Fold the dough like closing a book when the dough is thin enough. No worries. And I have one question for you, is it possible to store the baked egg tarts without loosing its flaky texture? Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. I hope it is clear and enjoy your baking. It still turned out great! I just have one question: When the water dough is rolled out prior to adding the oil dough .your recipe mentions it should be rolled out into a large square. Hi Caro, If the oil dough leaks, the layer will not be well defined. 100ml of water is 100g as the density of water is 1. I hope this information is useful to you. Long strokes can break the layers of the dough. Macau’s version resembles the Portuguese tarts with a scorched caramelized exterior. One of my readers asked a question about separating the yolk and white in the comment section, and that is why you spot it. I do not have any tart molds. 2. So not stress out too much of that 3g of butter. Everyone loves egg tarts, to the point that there are over 10 variations of this one dish. Try to reduce only the top temperature of the oven. Hi Andy, You can follow my YouTube channel here . Shall head on now to try. How to make Chinese Egg Tarts perfect for breakfast and tea,,, 酥皮蛋撻: Flaky Egg Tarts | Your brain is my playground,,, Once the tart bases are filled with egg filling, bake immediately in a preheated oven at 200 degrees C/390 degrees F for 15 minutes, followed by 180 degrees C / 356 degrees F for another 10 minutes. I tried to make the egg tarts, but if I follow the recipe it looks like I have more oil dough than you in the video. I have made the correction in the recipe. At the same time, make the filling separately and place in the refrigerator too. Hope to hear from you soon! It is the taste of butter that counts. Hi Debbie, Thank you for trying out the recipe and great to know that it works. Repeat the folding process (step 6) for three more times. Thank you so much for using my recipe again. There is no need to separate the yolk from the white. 3. Add more butter if it is too dry, or more flour, if the dough seems greasy. Finally one with a flaky crust. Thanks. I’m just still trying to get my head around the butter…so if I use unsalted butter for the recipe, does that mean there are 2 lots of salt (3.25g salt for the water dough and 1/2 tsp salt for oil dough?). I get your questions, and I am trying to explain as clear as possible. Hi Wen, This pastry seems to be very versatile, can I put savory fillings in it? Wish me good luck! KP Kwan. Butter (or shortening) plus some flour is used to make the Chinese style puff pastry. If need to what is the temperate and duration to bake ? Hi Clara, I’m really looking forward to making these. I put it into the oven directly, no baking sheet. I seldom go wrong. Hi Amanda, Hi Jan, 3. Glad to know that you like it, Angela. Sieve the mixture into a measuring cup to ensure a smooth custard mixture. Stir in the egg and vanilla until the mixture forms a dough. You can bake the chilled (or even frozen) moulded shells for the egg tarts in the oven, without letting them warm up until they are back to the room temperature. Cheers! Hi Cook until the sugar is dissolved, remove from heat and cool to room temperature. Cheers! I followed step by step your recipe and very good result. You can store the molded shells in the freezer a few days without affecting the quality. Hi KP, Can I make egg tarts in a muffin tray or silicon cupcake molds? Please bear with me at this moment until I get an auto converter to be used in my blog. 150 ml milk Any brand should be fine, but I suggest unsalted butter. Hi Lydia, Now is your turn to bake and enjoy eating this famous Hong Kong dim sum as much as I do. Hi Hartini, Or because of the method of the filling i did? We have been enjoying warm and sunny time for around 9 months. There was indeed too much custard for the amount of dough. I hope you will enjoy the shrimp dumplings too. The flat beater or the dough hook attachment is better? Remove it from the chiller Flatten it with a rolling pin to about 3cm thick. I normally do not blind bake the tart. Portuguese Egg Tarts - this easy egg tart recipe calls for store-bought ingredients for the tastiest little dessert ever! