also to get some more colouration without the custard burning as well.Īfter chilling the dough, divide it into 12 equal portions (~30g). Strain the mixture back into your jug to remove any strands of egg. In a measuring jug, combine the water and sugar and mix till all the sugar has dissolved.Īdd in the rest of the ingredients and mix. Wrap the dough in cling film and chill for 30 minutes. Try not to handle it too much as the butter will start to melt. Knead briefly until it comes together into a dough. Add in the flour and mix till the texture resembles coarse crumbs.Īdd the egg and mix till it starts to form a dough. Using a fork, combine the softened butter and sugar. With the easing of social distancing rules in Hong Kong, I’m finally able to go meet my relatives for lunch again, so I’ll be bringing these along to give to them. Puff pastry is also used in Portuguese egg tarts / Pastel de Nata (葡撻), so I like to stick to the shortcrust pastry for HK-style egg tarts. There’s always been the big debate about the tart shell itself– the crumbly & buttery shortcrust pastry (牛油皮) or the flaky puff pastry (酥皮)? My family prefers the shortcrust pastry, which is the one I’ve used today. My mum used to buy them for me when she came to pick me up after school, and they would still be warm and fresh from the bakery nearby. Egg tarts are pretty much a staple in Hong Kong that everyone’s grown up with.