Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, egg tarts. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Egg Tarts is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Egg Tarts is something which I have loved my entire life. They are nice and they look fantastic.
eBay Is Here For You with Money Back Guarantee and Easy Return. The Hong Kong egg tarts I've had in SF and in Hong Kong always had a puff pastry kind of crust so next time I'll use puff pastry. I had to use almost an extra stick of butter for.
To get started with this recipe, we must first prepare a few ingredients. You can have egg tarts using 7 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Egg Tarts:
- Make ready 1 Basic Shortcrust Pastry
- Make ready 3 Egg yolks
- Prepare 150 ml Milk
- Take 45 grams Sugar
- Take 8 grams Corn starch
- Take 75 ml Heavy cream
- Make ready 1 dash Vanilla extract
Anyway juz mix the confectioners' sugar with the flour and salt to make the crust. Other than these this recipe is a great one for making egg tarts. You must be familiar with the Hong Kong egg tarts (蛋挞) if you like Cantonese dim sum. Whilst the barbecue meat bun is the signature of the savory dim sum, the most lovable dessert will be none other than the Hong Kong egg tart.
Steps to make Egg Tarts:
- Make the basic shortcrust pastry. When you've finished folding it, roll it out into a 20x15 cm rectangle, then roll it up.
- It should look something like this.
- Chill the dough in the fridge for about 30 minutes. (If the dough is still cool to the touch and easy to handle, you can skip this step and continue preparing the dough in Step 8).
- Prepare the egg mixture. Whisk the egg yolks with a little warmed milk in a bowl.
- Mix in the sugar and cornstarch, then stir in the rest of the milk.
- Strain the egg mixture into a heatproof container. Microwave at 700 W for about 2 minutes until it's slightly thickened, stirring it once halfway through.
- Mix well, cover the surface with plastic wrap and chill.
- Line the muffin pan with the shortcrust prepared in Step 3: First, divide up the dough.
- Press the pie crust into the muffin pan. (Press it in the bottom of the pan and stretch it to fit.) Work quickly or the dough will get soft and be hard to handle.
- You can also roll the dough out into circles between sheets of plastic wrap. (This is different from the original recipe, but I do it this way when the dough is too soft.)
- Chill the pan in the fridge for 20 minutes.
- Mix the heavy cream into the chilled custard mixture from Step 7. Lastly, stir in the vanilla extract.
- The smooth and creamy custard is ready.
- Fill the tart shells with the custard.
- Bake in a preheated oven at 250℃ for approximately 20 minutes. It the tops look like they're getting burned, cover with a sheet of aluminum foil.
- Done. These are absolutely the best eaten piping hot, right out of the oven. But then again, I also love them ice cold. I just can't seem to make up my mind…
Hong Kong egg tarts are derived from the Portuguese pastel de nata from the times when the Portuguese arrived at Macau at the turn of the twentieth century. Anyway, we made egg tarts that afternoon. Chiew Mei is quite an expert in making egg tarts so we got it ready within an hour or so. Using Annielicious's recipe, we made a buttery pastry base instead of the flaky kind. On a lightly floured surface, trim the ends of the dough to make sure they're even, then cut the log into thirty ½-inch slices.
So that’s going to wrap it up with this special food egg tarts recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
