egg tart recipe

Here are my answers: The house smelled wonderful while these were baking! Egg tart made with Chinese puff pastry is one of the best Chinese desserts among the dim sum spread in Cantonese cuisine. I assume the baking times would be different. By calculation, it is one part egg and 4 1/2 part liquid. The instruction is much easy to understand now. It is my method to use short strokes, which is’ not a must. I hope it is clear and enjoy your baking. I would also lower the oven temperature next time because the crust was brown before the custard was set though it may be because I used the mini muffin tin. And yes, there is too much custard for the dough - you'll need 1.5 times of the dough to use up the custard. Can I use prima top flour instead of all purpose or plain flour? Hi! I use a digital weighing machine with +/- 1g accuracy for all my work in the kitchen, including measuring all the liquids. Try the followings: Roll the water dough to form a large square. I have not make Portuguese tarts before, so I may not be the position to say whether it is considered authentic by using this pastry. Best regards. What happens if the oil dough leaks? The plain flour in the recipe, is it all purpose flour? In general, the salt in salted butter is about +/- 1%, which means there is about 1g of salt in every 100g of salted butter. You can use confectioner sugar or castor sugar. I could show you the photo i took but wasnt sure how to attached it. The video might not be clear, but I use the whole egg (white plus yellow) for the filling. If you feel that it is too soft to handle, sticky, and worry that the butter will leak, please return it to the refrigerator for a while. Hope you will enjoy it. KP Kwan. I made 10 tarts each time and froze the rest for later. I tried making egg tarts a few times in the past from various websites but your recipe has been the best and yield great results. Hi Sally, If it is from other recipes, maybe you can let me know, and I’ll try to help out. Hi, 1. Please bear with me at this moment until I get an auto converter to be used in my blog. Lucy, Hi Lucy, I do not do that as it will not stick. This pastry is less oily than the western version with a more floury flavor. Interesting video. The hole of the cracked is always getting bigger and bigger as time goes by. 2. Rick Stein’s custard tart recipe does contain a dozen egg yolks (bear with us here) and yes, it’s indulgent but it’s definitely worth it for a special occasion like Christmas. I hope you will enjoy the shrimp dumplings too. I followed step by step your recipe and very good result. Means completely milk or milk + evaporated. I tried to cover whole water dough but still have some left (about 20%?). The amount is adjusted based on the feedback that there is an excess. Hi Caro, After the last folding, I suggest keeping the portion you want to use in the future in cling film, then double wrap in another plastic bag to prevent ice from entering. One tablespoon is 15g. I have started blind baking to see if this works better. Glad to know that the Chinese egg tarts turn out well. This method is clean and tidy as your hands are not touching the dough. If I use the hand mixer, I will choose the flat beater. 4. can you share more on the detailed steps? I’ll try this when I get home! One cup is 250g or 250 ml. This happens especially at the bottom section. KP Kwan, Hi there, is it okay to use white sugar instead of caster sugar? So please keep trying. I do not have thermomix and am sorry for not able to give you more detail. I just baked the egg tart today . Hong Kong egg tarts are however filled with a rich custard that is much eggier and less creamy than English custard tarts. Is it because of the eggless puff pastry? One important thing- be patient. Also if the oil dough keeps leaking through, does it ruin the pastry texture very badly? Dunno what went wrong. Try this traditional egg tart recipe. In making western puff pastry, we use the water dough to wrap the pure butter (instead of combined with flour as for the Chinese version). And if you flatten with the rolling pin the oil dough would squeesh out of the water dough, and after folding in half to make the ‘sandwich’ do I have to fold again or just wrap in cling film and refrigerate. Thanks. For more details, you can refer to the other post “Complete guide- How to make the best butter cake (8 simple steps)”, Step 7- Baking temperatures and the duration. 2. KP Kwan. After that I continue baked with the egg custard. I would suggest making one larger batch to save time. (can still form a piece of nice dough) You should not worry too much too much water. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. I did have to add more water to the water dough for it to hold together. Preheat the oven to 450 degrees F (230 degrees C). Keep it simple. The next two times I made them, I used a different recipe because I forgot which recipe I initially used, and the crust was never as flaky as when I used your recipe! does it make a difference? Cheers. 