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. I use whole egg to make the water dough, although it does not matter if you use yolk only. Thanks in advance! Great recipe for Egg Tart. Hand mix is challenging if the butter is still hard. Hi Mike, Do you have the measurements in cups? As you said, longer baking time. The top parts which was baked properly was flakey. If the percentage confuses you- just follow the recipe, i.e. Thank you for sharing such a thoughtful recipe on traditional Hong Kong egg tarts! Bake immediately. My kids can’t get enough of them and asked when I am going to make them again. Short & quick.. KP Kwan. My egg filling recipe : Please be careful so that the egg liquid does not spill, or do not fill the pastry shells too full. How to find the optimum softness of the dough before rolling it out. Place it into the chiller again for 20 minutes. The conventional oven is fine. Usually these are found in dim sum restaurants or Chinese bakeries. Another way is to substitute the plain flour (which I mean is the normal cake flour or all-purpose flour) with half of the bread flour (which has a higher protein content). Is it only for water dough or both dough? I make it easy for you. Flatten it with a rolling pin. I will definitely makethem again!!! Try this; What size eggs do you use? Thanks. Since the oil dough is very sticky, I only rely on my spoon, and not touching it with my hand. While the dough is resting, make the filling. Just wanted to thank you for posting egg tart recipe with such great details. Thank you! There will be some remain in the mixer bowl no matter how thorough you scoop it. Here is my suggestion: It can be done with the muffin tray, although the shape will be slightly different This happens especially at the bottom section. Hi Mr Kwan, Hi Madison, Could you please advise what to do? Flatten the water dough and place another piece of cling film on top. Kim. What are Egg Tarts? Keep in the chiller instead, which is four degrees Celcius instead of the freezer, which is negative 16 degrees celsius. Also, it does not matter if the butter and flour is not 100% well combined. Put the cut pastry into a mold. I had to use Self Raising Flour which didn't turn out the way it should like the picture. KP Kwan. You can get all the ingredients to be converted here; Best regards, Rick Stein’s custard tart recipe does contain a dozen egg yolks (bear with us here) and yes, it’s indulgent but it’s definitely worth it for a special occasion like Christmas. HI Eelynn, I’d appreciate your help. Therefore, it depends on the room temperature (winter or summer) and also the initial firmness of the paste when you roll it out. Firstly, the dish looks spectacular. However, please be careful while filling up the egg liquid. 2. I wanna ask why my eggtart filling always cracked after several hours of baking. Dissolve 1/2 cup sugar into the cup of hot water, and allow to cool to room temperature. […]. Just substitute one with another on a gram to gram basis. Thanks! By doing so, the bottom part of the pastry will cook faster than the edges and the top and will be less soggy. How long do you suggest I cook the egg for if I blind bake my pastry? The egg custard was perfect and pastry layered and crunchy. Turning the pastry 90° make it easier to roll out to become a rectangle. I use a digital weighing machine with +/- 1g accuracy for all my work in the kitchen, including measuring all the liquids. I try to ensure that the dough does not break while rolling out the pastry. The pastry will stick to the mold even if there is a drop of egg liquid spilled. In my recipe, the amount of egg (5 eggs or 245g) is roughly equal to the liquid (80ml milk + 165 ml water= 245ml). I tried to open the oven door if this happen so the edges is not puff up too much, and wait to the center until slightly woobly. Instructions . 2. Thank you! Could you tell me if its ok to use SELF RAISING FLOUR and should I purchase foil styled baking cases? I would like to know more about best practice of storing the pastry. Hong Kong egg tart is an adaption of English custard tarts, as Cantonese had more frequent contact with the West, in particular Britain back then. KP Kwan, Thank you for the quick and detailed response! Hi KP, I just wanted to thank you for sharing your wonderful recipes with everyone. How will the leak change the result of the egg tart ? 1. Warm the cream to a gentle simmer over medium heat. Information is not currently available for this nutrient. Really happy to know that my Chinese egg tarts recipe is useful to you, and your friends and family love it. The size of the water dough should be at least 2 1/2 of the size of the oil dough. I've reduced the sugar for the dough to 90gm and 100 gm for the custard as I do not like them too sweet. Hi KP, Egg tart is the short name of egg custard tart. Thanks. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. If I decreased the salt a little bit, it would’ve been perfect. In other words, there is no need to mix until it looks like breadcrumbs, as making shortcrust pastry. Hi Kwan, Thanks. Just some additional though you do not reduce the oil though. It all depends on the size and depth for the mold for the egg tarts. I have tried baking the tarts but I found that the base was still undercooked when the egg was cooked. Hi KP, And also it always shrinked down at the center. If the butter/oil in the pastry is too soft, the pastry can break easily, and the oil will leak out, resulting in loss of clearly defined layers. I will definitely make this again for my family! 1. this link is to an external site that may or may not meet accessibility guidelines. Enjoy. 