Egg Tarts - The best Hong Kong egg tarts are made from the Chinese puff pastry, which is slightly different from the western puff pastry. This pastry is less oily than the western version with a more floury flavor. To make easy egg tarts, mix together a sweet pastry dough and line small tart tins with it.
Begin your time off right with egg recipes that are each nutritious and warming. These egg-cellent ideas work for all the pieces from quick weekday breakfasts to lazy weekend mornings, and even special-occasion brunches. From classics like scrambled eggs and omelets to flavor-packed breakfast burgers and avocado toasts, these recipes are guaranteed to upgrade your morning. Here's The Best Egg Tarts Recipes.
Cool down for several minutes and then take the egg tarts out of the pan.
Portuguese Egg Tarts (Pastéis de Nata).
Transport yourself to Lisbon in one bite.
You can cook Egg Tarts using 7 ingredients and 16 steps.
Egg Tarts Ingredients
- Prepare 1 of Basic Shortcrust Pastry.
- You need 3 of Egg yolks.
- Prepare 150 ml of Milk.
- You need 45 grams of Sugar.
- You need 8 grams of Corn starch.
- Prepare 75 ml of Heavy cream.
- Prepare 1 dash of Vanilla extract.
Portuguese Egg Tarts (Pastéis de Nata). Recipe adapted from 'My Portugal: Recipes and Stories,' by George Mendes. Egg tarts are undoubtedly one of the most popular dim sum dishes in Singapore. For the initiated, there are two types of egg tarts: the first is Hong Kong egg tart, and the second Portuguese egg tart.
Egg Tarts step by step
- 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....
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Perfect Egg Tarts Recipes - You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is. Egg tart is one of the delicacies that can be found in most Asian countries, especially in Hong Kong, Singapore and Malaysia. Egg tart was introduced to Hong Kong as a kind of "dim sum" (snack). We love egg tarts, but I am reluctant to use the aluminium tart cases or moulds. I prefer paper liner which is safer than aluminium.
I believe you can make great and tasty Egg Tarts recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!