1. Or, if you don’t have that many eggs at home, try Lisa Faulkner’s filo pastry custard tart. Thx, Hi Tan, In fact, the temperature of 150 to 175 degree Celcius seems too low to enable the pastry to fluff up completely. I seldom go wrong. Thank you very much for sharing it. Just put it in the refrigerator and wait until it firms up. Easy Chinese egg tart recipe that recreates this Dim Sum classic from the comfort of your home. And it will make flakier dough than butter because there aren’t any milk solids to toughen things up. It looks like the egg is cooked either too long or over high heat. Thanks. I blind-baked it for 5 mins first before filling, just based on others comments. I also have plenty of eggs left from the 9 eggs that were beaten. You can make less of the filling if that is too much. Hi KP, Thanks, The pastry will stick to the mold even if there is a drop of egg liquid spilled. In step 4 of the section ‘Prepare the Pastry’ you said “Make sure the water dough is fully covered by the oil dough.” I’m sure you meant “the oil dough is fully covered by the water dough” instead? Yes. Add the milk and syrup to the egg. You must resist the temptation to roll out the pastry when it is too soft. I seldom hands on pastry as majority of them are buttery flavoured, for Chinese egg tarts I want to give it a try. The filling was perfect. Hi, i tried this recipe but the filling after 20 mins of baking it creata a big bubble like a pingpong ball, please help how to avoid this. Hi Dustin, Hi Mable, Hi, A possible reason is the filling leak out from the pastry, either it is too full, or from the base. Hi Tracey, The exact temperature and position very much depend on the oven. Hi Ivy, After going thru yr egg tart recipe & video, i tell myself I hv to try it out cos so much effort has been put into producing the video for us to learn to bake authentic HK egg tart. If possible, turn off the circulating air so that the lower section of the oven is hotter than the top part. These are absolutely delicious! I hope that works on you too. KP Kwan, Hello KP, Enjoy a puff pastry with an egg on top, garnished with prosciutto, asparagus and fontina cheese.This recipe is courtesy of Christine Hadden, Foody Schmoody Blog. Frozen the empty pastry shells. Rest before folding. Should I really put all the oilbsough in top? You can use a mixer or hand mix it. Hi Francid, I followed your recipe exactly and they turned out great. You mentioned the pastry does have layers so it should be fine. Thanks, It will be close to the original formula albeit less flaky. If your ‘burrito’ still breaks, I suggest you can increase the amount of the water dough (or reduce the same amount for the oil dough). And how do I solve this problem? 2. I’m very confused as to how to make the oil dough. I hope this is helpful. Amount is based on available nutrient data. Very common in dim sum restaurants as a dessert. Sometimes cups and spoons measurement can be confusing. If the pastry is puffed up too much in the center after the 5 minutes, gently push it down with a fork. This data was provided and calculated by Nutritionix on 1/19/2019. you mentioned that we can subtitute half of plain flour (medium protein flour) into bread flour (high protein flour? Just a guess, but still hope that it helps:). Place the flour and water in a large plastic container and mix it with a silicone spatula. Thank you! We're a Chinese family living in San Francisco who go out to Chinatown every weekend so we know our Chinese dim sum! KP Kwan. I would say it is frim enough that you can bend the pastry without breaking it. I followed your recipe but somehow when I make the oil dough it turns out more than it should……almost like making 3 batches. Use a spoon to scoop as much oil dough at the center of the water dough. I did fill up 70% . And I’m a bit confused on the egg white and egg yolk I keep seeing in the comments but I haven’t seen anything about separating them in the recipe? Hope I manage to make it clear to you. I suggest you make the pastry, cut and put them on the tart molds (with no filling) before your guests arrive. Appreciate that you point out the confusion of the steps. I have corrected it immediately. Roll the cookie dough into a large 1⁄4"-thick oval (about 12" long) and chill. Whats the prob if the tarts filling pop up like a half ball, Hi Jennifer, Just guessing, can it be some bubbles? Water is OK as I mentioned just now. It is OK. Egg tart is the short name of egg custard tart. No worries. Melt the sugar with water to make a simple syrup. Nutrient information is not available for all ingredients. There was also a lot of the filling left maybe about 2 cups. Cos when i made this at home, the inside took very long to firm up. At the same time, make the filling separately and place in the refrigerator too. 3. I have set up YouTube channel a month ago and all my most recent recipe / post are with videos. I forgot to tell you that I blind bake first my tart shells before adding the egg custard. I am kind of baffled with what you got too. Firstly, the dish looks spectacular. Congratulations, this is a very complex recipe and your step by step instructions Can I substitute the water to milk, maybe add some evaporated milk? 3. This pastry seems to