Hong Kong Egg Tarts. Hong-Kong style egg tarts are probably my favorite pastry. And the best part is…they can be made at home. The best Hong Kong egg tarts are made from the Chinese puff pastry, which is slightly different from the western puff pastry.
Stir in sugar water and also evaporated milk (if adding vanilla, add now).
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.
One year after moving to Guangdong province, I began to There are two famous types of egg tart here in my country—one is Hong Kong style and the other one is Macao version also known as Portuguese Egg.
You can cook Hong Kong Egg Tarts using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Hong Kong Egg Tarts
- You need 150 g of flour.
- You need 75 g of powdered sugar - divided.
- It's 90 g of butter.
- You need 3 1/2 of eggs - divided.
- It's 250 ml of condensed milk (sweetened).
- It's 1 tsp of vanilla extract.
- Prepare of butter - for greasing.
Still, as with every good dessert, it is of utmost importance to weed out the ones that are merely good, and give praise to those that are life-changing. Even Hong Kong's last British governor Chris Patten was famously a fan of their egg tarts! You don't have to travel all the way to Macau. However, others say the egg tart is strongly influenced by the Portuguese pastry, pastel de nata, which came to Hong Kong via neighboring Macau.
Hong Kong Egg Tarts instructions
- 150g flour, 30g powdered sugar, 90g butter, ½ egg Mix flour, part of the powdered sugar, butter, and part of the egg by hand. Refrigerate dough for approx. 10 – 15 min..
- 3 eggs, 45g powdered sugar, 250ml condensed milk (sweetened), 1 tsp vanilla extract Preheat the oven to 180°C/350°F. Mix the remaining eggs and powdered sugar, the sweetened condensed milk, and the vanilla extract until smooth..
- Butter for greasing Roll out dough, and cut circles. Place in a greased muffin tin. Pour the egg filling inside..
- Bake for approx. 15 min. at 180°C/350°F..
While the two pastries are similar, Macau's egg tarts bear a caramelized top layer, unlike Hong Kong-style tarts, which are glossy and smooth on top. Hong Kong egg tarts are however filled with a rich custard that is much eggier and less creamy than English custard tarts. Also, dan tat is served piping hot and is not sprinkled with ground nutmeg or Famous bakery Tai Cheong Bakery in Hong Kong is now synonymous with the emblematic egg tart. An egg tart expert at one of Tai Cheong's new outlets shows us what goes into the making of one of Hong Kong's favorite foods. (CNN) — Many Hong Kong residents will recollect the smell of crispy cookie crust and sweet egg custard along Lyndhurst Terrace in Central with great affection. The egg tart is a kind of custard tart found in Cantonese cuisine deriving from the English custard tart and Portuguese pastel de nata.