Don’t turn the oven up too high or they will burn very fast. The white egg tarts always tend to take longer to cook. If you don’t want to make 2 kinds of egg tarts, I would use 5 tablespoons for 2 cups of milk when making the yolk egg tarts and only 4 tablespoons for the egg white. The egg white tarts always tend to come out a lot sweeter than their yolk counterparts. They are ready once a toothpick inserted does not move around. Bake in the oven for 20 minutes for the yellow egg tarts and 25-30 for the egg white tarts. To make the egg white tarts, beat 2 egg whites together with the remaining milk and fill the tart shells as well.ģ. To make yellow egg tarts, beat the 2 whole eggs into half of the milk mixture (1 cup) and fill the tart shells about 85% full. Once all the sugar has dissolved, set aside and let it cool.Ģ. Don’t let the milk boil just heat it on the medium so that the milk is warm. Heat the milk on the stove and mix in the sugar until everything is dissolved. Whenever your milk is about to expire use it to make the egg tarts! I made one with whole egg and one with egg whites as well.ġ.
This recipe is super easy to make and doesn’t take up too much time. They are both filled with rich custard that is much “eggier” and less creamy than English Custard Tarts. Strain the mixture through a fine mesh strainer. Add sugar water and vanilla, and continue to whisk until well combined. Step 3 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. The first time I ate Egg Tart was in a Cantonese-style Tea Restaurant when I was a child it is a very common and famous dessert in Canton, the province where I grew up.Įgg Tarts have two main types of crusts: a short crust pastry or a puff pastry, traditionally made with lard rather than butter or shortening. Transfer filled muffin pan to the refrigerator. 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. The Egg Tart originated in Portugal it was introduced in Hong Kong in the 1940s by Tea Restaurants.
The Egg Tart is a kind of custard tart pastry found in Portugal, England, Hong Kong, and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked.
CHINESE EGG TART HOW TO
Today I’m going to teach you how to make a Hong Kong dessert called an Egg Tart.
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