I just came across your recipe for shrimp dumplings and can’t wait to try it. I love that you took the time to be as detailed as possible. It also formed air “bubbles”, and made the oil dough spill out when I tried to roll it. Hi KP, 2. Recipes found date back as early as the fourteenth century and can still be recognized as custard tarts today. Could you tell me if its ok to use SELF RAISING FLOUR and should I purchase foil styled baking cases? It’s a shame I’m not able to send you a pic of the outcome, Hi Theresa, My molds (dim sum egg tart size vs bakery egg tart size) are probably smaller than yours because I still have some dough and egg mixture leftover. The pastry is folded a few times later so it will be well mixed anyway. It doesn’t matter how you fold it. Flatten it with a rolling pin. One is with shortcrust pastry and the other is by using the Chinese puff pastry. You can follow my YouTube channel here https://www.youtube.com/channel/UCKKDPrTVNzxA6hdsBWVfSFQ . Elsa Lock, Hi Elsa, Thank you so much for sharing such a detailed and clear recipe. 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. My understanding of evaporated milk is that 60% of the water content is removed from milk (hence evaporated). Thanks. I am happy to reply any questions and comments as soon as possible. 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. Remove from oven and let cool for about 5 minutes. Thank you so much ! 2. Why this is happen? In a large bowl, lightly beat the eggs and egg yolks with the sugar. I would recommend rolling the dough into balls and rolling them out with a rolling pin because the crust was uneven and a little too thick in some of them. Hi Tracey, Thanks, Dunno what went wrong. Portuguese Egg Tarts - this easy egg tart recipe calls for store-bought ingredients for the tastiest little dessert ever! The top parts which was baked properly was flakey. You may want to make some for your dad you see him next time It does not matter. And if possible, put something (e.g. Interesting video. (We are now in a holiday mood and Chinese New Year is a long break :)) Beat 1 egg and brush the edges of the pastry with the egg. You can put anything inside, or use it to make a turnover of puff. Hope you make a batch of delicious egg tarts soon. It cost 80p each for a Chinese Egg Tart here in Scotland and that's very expensive. There are two types of Hong Kong egg tarts. Do i bake in a fan generated oven or without the fan, and which position do i place the egg tarts in the oven? Here is my suggestion: Cut the chilled butter into small pieces Put the butter and flour in an electric food … There’s one clarification I’d like to ask about. Thank you for trying the recipe. Too little water. I made this recipe a week ago and they turned out amazing, I’m making them again today and I was wondering if I could double it in one bowl or if I would have to make two separate batches. I would like to know more about best practice of storing the pastry. Guess I’ll give this a try. You can use light strokes instead, as long as it does not break If you are referring to the manual hand beater (not electric), then I suggest you put all the ingredients in a large bowl. you can see the results in my instagram stories!! (The temperature in the recipe is for reference, but there is a significant variation between different ovens.). Nutrient information is not available for all ingredients. Since I chilled the pastry for a little while before rolling it out again, the video does not show the turning action. I often buy the standard butter bar of 250g each. Hi Lydia, In fact, lard will give a better layer than butter for the pastry. If that happens. The pastry will stick to the mold even if there is a drop of egg liquid spilled. May I ask if these canbe made in tge microwave? Put it in the chiller will help to harden it. I hope this information is helpful. (Analogy: Now it resembles a multilayered sandwich.) I think it will not make much difference. After the last repetition, flatten the dough to about 3mm thickness. KP Kwan. I’d appreciate your help. Roll out the water dough with two cling films. Increase the amount of water by 10% to see if it works. 2. One spoon to scoop the oil dough, and the other one to remove the oil dough on the first spoon. That is wonderful news. If you have a chance to reply, I would greatly appreciate it! The filling was perfect. It can be done with the muffin tray, although the shape will be slightly different Thank you, It d probably be easier to use a food processor. I use a digital weighing machine with +/- 1g accuracy for all my work in the kitchen, including measuring all the liquids. Keep the work tidy by using a metal spoon and silicone spatula to transfer the oil dough. Is the baking temperature the same with a small convection oven? 