#Egg tart recipe full#
Pour custard equally amongst all tart shells, filling 80% full and following the brim closely. Whisk thoroughly and strain mixture through a sieve to remove bubbles and lumps, for a perfectly smooth custard surface. Remove simple syrup from the refrigerator and add eggs and milk. Stop at about ¼ inch below the top edge to prevent tart breakage and poke a few holes into the bottom crust with a fork. Press the shortcrust pastry circles into foil tins. Use the edge of a clean drinking glass to divide dough into approximately ten equal circles.
Remove pastry dough from the refrigerator and sprinkle flour generously on the surface before rolling out flat with a rolling pin.
#SpoonTip: Chill syrup in the refrigerator until pastry dough has been finished and molded in foil tins, to prevent lumps of partially cooked egg in the custard. Refrigerate in plastic wrap for 15-20 minutes.īegin making the egg custard: Combine sugar and water and microwave for 1-2 minutes, and stir until everything is dissolved. Make the pastry dough: Combine flour, butter, egg yolk, powdered sugar, cold water, and salt by hand or use a hand mixer, until the dough forms a smooth ball and there are no chunks of butter remaining. Just like how the British brought the custard tart as part of a growing tea culture to the southern Chinese city of Guangzhou, where locals adapted foreign tastes for their own streets and fine dining, and how Portuguese pastéis de nata migrated to Macau, so too can you navigate the dynamics of a college campus with a delicious confection to share! Easy Yummy Bake Sale Chinese Egg Custard Tarts (蛋挞 pinyin: dàn tǎ) After thoroughly evaluating my time and resources, along with the potential responsibility of feeding a crowd of hungry students eager for tasty cultural and culinary experiences at club bake sales and crowded dorm living rooms, the recipe for all apocalyptic circumstances, time emergencies, and hungry friends follows.Īfter much experimenting, I’m happy to unveil the basic Hong Kong style egg custard tart recipe for all your egg tart needs away from home and family! This recipe will feed your needs for nostalgia, yumminess, and efficiency in a simple shortcrust pastry filled to the brim with sweetened egg custard. Does putting hours of work into refrigerating two batches of oil- and water-based puff pastry really make the final product taste better if you’re not a truly experienced baker? Would omitting dairy products and using lard in the pastry, like what heritage Cantonese pastry shop Tong Heng recommends, really result in a less runny egg custard and a more authentically fragrant crust, for an average twenty-year-old undergraduate whose cooking obsessions are pasta chips, upgraded ramen, and grilled cheese? It can be notoriously difficult to find a Chinese bakery on any campus. When I attempted to make my own, I realized that Googling egg tarts results in an array of recipes that seem completely impractical for the average busy college student. Each tart is consumed in moments, emitting sublime yellow ooze into a ribbed paper liner, crackly buttery crust breaking through to reveal a deceptively simple custard with the lightly sweetened dexterity of liquified sunshine. My sojourn with the egg tart is always brief, like a magic trick.
0 kommentar(er)