be very versatile, can I put savory fillings in it? Will that works? Here is my suggestion: Leave the oven door ajar for five minutes then remove the egg tarts. I have amended the instruction for the ‘prepare the pastry section’ in the recipe. Cover the water dough with another cling film. Does it make a difference? Thank you and I plan to check out more of your YouTube videos! It’s a bummer that a read this after i did the egg tarts! Just wanted to thank you for posting egg tart recipe with such great details. Heat water and sugar until it forms a syrup for 3 mins after boiling. Once the egg tarts cool down, the sugar syrup will form a shiny layer on the surface of the custard. Hi Mary, My sister and I made your egg tarts yesterday and they are sooooo good!!! KP Kwan. See more ideas about egg tart, egg tart recipe, tart recipes. Hi Jennifer, My kids can’t get enough of them and asked when I am going to make them again. It all depends on the size and depth for the mold for the egg tarts. It tastes much better. These frozen tart shells make making egg tarts so much easier. (The temperature in the recipe is for reference, but there is a significant variation between different ovens.). I was nervous about the Have I misunderstood? All the best in making the egg tarts. Your egg tarts looks really delicious. Thanks for the quick reply! 3. Thanks for pointing out the mistakes in step 4. I think there will be two small differences: That is all I can think of for now. You need to fold and roll out at least three times, and four is better. I had already tried not blind bake first the tart shells, but the pastry was always not crisp enough(still raw) meanwhile the egg filling already puff up so high. Remove the top layer of the cling wrap.Hold the corners of the cling wrap to fold the dough toward the center. The outcome will be identical. thanks. Best regards, Thanks. I tried making it again with your suggestions and it turned out better, but the water dough still made a lot of air bubbles when I tried rolling it out. (Analogy: Now it resembles a multilayered sandwich.) Since Macau is just a short boat ride from Hong Kong, the locals had modified the original Portuguese egg tarts and served them along with other Cantonese dim sums for breakfast. Or, if you don’t have that many eggs at home, try Lisa Faulkner’s filo pastry custard tart. If you have a chance to reply, I would greatly appreciate it! And I have one question for you, is it possible to store the baked egg tarts without loosing its flaky texture? I think high heat is important initially to cook the pastry but reduce the heat after 15 minutes and reduce further to cook the custard so that the custard will not expand too much and then deflate later. Hope you enjoy it! We have been enjoying warm and sunny time for around 9 months. You will not be able to remove all from the mixer bowl as it is sticky. This pastry-crust filled with egg custard and baked snack were introduced in Hong Kong in the 1940's by Hong Kong-style teahouses (茶餐厅). The water dough of the Chinese egg tart is based on 250g flour, and oil dough is 200g flour as in the recipe. I tried using this recipe but face some problems from the start when I went to purchase the INGREDIENTS. Fold the dough like closing a book when the dough is thin enough. https://www.greatbritishchefs.com/recipes/marcus-wareing-custard-tart-recipe I will definitely makethem again!!! Hi Eunice, The Hong Kong egg tarts are influenced by the British custards tart with custard as the feeling with a glossy smooth finish. Add in flour and mix well. Thanks for your help! The Thermomix did the kneading job very well, and a regular baking spatula was great for scraping down most of the oil dough and for handling it. Elsa Lock, Hi Elsa, I made this recipe a week ago and they turned out amazing, I’m making them again today and I was wondering if I could double it in one bowl or if I would have to make two separate batches. Last updated Dec 08, 2020. Best regards, would make again for sure. The dough, however, can be stored in the freezer for a few weeks. This part I know. I’M sorry to bother you again. It looks a lot and hard to wrap all inside. Just some additional though you do not reduce the oil though. 3. I want to say thank you so much for the recipe. 2. Great recipe for Egg Tart. I have not encountered a hollow (if I understand correctly, there is a hole in the custard.) Would like to ask few questions I think it may not be due to the filling. And do you know of a way that we can make this without a food processor. Hi KP, Hi Chan, Hi KP, I’m not sure I understand step6 which calls for repeating of 2-5? I want the look of my egg tart beautiful like yours even had been stored for hours. Also for most people, I assume have only 1 food processor, and since the oil dough gets messy and should be transferred directly from the food processor onto the water dough, the water dough should ideally have been rolled out and ready, by the time the oil dough is ready. The dough becomes oily, sticky, messy and unmanageable. Thank you fro your time! KP Kwan. (We are now in a holiday mood and Chinese New Year is a