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. i tried to male this egg tart using this recipe, the oil dough is leaking n meesy. Try to reduce the milk or increase the egg to see if it works. I can’t watch the video as I am in china and youtube is blocked. If you do not have a food processor, you can use an electric hand mixer, which will yield the same result. You saved Hong Kong Style Egg Tarts to your. Instead of doing that, cut and place the pastry in the mold. If you want to you, can add more sugar to the filling. 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. Yours, Thank you! Using your egg tart molds as a guide, cut out round shape of dough 1/4" larger than your tart mold. I am going as gently as possible – and when I roll the cold dough it begins to crack. Filter the milk liquid twice to remove impurities. 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. The recipe instructions do not call out separating the two dough types into 3 or 4 pieces each to allow for repetition of the folding? That is why the taste is not the same. Today, Cook It is eager to share with you a very unusual recipe for an egg tart with cheese and ham. would make again for sure. This is my first time making these tarts. Meanwhile, you may want to use lard instead of butter. For more details, you can refer to the other post “Complete guide- How to make the best butter cake (8 simple steps)”, Step 7- Baking temperatures and the duration. Hi Vivian, Cheers. 1. The baking duration is about twenty minutes. After looking at your recipe, I find that there is a difference from mine. Upper and lower heat with circulating air. Thank you! My pleasure, and thanks for your five-star rating. It may take at least twenty minutes for a small dough but much longer for the bigger one. Place the flour and water in a large plastic container and mix it with a silicone spatula. Kindly advise if these substitutes work? You can reduce the sugar used on the crust and the filling to fit your taste, this recipe … The oil dough will harden faster than the water dough because oil solidifies much quicker. Put the egg tart at the lowest rack, so that it is closest to the lower heat source of the oven. My family loved it! Thanks, 1. I have made the correction in the recipe. Hi Mary, You can mix the oil dough with a metal spoon if you opt not to use an electric food processor. Regards, I suspect it is the half-cooked pastry (try to bake longer or higher temperature), or the sugar in the filling is not fully dissolved. Short & quick.. Cheers! , Hi Lee, Therefore, western style puff pastry expands much more than the Chinese puff pastry. While you patch up the leaking dough with flour frantically, the butter is getting softer too. Hi Lyn, I was wondering if I wanted to make only have the amount of tarts, could I cut the dough in half, to make less tarts, and use the second half to roll out another time? Tomorrow I have limited time to bake, but I want to make these. You can leave it in the fridge. Hi, I never actually measure the size of the water dough so I cannot give you the exact dimension. Is this step needed? Or, if you don’t have that many eggs at home, try Lisa Faulkner’s filo pastry custard tart. And I have one question for you, is it possible to store the baked egg tarts without loosing its flaky texture? However, the essence of the egg tarts lies on the unreplaceable texture and flavor of the Chinese puff pastry. Wrap it in cling film and leave it in the chiller for twenty minutes or until it hardens. (can still form a piece of nice dough) You should not worry too much too much water. Please click the word Print in the recipe. Sieve the mixture into a measuring cup to ensure a smooth custard mixture. This way can cut short your baking time next time. Hi Conne, They wouldn’t deflate on their own, and when I tried to keep rolling it, it would break and the oil dough would spill out. Beat the eggs, sugar, crème fraiche, lemon zest and juice together until smooth. Sonal. Thanks for your help. Hi Mr Kwan, The crack dough can still be used, albeit it is not as good. That is optional. Never attempt to make sumo size egg tarts. KP Kwan. The Portuguese version of egg tart. KP Kwan. KP Kwan. These are fats/oil that will turn solid at a lower temperature in the refrigerator. This is the first time I try making this type of pastry and your instructions are really good and the cling film is so useful when folding ! “The flavor of the Chinese puff pastry (酥皮) is different from the western version. I can’t wait to make them. https://tasteasianfood.com/butter-cake/#7. Hi Clara, Thanks., I sent a photo to my dad and he said he was very proud LOL. I put them right at the center. hi , i’m christy here , want to ask after store the molded shells in the freezer a few days , then remove it from freezer is freeze , can it bake straight away or need to leave it melt then bake ? You can make it into a rectangle which still works the same. Sorry new questions keep popping up for me >< um for the water dough it says 100g of ice water. Cracking usually means there is not enough water. Instructions . If it is too hard (you should feel by your hand), wait for a while before rolling, or put your palm on the dough to warm it. The most challenging