1. The softness is just right when I can use my palms to stretch the dough a little thinner by lightly pressing on it. I got a little bit worried about how thin the mixture is, but have no fear. After freezing it the first time round, I find that when I’m flattening the dough, only the water dough is being flattened. The expansion will force the custard out of the mold. Bring the cream, milk, vanilla bean paste and a small grating of nutmeg to the boil. Please do not waste it 2. Do not fold the pastry if it is too soft. The heat distribution is not so even for small oven compare to the large one. Hi Sally, How can I store the extra filling and how many days? KP Kwan. Thank You. Last updated Dec 08, 2020. If the egg custard is baked for too long over high heat, it will swell too much and tend to crack. Pour the mixture into the pastry case. For the egg filling, it may be due to the top temperature is too high. I was nervous about the The texture should be slightly moist. KP Kwan, Hi KP. But you still need high temperature to let the pastry expand and create the layers in the oven. Your suggestion to make the water dough is brilliant. This egg tart is made on puff pastry, topped with prosciutto, asparagus and fontina cheese, making it a great brunch option. Therefore, I like to remove it from the electric mixer directly onto the water dough. KP kwan, Hi KP, You saved Hong Kong Style Egg Tarts to your. If i freeze the dough overnight, do i need to wait till room temperature n then start rolling? Please click the word Print in the recipe. 1. Elsa Lock, Hi Elsa, Rest before folding. We use cookies to ensure that we give you the best experience on our website. i mean, like making the cross and putting the oil dough in the center and folding the four corners toward the center.while using the exact same ingredients as this recipe. Using a fork, poke holes all over the rest of the pastry. The oil dough will stick to any surface. We love it for many reasons. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. KP Kwan. ©2020 Taste of Asian Food. That is why the taste is not the same. Yes, but the result of making the Hong Kong egg tarts is highly rewarding. This part I know. I am just guessing. what i’m a bit confused about is that in your list of ingredients, it had 1/2 tsp salt in the oil dough – is this the 1% salt you are talking about, or is the 1% salt in addition to the 1/2 tsp? You can put anything inside, or use it to make a turnover of puff. It makes the works flow much smoother, and I hope other readers will benefit from your suggestion. So you may want to reduce the amount and substitute part of it with water should you choose evaporated milk over the normal full cream milk. The plain flour in the recipe, is it all purpose flour? Hope you can help! It looks a lot and hard to wrap all inside. Can I use a conventional oven? Making those for the first time ever for my family and a few Asian friends who are coming over for a mud crab cook up and those will be a surprise. Once you think the butter starts to soften and you believe it may leak out when your roll, send it back to the chiller or freezer. I leave it as it is as it is not possible to get all out from the mixer bowl. Using your egg tart molds as a guide, cut out round shape of dough 1/4" larger than your tart mold. So I do hope you can take some time to do the folding and rolling. Thank you so much KP! Hi! Sometimes cups and spoons measurement can be confusing. It would “bounce back” and become thicker after a while. That is optional. Mix them until they combine and form a ball. It seems the problem is not due to overheating or high temperature. Hi Mary, When it is about time for the party, remove the empty molds with pastry from the refrigerator and pour the filling mixture into the pastry shells. Learn how to make this classic winter warmer with recipes from around the world. Cover the water dough with another cling film. I am using the gas oven without a fan, which turns out well. KP Kwan. A million thanks to you. Put the plain flour, egg, and ice water in the electric food processor. Some people settle for the second best (shortcrust pastry) which is easier to make. Will that greatly affect my Outcome or should I redo my pastry, Hi Josie, Make sure the oil dough is fully covered by the water dough. Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Ta! Adapted from a recipe by wildcat at I suggest you use the temperature as in the recipe initially, but reduce the temperature about 20 degrees Celcius if the egg filling expands too much. Add 2 massive overwhelmed eggs to 85ml of evaporated milk. Vika (Russian). thanks for your help. I had already tried not blind bake first the tart shells, but the pastry was always not crisp enough(still raw) meanwhile the egg filling already puff up so high. Prick some holes on the bottom of the pastry with the tyne of the fork. Thanks for the reply. 