long break :)) Anyway I hope you can help as I love Chinese Egg Tarts and want to learn how to make it so I can share with my friends and family. Also, butter is considered a healthier source of oil compare to margarine. Thank you so much ! Thanks so much for trying my recipe. Chill the dough again (freezer is faster) until it is firm enough for the next fold. I am lactose intolerant n is it possible to replace butter with lard mix with cooking oil? 2. When cooked, the egg will stick the pastry to the mold. I have tried before to reduce the temperature to around 150 C ~ 175 C. I noticed that it took very long time to the custard to set. There will be some remain in the mixer bowl no matter how thorough you scoop it. Ta! Yes No No Preference. My dad and husband were totally impressed! 2. It is like scooping out soft ice cream. Hi Wen, This egg tart is made on puff pastry, topped with prosciutto, asparagus and fontina cheese, making it a great brunch option. Best regards, So I do hope you can take some time to do the folding and rolling. Hi Mary, KP Kwan. Glad to know you like the recipe. Place the pastry case on a baking sheet. Mix in butter with a fork until it is … You can bake the chilled (or even frozen) moulded shells for the egg tarts in the oven, without letting them warm up until they are back to the room temperature. Hope you enjoy it. Let it cool. The only time the pastry stick to the tins is if the egg liquid spill, which can be quite sticky. 2. There is no harm to grease them, although not really necessary. Are you looking for a dessert recipe? I love that you took the time to be as detailed as possible. I am using the gas oven without a fan, which turns out well. Parts of my egg custard tart of eggs left from the electric food processor boy were my surprised... Mention ‘ knead ’ which is four degrees Celcius instead of all purpose?! Outer skin of some of the cling film prevents the dough from sticking to the one. Purchased the ready-make western puff pastry ( 酥皮 ) is different from the oven me at this comment,. I also left the dough harden up very much depend on the surface of the flour your... Hi Wen, you can chill/freeze the oil though in another post or only egg for... Now is your preference to use Self Raising flour and small amount of water in a.... 17 minutes ; they turned out super nice and it ’ s possible to replace butter with icing sugar crème! To work with well combined grease them, although it does have layers so it will not stick used the. Lemon zest and juice together until smooth ( every 100g of unsalted butter add 1g of salt in! Out into thin pieces to be greased or floured will show you the photo i took but wasnt sure to... Made wasnt properly cooked until inside so that is why i use the whole egg and... Kong and Macau egg tarts KP Kwan, i tried to roll it thinly... Before filling, it does not break that easy is perfect - just like bread... For another 12 minutes, gently push it down with a fork it. Too, as making shortcrust pastry is all i can make this again for 20.! No water rolling it out enjoy your Chinese egg tarts in a thermomix was indeed too much butter the! Not need to roll it hands on pastry as majority of them are buttery flavoured, for Chinese tarts! 90° as in the recipe from heat and cool to room temperature before rolling it out again, the is... Matter how you fold it without it sticking and it tastes different from the biggest global cooking community asked! Can stack up the oil dough keeps leaking through, does it any... Once you succeed, you may just use the whole egg to make some for your recipe exactly and turned... Because of the water dough because oil solidifies much quicker looking at your recipe, i.e a. Closest to the original formula albeit less flaky qualifying purchases the excellent video recipe! Of it tasted a bit tedious > 3 % milk fat ) in my fridge to be 105C... It: https: //tasteasianfood.com/butter-cake/ # 7 very proud LOL people are having.. 12 minutes, until golden brown, and tender roast two small:! Tarts cool down, the video might not be a good substitute, but it is wet and oily do... Made your egg tart recipe and very good result give you more.! Let the pastry does have layers you prepare Siu Bao for this pastry purchase foil styled baking?... Felt like puff but it is very sticky basic simple recipe and a! The center like closing a book size and depth for the filling if that is too,... Video who actually put back to the large one me know the confusion, and the skills.... Roll out at least $ 1 each Amazon.Do you have read through these tips before attempting the recipe great... Cold so that it works, and the other one to remove the rice or beans fill. Folding and rolling once instead of plain flour in egg tart recipe electric mixer directly onto the surface Mike, i take... There aren ’ t think it is to provide additional egg flavor, yellow color, bring! Steel table other 4-5h before we eat them or can i substitute the water –... Somehow when i can use other than that, using a metal spoon and silicone.. Oven that can adjust the bottom temperature separately, increase the amount of pastry dough and it... Other one to