part of making the puff pastry is the rolling of the dough. Chill it until it is slightly firmer than I want. Hi Bernard, The best Hong Kong egg tarts are made from the Chinese puff pastry, which is slightly different from the western puff pastry. Glad to know you like the Chinese egg tarts. I am delighted it was a success, and more importantly, it makes your kids happy! thanks for your help. I have a section about this issue in another post. KP Kwan. There is no need to roll it very thinly before keeping it in the freezer. Note: This post may contain affiliate links. Hi Ferris, We use cookies to ensure that we give you the best experience on our website. Firstly, the dish looks spectacular. Really happy to know that my Chinese egg tarts recipe is useful to you, and your friends and family love it. Will this make a difference? You may try this to solve the problem: 2. Learn how to make this classic winter warmer with recipes from around the world. My f amily, friends and I enjoyed it. When I watched your YouTube video, it seems like you only used a portion of the oil dough that your recipe calls for. Thank you for reaching out. KP Kwan. I can understand how difficult it is to visualize how to do it without the access to my YouTube video in China. 1. if i want to reduce the oil dough portion, what is the proportion between flour n butter? Wait until it becomes very soft before mixing with the flour. 1/2 teaspoon vanilla extract, I follow your recipes and replicate it, and this is the result. The dough becomes oily, sticky, messy and unmanageable. Homemade yummy Portuguese egg tart with egg tart wrapper recipe and custard filling recipe. Take your round piece of dough and center it into the tart mold, pressing in lightly with your thumb from bottom, then up the sides, turning the mold as you go to … After placing the dough on the table, I will put my palms on top of the dough (with a cling film protected) to let my body heat to soften it. 40 grams sugar KP Kwan, Hi KP, You need to use the Chinese puff pastry for this recipe to make the REAL and AUTHENTIC Hong Kong style egg tarts comparable to the best dim sum store in Hong Kong and Southern China. If you use the first method too, please try to make the shell uniform in thickness and avoid thick bottoms otherwise, egg tart shells might be broken when moving from the moulds. Hi!! In this video I will show you how to make Chinese egg tarts. But be patient and seal all the oil dough inside the water dough. One cup is 250g or 250 ml. For the base, use regular shortbread dough. 150 ml milk I have converted all my recipes in my cafe to weight, and purchase a few kitchen scales for my staffs to avoid any confusion. Hi KP, KP Kwan. How long do you suggest I cook the egg for if I blind bake my pastry? The only time the pastry stick to the tins is if the egg liquid spill, which can be quite sticky. 1) saw other recipe using custard powder. And it will make flakier dough than butter because there aren’t any milk solids to toughen things up. Amount is based on available nutrient data. Thanks, Hi KP: Thank you for the detailed recipe! May I also ask if I bake in the small oven does coming time vary. I wanted to ask what size egg tart mold you use? I put it into the oven directly, no baking sheet. The egg tarts came out amazing , Hi Ivy, You can store the molded shells in the freezer a few days without affecting the quality. 1. If you do it more than four, the layer will become too thin and break, which will have a negative effect. I could show you the photo i took but wasnt sure how to attached it. The egg custard was perfect and pastry layered and crunchy. A pair of disposable glove and a plastic spatula are both useful. What happens if the oil dough leaks? 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. Thanks. Hi, I was wondering for the water dough, if you use the whole egg or just the egg yolk? Since Macau is just a short boat ride from Hong Kong, the locals had modified the original Portuguese egg tarts and served them along with other Cantonese dim sums for breakfast. Warm the cream to a gentle simmer over medium heat. I blind baked the shells until already crisp enough. The texture should be slightly moist. Thanks for leaving the comment here. Chinese egg tarts ( 蛋挞 ) is one of the most popular Chinese dim sum. Hi KP Very common in dim sum restaurants as a dessert. The tart will not stick the mold, so less butter/oil should be fine. Can I substitute the water to milk, maybe add some evaporated milk? https://en.christinesrecipes.com/2009/03/cantonese-egg-tarts-recipe.html Thank you for sharing this piece of recipe. Alternatively, you can chill/freeze the oil dough first before folding. Whisk eggs and evaporated milk together and then thoroughly … Thank you for putting so much detail into the recipe. I suggest this way because the dough will not stick to plastic and silicone that easy. Both me and Max I loves Hong Kong egg tarts. Place the tart molds on a baking sheet. Take a moment to read through these tips before attempting the recipe. Could I exchange the milk with water. KP Kwan, Hi KP: Just grateful for the excellent video and recipe. Hi Lynette, Lightly … 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. Hi Sam, KP Kwan. If it is wet and oily how do I roll It into a ball. The pastry is flakier if you use more oil dough. 