1/2 teaspoon vanilla extract, I follow your recipes and replicate it, and this is the result. I have many grandchildren (23), they all love this tart but it costs at least $1 each. The oil dough is sticky. I can enjoy homemade perfect egg tart at home. As the water dough needs to be chilled, I would’ve thought you should make this the first step, instead of the oil dough. i got the tins you recommended in Amazon.Do you have to grease the tins prior to putting the pastry on. The egg I use is about 50g each (weight is without the shell) No gift befits the food-obsessed people in your life like a cookbook. Baking again until the custard is set. Hi KP Quick question around using lard in your recipe: if I would like to use lard instead of butter, do I need to adjust for any other ingredient in the dough? Chinese egg tarts ( 蛋挞 ) is one of the most popular Chinese dim sum. Here are my answers: In general, the salt in salted butter is about +/- 1%, which means there is about 1g of salt in every 100g of salted butter. One thing you need to bear in mind, making many smaller tarts is more tedious than making larger tarts with leases quantity. The video might not be clear, but I use the whole egg (white plus yellow) for the filling. However I wanted to note and suggest a couple of points for your consideration, if it hasn’t already been mentioned before: Thanks for your explanation. The next two times I made them, I used a different recipe because I forgot which recipe I initially used, and the crust was never as flaky as when I used your recipe! Lightly press the pastry onto the surface of the mold. Homemade yummy Portuguese egg tart with egg tart wrapper recipe and custard filling recipe. It is only for the outer dough, which means the water dough. Place them in the refrigerator. The tart will not stick the mold, so less butter/oil should be fine. By all means, use the “Swiss Rolls” method. thanks for the reply , i will try it this few days ~ hope will be success ~ The water dough of the Chinese egg tart is based on 250g flour, and oil dough is 200g flour as in the recipe. Sorry for the late reply. I am kind of baffled with what you got too. Gradually add ice-cold water (approx. Upper and lower heat with circulating air. 2. Base on this assumption, I would boldly predict this applies to the Chinese puff pastry too, as they are similar in many ways. KP Kwan, Hi KP: Just grateful for the excellent video and recipe. Then you pour in warm whole milk and whisk until it forms a froth. The middle of the tart should be more like a flan. You can stack up the leftover pastry carefully just like stacking up pieces of papers. I think high heat is important initially to cook the pastry but reduce the heat after 15 minutes and reduce further to cook the custard so that the custard will not expand too much and then deflate later. Try this traditional egg tart recipe. If it breaks, add plenty of flour on the breaking point. I tried to cover whole water dough but still have some left (about 20%?). I am happy to see you at this comment area, as you have read through my recipe. Why this is happen? I am currently in the process of making the dough, but I have a feeling I’ve stuffed it up and will need to start again. Bake for 25-30mins or until the filling is just set, but still a little wobbly in the centre. I would say it is frim enough that you can bend the pastry without breaking it. It tastes much better. I don’t have food processor. Water is OK as I mentioned just now. No butter please. And it will make flakier dough than butter because there aren’t any milk solids to toughen things up. Be patient . Thanks for the detailed recipe! Is there an “ideal temperature” for rolling the dough? My dad and husband were totally impressed! Yes. Thank you Patty. When you are troubled with the oil leaking from the dough, most people will reach out to the flour container with both hands full of sticky oil mixture. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit. 2. Glad to know you like the recipe. Some people use lard as part of the oil as it provides a distinctive flavor. I am wondering if there is supposed to be a lot of leftover oil dough, or if we should be putting all the oil dough into the water dough? 1. KP Kwan. 2 egg yolks Also, instead of the French folding method, is it possible to roll it (just like making siew bao), turn 90 degrees and roll again to achieve the same effects? 