Egg tart. 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. 에그타르트 만들기 : Portugal Egg Tart Recipe : エッグタルト Spray the tart pan with a light coating of oil.

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) during. Hong-Kong style egg tarts are probably my favorite pastry. You can cook Egg tart using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Egg tart

Prepare 100 grams of sugar.
Prepare 1 of egg.
Prepare 175 grams of butter.
It's 350 gram of plain flour.
You need 6 of eggs.
Prepare 4 of egg yolks.
You need 200 ml of golden syrup.
You need 200 ml of fresh milk.
It's 200 ml of water.
Prepare 2 tsp of honey.

And the best part is…they can be made Chinese or Hong Kong egg tarts can be found in Hong Kong, Macau, and other parts of China. You can reduce the sugar used on the crust and the filling to fit your taste. Homemade yummy Portuguese egg tart with egg tart wrapper recipe and custard filling recipe. I have been waiting for quite a long time for a cooler fall here.

Egg tart step by step

Preheat oven to 180°C..
Pastry: Place sugar, egg and butter in mixer and beat until sugar is just dissolved. Add sifted plain flour and mix until dough holds together. Take a teaspoon of dough and create the base on the tart cases. Add more to create the sides. Make sure there are no cracks and dough is pressed firmly into cases. Bake at 180°C for 8 minutes, remove from cases and let cool..
Golden syrup: Dissolve 140 gm sugar in 120 ml water and bring to boil. Add 2 slices of lemon and let cool..
Custard: Lightly beat eggs and egg yolks. Combine egg mixture with golden syrup, water, milk and honey. Mix well and strain..
Pour custard into half balked pastry shells and bake at 170°C until custard is set..
Open oven door slightly to release heat so the custard doesn't burn..

Here's the gee tart recipe that I used. Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. This Cantonese Egg Tart is a very traditional Chinese dessert that you'll find in many Hong Kong restaurants (茶餐廳 Cha Chaan Teng). When I traveled on a bus one day during my holidays in Hong.