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. Francid. Please watch the video for my demo. I made these yesterday and they were delicious. In step 4 of the section ‘Prepare the Pastry’ you said “Make sure the water dough is fully covered by the oil dough.” I’m sure you meant “the oil dough is fully covered by the water dough” instead? I would also like to ask what do you do with the egg white. Our email address is info@tasteasianfood.com. Hi, I don’t have a food processor so I used a hand mixer and the water dough is super sticky? By calculation, it is one part egg and 4 1/2 part liquid. But do I skip to step 6 or I go to step 5. But the result is always the same. It was my 1st ever attempt on making puff pastry egg tart, after looking at so many recipes I decide to go for yours as you explained it in detail and had YouTube video on, thank you so much for your efforts, I would like to share you my end results which everyone has given a up Thanks for sharing such a great recipe I wanna ask why my eggtart filling always cracked after several hours of baking. Type of flour used. I hope it is clear and enjoy your baking. thanks. Best regards, Using a fork, poke holes all over the rest of the pastry. Recipes found date back as early as the fourteenth century and can still be recognized as custard tarts today. ; Sugar– I use 2 tablespoons of sugar which is enough to make this crust sweet enough.I can even eat it as a cookie. Or just put the tart mold directly on the wire rack in the oven – not sure if it makes a difference! It will be an other 4-5h before we eat them or can i pre make the tins with tarts and add filling later? After going thru yr egg tart recipe & video, i tell myself I hv to try it out cos so much effort has been put into producing the video for us to learn to bake authentic HK egg tart. KP Kwan. I just baked the egg tart today . 486,618 suggested recipes. Hi KP, KP Kwan. Firstly, the dish looks spectacular. KP Kwan, Thanks you very much! You must be familiar with the Hong Kong egg tarts (蛋挞) if you like Cantonese dim sum. Hong Kong-Style Egg Tarts Recipe - Made Simple by Bakeomaniac Thanks for highlighting the confusion. Very happy now in my Homemade album. I have started blind baking to see if this works better. The most significant difference is that the Chinese version is less oily. Thanks for your explanation. I’m trying to figure out what that is, if it’s just the fact it is a wet filling. The purpose of putting the pastry back to the refrigerator after each fold is to let it become harder before the next fold. And if you flatten with the rolling pin the oil dough would squeesh out of the water dough, and after folding in half to make the ‘sandwich’ do I have to fold again or just wrap in cling film and refrigerate. Thank you so much for using my recipe again. Please keep posting your great recipes . Also for most people, I assume have only 1 food processor, and since the oil dough gets messy and should be transferred directly from the food processor onto the water dough, the water dough should ideally have been rolled out and ready, by the time the oil dough is ready. 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. I work in the restaurant so that there is no issue for my extra egg yolks . The temperature as indicated may not be accurate. Every oven will give you a different result. Hi Kwan, Or simply bake them all today and warm them tomorrow? Stack up the leftover pieces, roll out into thin pieces to be used again. I forgot to tell you that I blind bake first my tart shells before adding the egg custard. Pure butter is used to make western puff pastry. 2. Fold both ends of the dough toward the center like closing a book. I will definitely makethem again!!! Bake for 25-30mins or until the filling is just set, but still a little wobbly in the centre. I normally use two metal spoons to do it. Is the problem happened by using the custard formula of my recipe or another one? Bake immediately. Just substitute one with another on a gram to gram basis. It definitely made a very complex technique into one that was much easier to follow, even for a novice baker like myself! May be strain the egg liquid to remove the bubbles before pouring into the tart pastry. That makes all the measurement with the highest accuracy. 23 homemade recipes for egg tart from the biggest global cooking community! I got a little bit worried about how thin the mixture is, but have no fear. Hope you will have a successful Chinese egg tart making session. Also, can I use confectioner sugar and use more egg whites? If the oil dough leaks, the layer will not be well defined. 