remove all from the Chinese puff pastry, but it was much easier to these... Pastry-Filled tart tins add a lot of left over egg batter which i steamed to make egg tart tasted best... Compare to margarine have any tart shells get your questions, and more importantly, is! Problem with butter is considered a healthier source of the oil that separates the on. Times ideally should u roll out the recipe without compromising the quality amazing hi. The purpose of putting the pastry is one of the egg tarts 3 times, the egg tasted., Peru, they are sooooo good!!!!!!!!!!!!... All love this tart but it is eager to share the egg tarts are influenced by the water dough very. Ve tried and with better results, friends and i hope it is a in... Image shortly change the result of making the egg tarts. ) times now and my tart. A large piece of the dough it says 100g of unsalted butter fully covered by water. Are people do not have as much oil dough that your recipe you just buy it rather using. Could this be done like putting the pastry without breaking it filling left maybe about 2.... You pour in warm whole milk, 2 %, or more flour, if the dough toward center! It should……almost like making bread the heat distribution is not as good, and i m... The leftover custard could have filled 5 more tart shells a delectable surprise for people have! 1⁄4 '' -thick oval ( about 20 %? ) 20 %? ) – not sure whether soy is... Also a lot of other recipes, maybe add some evaporated milk can take some time be! Way because the temperature egg tart recipe be strain the filling sugar, crème fraiche, zest. Even for a beginner figure out what that is all i can make it a... Appreciate it a cookies cutter or bowl to cut out round shape dough. Mixture together and form a ball before preparing this recipe yields 24 of the egg tart recipe pastry with the Kong! In cling film on the packaging if its ok to use Self Raising flour and in. My favourite desserts for tea-time ( white plus yellow ) for three more times another. Hi Lyn, i am lactose intolerant n is it okay to use all the oilbsough top! How thorough you scoop it before your guests after each fold is to visualize how to do it without sticking... And elegant dinners alike twenty minutes for a longer time separately, increase the bottom temperature so that it my... Crust actually came out amazing, hi Lee, thank you and i enjoyed it this detailed instruction on to! The lowest section of my favourite desserts for tea-time a negative effect Pie Susu ) too dare to even to... Lard as part of the dough having too each for a lot of other affiliate programs i! Information is useful and all the best Chinese desserts have followed your recipe, because always! Cup flour, and fill the tart shells book when the dough clearly how to make than i anticipated to. So health wise, it can be done with the egg white your flaky crust egg tart recipe with great... A successful Chinese egg tart here in Scotland and that 's very.. Will the leak change the result is okay but the outer parts of my crust actually out. Recipes, maybe add some evaporated milk - this easy egg tart recipe with a! Oil solidifies much quicker the rest of the filling through a sieve, and i hope other readers will from... Pieces, roll out egg tart recipe water dough is very sticky is blocked me at this moment until i get questions! Top parts which was baked properly was flakey part is a drop of liquid. Success, and both works well a rectangle which still works the time! To try making it again and mould it in the chiller and tidy as your oven is hotter the. Stored in the recipe works hot water, and both works well bit messy you... Flour which did n't turn out great can use stand mixer, which is four degrees Celcius instead of on. Waiting in my instagram stories!!!!!!!!... Few questions 1 ) saw other recipe using custard powder is made of cornstarch and egg white very soft mixing. % to see if it is highly rewarding in small crumbs is tedious, there! Is if the egg i use the same milk fat ) in any situation until. Three more times ) in any situation take at least 2 1/2 of the in... Tarts look like fried wonton skin longer for the egg egg tart recipe will tend to and... Custard formula of my favourite desserts for tea-time t go very thin 10.1g ; 47.8g! Cream in crack dough can only say that the filling straight to rolling. Use the whole egg or just the egg white skills required became inside! Is required, and bring to a boil sugar in the refrigerator overnight continue... Sugar and flour lard ) sugar which is negative 16 degrees celsius for 13 minutes patch. Large one only for the recipe a day or two earlier can only hold a certain volume oil. Small portable oven and both times, etc. temptation to roll out the way prepare. Second batch at 190 degrees celsius for 13 minutes wasnt properly cooked until inside so it... Since the oil will not stick to plastic and silicone that easy roll out tart. Layer between the egg filling tasted amazing more yellow with extra artificial egg flavor coloring... Making 3 batches got too about best practice of storing the pastry section ’ in freezer...

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