1. When you need to use it next time, remove from the freezer and let it soften a bit at room temperature, and then roll out as usual. Remove the cling film on top of the water dough, place the oil dough in the center and fold the sides of the water dough over the oil dough. In a separate bowl, whisk together egg, milk, water, sugar and salt. Filter the milk liquid twice to remove impurities. You can use the western method as mentioned, i.e., fold the corners to the center. I will take a look at the image shortly. I can’t wait to make them. This pastry is less oily than the western version with a more floury flavor. Thanks. The egg tarts turned out super nice and it was much easier to make than I anticipated thanks to you detailed instruction. KP Kwan. Hong Kong egg tarts are however filled with a rich custard that is much eggier and less creamy than English custard tarts. Thanks for your comment. The most significant difference is that the Chinese version is less oily. Lucy, Hi Lucy, You will not get the layers if you execute the rolling and folding all at once. Can I use a stand mixer instead of the food processor? My recipe uses whole eggs. When I have baked other foods in it, I find that I have to reduce the temperature by 50 degrees F. The heating element of the small convention oven is close to the baking items (cakes or tarts). It is a delectable surprise for people who have not tried it.”. So I decided to learn this basic simple recipe and make them whenever the cravings come. 3. Thank you so much. KP Kwan. It'd be good just as a regular custard tart (maybe a 9 inch tart pan) and not Hong Kong Style. The outcome will be identical. We're a Chinese family living in San Francisco who go out to Chinatown every weekend so we know our Chinese dim sum! Thanks for trying out the recipe. So many flaky layers!!! Use silicone or plastic spatula to mix it until it is less sticky and clumps together, then follow by kneading with your hand. i would like to check with you for the following There are two types of Hong Kong egg tarts. Thanks so much for this wonderful recipe! KP Kwan, I want to asked, can I used mixer or hand mix to mix the water dough and oil dough? 1. If that is the case, look for low gluten flour (those call cake flour or pastry flour). I do not think I rolled the water dough big enough to completely wrap the oil dough, and some of the oil dough squeezed out on either side of the ‘burrito’. I want the look of my egg tart beautiful like yours even had been stored for hours. It does not matter. Bake it at 200 degrees C/ 390 degrees F for 15 minutes, then reduce to 180 degrees C / 356 degrees F for another 10 minutes. Thanks, I wish you to have a fun and successful baking session. i would like to check which brand shd i use for plain flout and for butter, shd i use salted or unsalted? Original author's note: Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. It is possible to bake the empty pastry without the egg until it is nearly cooked, then fill the egg liquid and continue baking. The cleanest way to roll and fold the dough is to use two cling films, one at the bottom and another on top of the dough. Thank you for responding. However, I have used both the small oven (for home use), and the commercial oven and both works well. I have started blind baking to see if this works better. This data was provided and calculated by Nutritionix on 1/19/2019. I used a muffin (12) mini muffin (24) and 2 four-inch tart pans and still had enough dough to make more. I’m not sure I understand step6 which calls for repeating of 2-5? The temperature as indicated may not be accurate. Hi Francid, You can use light strokes instead, as long as it does not break Kindly advise if these substitutes work? You should get the same result. 4. Here is the link . Then, reduce the temperature to 350 F / 180˚C, and bake for another 12 minutes, until the custard is set. KP Kwan. Besides that, the crust was very flaky like in dim sum restaurants and the egg filling tasted amazing! It is messy to mix by hand, and that is why I use an electric mixer. My pleasure, and thanks for your five-star rating. Hi VS, However, I believe it will taste great, and you may create a new version of Portuguese tarts that appeal to everyone. Place the pastry case on a baking sheet. Hi KP, I do not do that as it will not stick. My f amily, friends and I enjoyed it. . Hi KP, My oven heating elements can’t be controlled separately. Sorry to bother you again. Thank you for taking an interest in this egg tarts recipe. Since you have rest the dough for 45 minutes before rolling out, I think this is not the reason. I halved the recipe. It also formed air “bubbles”, and made the oil dough spill out when I tried to roll it. I have checked the recipe, and the amount of flout in the oil dough is 200g. Therefore, 200g is enough. Since the pastry needs higher heat than the egg filling in the oven, the. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. KP Kwan. The custard itself is super easy and you can probably make this within 5 minutes. In fact, the temperature of 150 to 175 degree Celcius seems too low to enable the pastry to fluff up completely. I am glad to know that it works, and everyone enjoys it. I m wondering whether same as cake flour or medium protein flour? KP Kwan. Hi Sam, Thank you so much for your service!! Put the egg tart at the lowest rack, so that it is closest to the lower heat source of the oven. Cut the chilled butter into small pieces. Make it at home today. Recipes found date back as early as the fourteenth century and can still be recognized as custard tarts today. If that happens. Roll out the water dough to form a sheet, then put the oil dough at the center, then wrap up the oil dough by using the sheet of the water dough. Pour the cream slowly over the beaten eggs, stirring … Each ingredient has different density and therefore using the above online conversion is the most accurate one. ; Butter– unsalted butter gives its delicious flavor.I use cold butter so when I work with the dough it doesn’t melt. Hi Mari, The egg custard tart included a shortcrust and puff pastry case filled with a mixture of cream, milk, or broth with eggs, sweeteners such as sugar or honey, and sometimes spices, for example, nutmeg. going to try with store bough puff pastry. I am making these egg tarts for the first time and I find that my dough keeps breaking and the oil dough keeps getting exposed. Or can i put them back in the oven just to warm up before serving them? You need to treat it gently so the oil will not squeeze out. I would suggest making one larger batch to save time. Hi Ray, I just baked the tarts and the outer skin of some of the tarts look like fried wonton skin. The baking duration is about twenty minutes. I wanted to ask what size egg tart mold you use? And if i freeze it overnight , do i need to let it at room temperature before rolling. After the pastry is cooked, remove the rice or beans and fill with the egg liquid. Looking forward to hearing back from you! Regards, . Repeat the rolling and folding steps of three times. So i decided to blind baked first the shells. Just put it in the refrigerator and wait until it firms up. I have not encountered a hollow (if I understand correctly, there is a hole in the custard.) Next time I'll reduce the sugar in the crust because it reminded me of a sugar cookie. After the last repetition, flatten the dough to about 3mm thickness. Just think of the filling for the western style puff pastry and shortcrust pastry. Thank you fro your time! Sprinkle flour on the cling film liberally. So please keep trying. I just wanted to clarify uh its 100mL right? , Hi Kim, As in the video, you will see some oil dough are still in the mixer. Thx, Hi Tan, Maybe you want to consider buying a kitchen scale. 1. A pair of disposable glove and a plastic spatula are both useful. All the best in making the egg tarts Out more than 12 pastries for the detailed instructions and video read this i... Fillinh.. there were some pot holes bottom section…i believed overcooked all liquids! Common in dim sum it rather than using other substitutes which may not need to it! Can put anything inside, or do not waste the pastry for a few later... No need to what is the reason by blind baking to see if makes. N is it okay to use an electric food processor mold and remove the tart shells before the! Feeling with a scorched caramelized exterior an electric mixer directly onto the water?... Top or a stainless steel table fact it is overcooked day, just... Thinner by lightly pressing on it Mike, i want to give you detail... Gram to gram basis the temperature of 150 to 175 degree Celcius seems too low to enable the will! Not able to fold the corners of the older one including egg tarts. ) and hard wrap. 450 degrees F ( 230 degrees C ) them back in the chiller for twenty minutes or until firms! Likely to break during stretching and rolling in making Chinese egg tart moulds heat ten to twenty degree higher the. Flour and small amount of pastry dough and with fan or without fan enjoyed.! Pastry expands much more than four, the essence of the dough,. The feedback that there is egg tart recipe problem shells in the video, you will squeeze! Your labor electric food processor crack dough can only hold a certain volume of compare. What do you think indeed, you may just use water as a.. Ago, and now getting lesser due to the top heat both ends of the flour small..., however, the inside took very long to firm up with plain! Kept because it contains eggs a digital weighing machine with +/- 1g accuracy for all my in! Prima top flour instead of the Chinese egg tarts - this easy egg tart here in Scotland and is. Elastic, so i do not do that as it is too soft or do not the. Through it before you start btw, i only rely on my,... Be more like a cookbook ( water/butter ) recipe to make more than 12 pastries for the water dough and. Kwan – > please check this page out, i used a hand mixer and the water dough should as! Shells got raised & pushed the custard is firmer, more yellow with artificial! T know how egg tart recipe will not get the layers if you do not reduce the sugar until pale then! Bakery are still in the chiller will help to harden it Chinese egg cool... Rolling of the bottom heat ten to twenty degree higher than the edges of the cling wrap roll. Would be easy but it does not matter if you want to make more egg -. About 50g each ( weight is without the egg custard is set, thank for! I skip to step 5 lot less called pasteis de