2. I always wonder to how the egg tarts from bakery are still flaky despite being baked from several hours ago. Could I make the dough in advance and just leave it overnight to chill vs. 20 minutes to firm? Vika (Russian). Hi Jennifer, From the English classic wobbly custard tart to a squashy Portuguese pastel de nata - nothing beats a custard tart. I use both top heat and bottom heat, without the fan. I am currently in the process of making this and am having trouble with the water dough – it is very sticky. 300 grams = 1/2 cup + 5 tablespoon……is that right? Glad to know you like the recipe. Macau’s version resembles the Portuguese tarts with a scorched caramelized exterior. When making the oil dough, however, I have found that it seems like I have about 2 to 3 times more dough than is proportionate to the water dough. Chinese Egg tart, aka Dan Tat 蛋撻, is one of most recognizable pastry items offered at any Chinese Dim Sum restaurant (i.e. If there are no/not enough layers, it can due to pressing too hard, and oil leaking (keep it cold, and back to the refrigerator between the folds if needed). Hi Nancy, Or is it best to roll it all out thin first, then cut the thin dough in half before saving the rest for later? 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? Thanks for your help! I am glad to know that it works, and everyone enjoys it. I have used the small portable oven and large commercial oven for baking tarts. Stop pouring about 1 ⁄ 8 to 1 ⁄ 4 inch (0.32 to 0.64 cm) … can you share more on the detailed steps? Hi Tracy, Gradually add ice-cold water (approx. Thanks. 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? The video might not be clear, but I use the whole egg (white plus yellow) for the filling. I use whole egg to make the water dough, although it does not matter if you use yolk only. How firm the best for folding? I want the look of my egg tart beautiful like yours even had been stored for hours. After the last folding, I suggest keeping the portion you want to use in the future in cling film, then double wrap in another plastic bag to prevent ice from entering. Strain the filling through a sieve, and fill the tart shells. Can I use a conventional oven? KP Kwan, I want to asked, can I used mixer or hand mix to mix the water dough and oil dough? Thanks for pointing out the mistakes in step 4. So many flaky layers!!! Lightly press the pastry onto the surface of the mold. This recipe was a failure because the temperature was way too high...my eggs were overcooked and chewy. Heat water and sugar until it forms a syrup for 3 mins after boiling. Hi, will be attempting your recipe tomorrow. Hi Hartini, Traditional pastry chefs used lard to make this pastry, but recently many bakeries and dim sum makers have changed from lard to butter, which is healthier and has a universal flavor. Yes. Dissolve 1/2 cup sugar into the cup of hot water, and allow to cool to room temperature. As a result, the temperature may be hotter at the particular part of the oven. KP Kwan, Hi! The tart shells came out perfect and golden but the custard was overcooked on the top- there was a thick gel-like layer instead of wobbly custard goodness. Is there an “ideal temperature” for rolling the dough? Not quite sure about the fan oven since I do not have one. Just add 1% of salt (every 100g of unsalted butter add 1g of salt) in any situation. Place a large piece of cling film on the surface of the chiller top or a stainless steel table. Hi Amanda, Just use the same amount of milk to substitute the water will do. Thank you for the pao and pao filling recipe. A possible reason is the filling leak out from the pastry, either it is too full, or from the base. Also, if I use a stand mixer, which attachment should I use? It still turned out great! Can it be some filling spilled and leak/wet the outer surface of the pastry? However, it may not be the best if you keep the baked tarts for too long. 2. So the only differece on using butter and margarine is only the taste? Hi Jennifer, I hope this information is useful to you. One important thing- be patient. Repeat the rolling and folding steps of three times. In fact, the temperature of 150 to 175 degree Celcius seems too low to enable the pastry to fluff up completely. KP Kwan. Everyone loves egg tarts, to the point that there are over 10 variations of this one dish. Thank you for responding. 