![]() ![]() Serve and enjoy. Now you have a delicious batch of homemade Hong Kong egg tarts ready to be enjoyed! Variations Remove the tarts from the oven and let them cool in the molds for a few minutes before transferring them to a wire rack to cool completely. ![]() Bake in the preheated oven for approximately 30 minutes or until the filling is set and the crust is golden brown. Place the filled tart molds on a baking sheet or tray. Pour the custard filling into each tart shell, filling them about 80% full. You can also use a small measuring cup to press the dough into the molds and create a well-defined tart shape. ![]() ![]() Gently press each dough circle into the tart molds with your fingers, ensuring an even thickness and covering the bottom and sides. Optional: Pass the mixture through a fine-mesh sieve to ensure a smoother custard texture. Add the milk (not the evaporated milk), cold water, and vanilla extract. Meantime, in a mixing bowl, whisk the eggs and powdered sugar together until well combined. Wrap the dough in plastic wrap or parchment paper, and refrigerate for at least 30 minutes. In a mixing bowl, combine the all-purpose flour, egg, melted butter, powdered sugar, and salt. You will also need tart molds or muffin tins for making a Hong Kong egg tart recipe. Additionally, adding vanilla extract can enhance the flavor, but it is optional. Adjust the amount of sugar according to your preference for sweetness. These ingredients will combine to create a creamy and sweet custard filling. These ingredients will help you create a buttery and flaky crust.įor the custard filling: You will need eggs, powdered sugar, whole milk, water, and vanilla extract. Ingredients and toolsįor the crust: You will need all-purpose flour, egg, melted butter, powdered sugar, and salt. Hong Kong egg tarts are often found in local Asian bakeries, dim sum restaurants, or specialty dessert shops. British Egg Tarts have a more substantial crust and denser custard filling, while Hong Kong Egg Tarts have a lighter and flakier crust with a smoother and silkier custard filling. Additionally, the crust differs, with the Hong Kong version having a flaky pastry crust and the Portuguese version featuring a puff pastry crust. The major differences between Hong Kong Egg Tart and Portuguese Egg Tart are the flavor and texture of the filling, with the Hong Kong version being lighter and less sweet, and the Portuguese version being creamier and slightly caramelized. The combination of a buttery crust and luscious custard filling makes Hong Kong egg tarts a beloved treat for many dessert enthusiasts.īesides Hong Kong egg tarts, there are a few types of egg tarts, such as Portuguese tart and British custard tarts. The custard is usually slightly sweet with a delicate egg flavor. The filling is baked until it sets, resulting in a smooth and creamy texture. Some tart variations may even use a cookie crust for added flavor. The crust of a Hong Kong egg tart is often made with a type of pastry called "puff pastry" or "shortcrust pastry." Puff pastry creates a light and flaky layers texture, while shortcrust pastry yields a slightly denser and crumbly crust. Hong Kong Egg Tart Recipe (Simple Chinese Style).Tips and tricks for perfect Hong Kong egg tarts.The tart is typically small, making it a delightful treat to enjoy on its own or as part of a dessert spread. It is also known as "daan tat" or "Cantonese egg tart." It is a sweet and creamy dessert known for its flaky pastry crust and rich custard filling. Hong Kong egg tart is a popular pastry in Hong Kong, China. Jump to Recipe Print Recipe What is Hong Kong egg tart? ![]()
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