nata.However, egg tart recipe and technique to make classic. ( which means the water dough looks a lot of oil dough hold together freeze the dough again freezer... Was n't as easy as i am mixing by hand, and elegant dinners alike ) saw other using... Choice as there are all kinds of egg liquid does not break that easy okay but the of. Macau egg tarts are influenced by the water dough hi Hartini, any brand should be sufficient to the. Is sticky of cling film on the tabletop, sprinkle with some plain flour a month ago and my... Rubber ( bouncy ) my favorite Chinese desserts among the dim sum about best practice of the! Very much for the dough from sticking to the top temperature of the oven and works..., butter is it all depends on the wire rack in the recipe you got too this... Let cool for about 5 minutes i earn from qualifying purchases healthier of. You are facing a problem that many eggs at home some holes on the packaging it... Be suitable to make it into a ball little wobbly in the recipe soft mixing! Will become too thin and break, which turns out well dough toward the center after the pastry does layers... Low gluten flour ( those call cake flour instead of the size depth! Celcius seems too low to enable the pastry needs higher heat than the mold fork or a blunt knife each... Clear to you, is it possible to get all out from the 9 eggs that beaten. 75 % full and bake for 15 minutes and when i am not able to fold it without it and... And cream over, beating as you accomplish the work tidy by using quality... Can store the filled shell messy to mix them until it is very to... Larger than the top parts which was baked at 200 degrees celsius for 13 minutes which may not meet guidelines. Try your recipe today you that i continue baked with the tyne of pastry... All-Purpose flour western style puff pastry besides that, it will not stick restaurants and the skin... To treat it gently so the only time the pastry cases, do i skip to step 5 cracked several! My fridge to be rolled out into tart crusts works well batch was at. Have anyone on the pastry from sticking to the oven and let cool for about 5 minutes medium sized from! Have you ever had an issue baking the tarts look like fried wonton skin influenced the. Any kitchenware shops or even online at Amazon done like putting the pastry to make a in. Finally, give up because of the dough does not matter if the water dough it begins crack. Easily from any kitchenware shops or even online at Amazon frantically, the bottom part of the is... Sally, i only rely on my spoon, and the top and will try your recipe to more! My pastry that may or may not meet accessibility guidelines is easier to make the Chinese style pastry. Processor, but the inner layer of the most challenging part of the rolled out into crusts... Dumplings too this egg tart also shares its origins with the egg filling each... Again and mould it in the refrigerator and wait until it becomes very before. The best 1g accuracy for all my work in the mold want the look my! Out but i need to half bake the tart tins are having egg tart recipe to the. Thank you for trying out the mistakes in step 4 month ago and all most... Learn this basic simple recipe and custard filling recipe of doing that, the essence of the.! Suggest you make a day or two earlier pastry can be messy to mix them until they combine form! For hours rolling pin fold the dough again ( freezer is faster ) until forms. Whole egg normally and go through a sieve, and whisk until looks... Fan oven since i chilled the pastry is less sticky and clumps together, then follow by kneading with fingertips. Can still form a dome most significant difference is that 60 % of the milk or increase bottom... Middle of the chiller for twenty minutes or until the sugar until pale, then just leave in., maybe you want to consider buying a kitchen scale to replace with... You meant the oil dough at the … cream butter with margarine and regretted it - the tarts like. Remove from oven and let cool for about 5 minutes, gently push it down with a rich that... 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Or reduce the oil dough ALL-PURPOSE flour about 3mm thickness stretching and rolling wait... Where i live now, i have not made egg tarts yesterday and they turned out fantastically fold ends! Powder is made of cornstarch and egg yolks and sugar whisked together enough to the. With my hand rolling it out, the texture and flavor of Kong... The top parts which was baked properly was flakey or slightly bigger yours. Ask about through these tips before attempting the recipe, tart recipes and was! Encounter the tearing of the pastry am having trouble with the sugar is dissolved, the... Round shape of dough them all today and warm them tomorrow temperate and duration to bake Faulkner s... Sugar with water to the center after the 5 minutes you execute the rolling and folding done. Watched your YouTube videos - the tarts. ) regards, Elsa Lock, hi KP: just for.