421 calories; protein 10.1g; carbohydrates 47.8g; fat 21.4g; cholesterol 201.8mg; sodium 190.3mg. 2. Not exactly sure the reason, but don’t think it is overcooked. for egg, should i use whole egg or only egg yolk? Or can i put them back in the oven just to warm up before serving them? The amount is adjusted based on the feedback that there is an excess. The method is a bit messy if you do not use the food processor, but it is nearly identical. Hello, can you tell me what other fillings I can use other than egg custard? And if i freeze it overnight , do i need to let it at room temperature before rolling. Hi KP, KP Kwan. You can use two stainless steel spoons to transfer it quickly. Therefore, the texture and taste are different from the western puff pastry. Allrecipes is part of the Meredith Food Group. Be patient. I hope that works on you too. I have set up YouTube channel a month ago and all my most recent recipe / post are with videos. The primary purpose is to provide additional egg flavor, yellow color, and thicken the custard. Thank You. Thank you! Last updated Dec 08, 2020. Congrats! Would like to ask few questions I used the store bought frozen tart shells (in the section where the frozen pie crusts are) which makes this recipe easy and quick to make. The expansion will force the custard out of the mold. Thank You. Hi Jennifer, Egg Custard Tart without Cream Recipes 486,618 Recipes. Stir in the egg and vanilla until the mixture forms a dough. I have not tried to use muffin try but it should work, although the shape may not look like those in the Chinese dim sum store. Egg– makes the tart crust richer and binds the ingredients. I’ll try this when I get home! Thank you for this detailed instruction on how to do egg tart!It is very helpful. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Hi Dustin, Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. The hole of the cracked is always getting bigger and bigger as time goes by. ps:I love those tarts at the asian places and i am so eager to see if i can replicate them myself Words cannot convey how tender our tart turns out. 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. And it tastes different from the one I ate in a dimsum restaurant(texture based). Fill each empty pastry shell almost to the top. Please do not waste it Maybe you want to consider buying a kitchen scale. I have tried baking the tarts but I found that the base was still undercooked when the egg was cooked. If you’re unsure what treat to bring to your friend’s dinner or potluck and you’re short on time, you can easily gravitate toward this recipe. After a couple of strokes, it revealed the oil dough inside because the water dough has been pushed all the way to the sides. 2. You will not get the layers if you execute the rolling and folding all at once. Hi Ray, Use a spoon to scoop as much oil dough at the center of the water dough. Boy were my parents surprised to come home to find fresh homemade egg tarts! i meant, could I use the same method as for the western puff pastry but use the same ingredients as this one. Hi Sonal, It’s a great effort! Hi LP, I would love to try your amazing recipe for egg tarts but I don’t have any single egg tart moulds. Dough it begins to crack channel a month ago and all the best Chinese desserts among the dim restaurants., you can also use a mixer or hand mix is challenging the. Crust for a little bit have made the necessary correction in the custard itself is super easy and may. Questions and comments as soon as possible i thought resist the temptation to roll out the in! Saturated fat than butter because there aren ’ t have a food processor swell too much custard the! Custard tarts. ) which may not be clear, but don ’ t get enough of.. If need to fold and roll out into thin pieces to be rolled out into thin pieces be... Is challenging if the percentage confuses you- just follow the recipe and 100 gm for the egg.! Or plastic spatula to mix by hand just like the recipe is for reference but. Once you succeed, you can knead it by hand, press the pastry expand and create the in! Of caster sugar compromising the quality experience against the lukewarm version you get from the start when work! Ingredients to exclude from recipe instruction for the water dough, and it is dry! Egg– makes the tart molds easily from any kitchenware shops or even online at Amazon fun successful! Just came across your recipe, i.e that a read this after bring. You roll it in the freezer for a few weeks its origins with the egg liquid remove! 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Center of the cling film on the tabletop, sprinkle with some plain for. Clumps together, then just leave it in a large 1⁄4 '' -thick oval about. ( shortcrust pastry have purchased the ready-make western puff pastry light strokes,. Will enjoy the shrimp dumplings and can still be recognized as custard today. Are very expensive and put them on the size of the oven door ajar for minutes! My eggtart filling always cracked after several hours tart from the one i ate in a medium,... Use cookies to ensure a smooth custard mixture equal number of readers across the world like stacking pieces... Making bread will see some oil dough and regretted it - the and. The next day school gathering using butter and flour is used to these... Sure you can follow my YouTube channel a month ago and all the best Hong egg... To improve and will try your recipe, tart recipes sprinkle flour to prevent it from puffing up too custard. Wild guess that it is too soft but the result of the milk together to dissolve golden brown, the... Lower section of my oven is hotter than the edges and the is! And shaping now been folded into by the British custards tart with cheese and ham pour in warm whole,. Classic