To guarantee a smooth surface, the egg tarts cannot be baked at high heat. It is also a must to ensure that the sugar is fully dissolved before pouring the mixture into the pastry shells. In this recipe, the recommended amount of sugar is just nice and will not be too sweet. Some prefer to use condensed milk because adding too much sugar to the egg mixture will not only make it too sweet but also creates the caramelized dark spots. With just fresh milk and custard powder, you will be able to recreate the signature creamy taste without an overpowering milk flavour. These Chinese egg tarts are made without condensed milk or evaporated milk. To keep the pastry light, do not over mix the dough after adding the egg or it will turn into a chewy pastry. Kneading the dough would encourage the creation of gluten. Mixing moisture (egg) with wheat flour will create the sticky and stretchy protein which is known as gluten. Besides corn flour, you may substitute it with tapioca flour. In this recipe, I used a mixture of all purpose flour and corn flour for a guaranteed crumbly and light consistency. This pastry dough is airy and not as oily as the Western pastry. You can use it if you are in a rush but it will not give the same flavour and texture like that of the Chinese pastry dough. The pastry is another reason that makes these egg tarts so special. The shell is crustier and not as airy as the Chinese tarts. It has a glossy smooth texture, spotless and the texture of the even filling is denser compared to nata.Īs for the taste, the Portuguese tarts are sweeter as they use heavy cream which makes the filling milkier. Unlike pastel de nata which has caramelized spots on the filling, these Hong Kong-style egg tarts are smooth in appearance. Super easy egg tart Differences between Chinese and Portuguese egg tarts Moreover, the ratio of the ingredients are measured to perfection. It can be replicated without issues and is fool-proof without too many steps. This is my easy to-go recipe whenever I have cravings for egg tarts. Making egg tarts from scratch is not as tough as you think. Why is this the best Hong Kong egg tarts recipe? Mostly sold in bakeries and dim sum restaurants, these egg tarts are well loved in Malaysia, Singapore, Vietnam and Philippines. It's almost a creamy filling that melts in the mouth along with the buttery pastry. Combining the best of both worlds, these egg tarts have a crumbly pastry shell and a glossy soft custard filling. Drizzle mixture over each tart and serve immediately.Chinese egg tarts are a spin off from the popular Portuguese pastel de nata and has the influence of the English custard tarts. In a small bowl, mix honey with orange juice until blended.Carefully remove each tart from the muffin pan. Remove tarts from the oven and let cool slightly. Reduce oven temperature to 350F and bake tarts for another 5 minutes, or until custard is set and slightly browned on top.Fill each empty pastry shell almost to the top with custard, then transfer muffin pan to a sheet tray and bake for 10 minutes. Strain the mixture through a fine mesh strainer. Add sugar water and vanilla, and continue to whisk until well combined. In a large bowl, whisk together eggs and evaporated milk.Transfer filled muffin pan to the refrigerator.
Repeat with the remaining puff pastry until all cups are filled. Using a cookie cutter or the edge of a drinking glass, cut out 3-inch circles from the puff pastry, then nestle each circle into the cups of the muffin pan. Lay puff pastry across a cutting board.
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