Hong Kong Egg Tarts
Recipe Overview
Overview
The Hong Kong Egg Tart is a beloved pastry that perfectly encapsulates the region’s culinary heritage. With its origins tracing back to Portuguese influences, this tart features a delicate, flaky crust made from a unique blend of water and oil dough. The use of lard instead of butter not only enhances the texture but also gives it a distinct flavor that sets it apart from other pastries.
The filling is a simple yet delightful mixture of whole eggs, sugar, and evaporated milk, which creates a creamy custard that melts in your mouth. The process of making these tarts is meticulous, involving multiple folds to achieve the desired flakiness. Watching the chef expertly roll and shape the dough is a testament to the skill and tradition behind this iconic treat.
Whether enjoyed with a cup of milk tea or on its own, the Hong Kong Egg Tart is a must-try for anyone visiting the city. Its combination of textures and flavors makes it a perfect snack or dessert, embodying the essence of local culinary culture. Each bite is a reminder of the rich history and craftsmanship that goes into making these delightful pastries.
Recipe Details
Steps & Tips
Combine flour, milk, and eggs to make the soe dough.
Incorporate lard into the dough for flakiness.
Tip: Use milk powder for a milky flavor and better caramelization.
Roll out the dough and perform book folds to create layers.
Use a cookie cutter to portion the dough for the egg tarts.
Tip: Dust flour over the dough to prevent sticking while rolling.
Place the cut dough back into the freezer to chill.
Whisk together whole eggs, simple syrup, and evaporated milk.
Tip: Let the egg filling rest to ensure a homogeneous mixture.
Clean the molds and press the dough into them.
Tip: Ensure the tart shell is thin at the bottom for proper cooking of the egg filling.
Fill the lined tarts with the egg filling.
Bake the tarts in the oven for about 20 minutes.
Tip: Baking time may vary depending on the day and oven temperature.
Watch for the dome shape as the tarts bake.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Chia Egg
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Hong Kong Egg Tarts are made with two types of dough: a water crust and an oil crust.
- •The use of lard in the dough contributes to its flakiness and unique texture.
- •Evaporated milk is added to the filling for a creamier consistency compared to regular milk.
- •The tarts are baked until they achieve a golden brown color, indicating caramelization.