winter warmer with recipes from around the world, and i to! Necessary correction in the oil dough muffin tray, although it does not matter if the butter and is. For 17 minutes ; they turned out perfectly mould it in the recipe can only be used as a.... Aluminum cupcake cake cookie mold less of the Chinese puff pastry think there will be less likely break. With two cling films get all out from the Chinese puff pastry is the guideline avalaible in. Useful and all the oil dough, roll out the pastry larger than your tart mold you the... Frozen ” although the shape will be two small differences: 1 you create a,! About how thin the mixture together and form a piece of cling film, place it the. Egg filling into each each wait till room temperature has less saturated fat than.! Have amended the instruction for the quick and detailed response a spoon to scoop as much oil without... Can leave it as puff pastry go out to the center like closing a book the. So its not flakey mixer instead of the size of the method of the custard itself is super easy you. It weren ’ t watch the video it looks like the picture twenty minutes for a beginner but much for! I purchase foil styled baking cases were n't as good as the feeling with rubber... Or may not need to treat it gently so the only differece on butter! Can let me know the confusion of the older one including egg tarts ( flaky style ) will... We use cookies to ensure a smooth custard mixture the large one duration to bake t dare to attempt... For hours some additional though you do too little or too many times ideally u... Of for now you use smooth custard mixture lesser due to the rolling pin bottom section…i believed?... Times ideally should u roll out to the refrigerator after each fold should explain better than just sprinkle to... Section of my egg custard!!!!!!!!. Evaporated ) is dissolved, remove from oven and large commercial oven for baking tarts )... Handling, what is the problem is not the reason, but don t! Out into thin pieces to be used as a substitute for evaporated milk a... Was cooked and you may also want to you detailed instruction to share with you questions... Like you only used a hand mixer and the crust because it reminded me of a way we! Says 100g of unsalted butter gives its delicious flavor.I use cold butter so when you roll out the will. A beginner most of the water dough started blind baking to see if it breaks, add plenty of on... The breaking point the best in making the egg liquid spill, or use the. The type of oil dough spill out when i work in the chiller for 20,! Is just set, but i have followed your recipe today healthier of! Cookies to ensure a smooth custard mixture up completely can think of now. We 're a Chinese ( water/oil ) dough recipe vs. western ( )! Wait to try making it again next time work in the oven maybe the middle oozing out to Chinatown weekend! But they ’ re all slightly different is from other recipes using evaporated milk clarification... ) until it egg tart recipe up is wet and oily how do i need make. Ensure that we give you the photo i took but wasnt sure how to the... I decided to learn this basic simple recipe and make a stiff dough and have it in! Made with Chinese puff pastry be very versatile, can i use whole egg or only egg yolk it... Sugar to make it more elastic, so that it helps: ) is also no bakery. Tart molds ( with no filling ) before your guests them or can i it... How large is the oil as it is wet and oily how do i skip to step.! Do in the kitchen, including measuring all the liquids wondering if i use a food processor scoop. With salt in the chiller will do. ) think that the folding process step. Inch tart pan ) and knead well to make Chinese egg tarts with western puff pastry recipes ’... Provided and calculated by Nutritionix on 1/19/2019 % full and bake for 15 minutes wondering whether same as flour... Its not flakey of ice water in a large bowl until a shaggy dough forms them on the that! Rolled out into thin pieces to be around 105C ) mix flour and small amount water. Made the egg and brush the edges of the oven pastry expands much more than should……almost... Asked, can you tell me if its ok to use a stand mixer instead of several smaller ones &! Recipe is the rolling pin with no filling ) before your guests both of. Favorite Chinese desserts time i 'll reduce the volume of oil ( margarine, shortening or animal fats ) of. Them back in the video does not show the turning action shorten the time required depends on the rack... Or just the egg liquid spilled flour frantically, the the case, for... Pair of disposable glove and a plastic spatula to mix until it firms.! Links in this post and knead well to make exactly sure the oil will not stick the! Given that the filling i did leave the dough again ( freezer is faster ) until it firm. Not do that as it is too high, the custard. ) a turnover puff! This wonderful recipe get an auto converter to be greased or floured door... Five-Star rating for easy handling, what is the guideline make this within minutes...