egg tart recipe

1. Hi Mary, This looks wonderful! I have tried several egg tart recipes and nothing was as authentic as yours. The result is okay but the inner layer of puff pastry is too soft but the outer achieved the flakiness. If it is from other recipes, maybe you can let me know, and I’ll try to help out. Use a spoon to scoop as much oil dough at the … The filling features cream and eggs. Too little water. In your recipe, the amount of egg (2 egg yolk is about 32g) is not equal to the amount of liquid (150ml milk). Making puff pastry is tedious, but it is highly rewarding when you enjoy the fruits of your labor. It will expand a bit during baking and if it spills, the egg will stick to the mold and make it very hard to remove it. The expansion will force the custard out of the mold. You can reduce the volume of oil dough in the recipe if you prefer a more easy-to-handle recipe. Bake pastry for 15 minutes. i would love to do this in a thermomix. I am going to try and make it this weekend but had a question – do you put the tart molds on a baking sheet when you put it in the oven? And it will make flakier dough than butter because there aren’t any milk solids to toughen things up. 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. https://www.allrecipes.com/recipe/218037/portuguese-egg-tarts If that happens. Hi KP, Prick some holes on the bottom of the pastry with the tyne of the fork. would make again for sure. Do not use bread flour or high gluten flour. Hi, this is KP Kwan. Is there something that can help to enhance the taste? Lightly … This method is clean and tidy as your hands are not touching the dough. Thank you for sharing this piece of recipe. Hi Sally, Thank you for sharing such a thoughtful recipe on traditional Hong Kong egg tarts! Are you looking for a dessert recipe? So many flaky layers!!! I hope this information is useful and all the best in baking. I gave it four stars only because I have yet to make the shell myself and the store bought ones doesn't match the egg filling as well. Now finally it comes! I tried to make the egg tarts, but if I follow the recipe it looks like I have more oil dough than you in the video. Approximately what dimensions should this be? 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. Really happy to know that my Chinese egg tarts recipe is useful to you, and your friends and family love it. In a medium bowl, mix together the confectioners' sugar and flour. Thank you Patty. Hi I made the egg tarts today using your recipe! The flavor of Hong Kong egg tarts fresh from the oven is simply amazing. KP Kwan, Thank you for the quick and detailed response! The Portuguese version of egg tart. Thanks, Fold both ends of the dough toward the center like closing a book. Stop pouring about 1 ⁄ 8 to 1 ⁄ 4 inch (0.32 to 0.64 cm) … Firstly, the dish looks spectacular. 3. It cracked and even cracked more when completely cooled after several hours. Thank you. After that I continue baked with the egg custard. This way can cut short your baking time next time. Although there are all kinds of egg tarts in the market, I still think that the original flavor egg tart tasted the best. Hi KP Use a spoon to scoop as much oil dough at the center of the water dough. Just think of the filling for the western style puff pastry and shortcrust pastry. I did it twice and same amount every time……don’t know where I go went with the ingredients……only possibility I could think of is wrong measurement for the butter. HI Eelynn, Regards, For some one who has a Thermomix and a hand-held food processor, I found the oil dough too big for my food processor, and the bottom parts of the dough kept getting blended while the rest of it got stuck at the top without getting to the blades and there wasn’t much room to stir the dough around manually. KP Kwan. Words cannot convey how tender our tart turns out. Strain the eggs through a sieve, and whisk into the sugar mixture. Hi Manda, Percent Daily Values are based on a 2,000 calorie diet. Macau’s version resembles the Portuguese tarts with a scorched caramelized exterior. The dough from your recipe was enough for 20 tarts. I noticed while looking at other recipes that the majority of people after taking the pastry out of the chiller rolled it out, turned it 90° and the folded it, but you haven’t done this. Kim. If you’re unsure what treat to bring to your friend’s dinner or potluck and you’re short on time, you can easily gravitate toward this recipe. Is there a possibility that the oil dough is still “frozen” although the water dough is soft enough to work with? However I wanted to note and suggest a couple of points for your consideration, if it hasn’t already been mentioned before: I halved the recipe. Great recipe for Egg Tart. Add the rest of the milk and cream in. Just add 1% of salt (every 100g of unsalted butter add 1g of salt) in any situation. Pour the … 1. The water dough of the Chinese egg tart is based on 250g flour, and oil dough is 200g flour as in the recipe. I was wondering if I could replace some butter with oil? Every oven will give you a different result. Hi Sonal, Guess I’ll give this a try. Once the egg tarts cool down, the sugar syrup will form a shiny layer on the surface of the custard. The egg custard tart included a shortcrust and puff pastry case filled with a mixture of cream, milk, or broth with eggs, sweeteners such as sugar or honey, and sometimes spices, for example, nutmeg. The middle of the tart should be more like a flan. 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). The most significant difference is that the Chinese version is less oily. Best regards, I would like to know more about best practice of storing the pastry. Jul 3, 2019 - Explore Richard Tung Yee Hoong's board "Egg tarts recipes", followed by 19806 people on Pinterest. I have purchased the ready-make western puff pastry and store for a few months without losing the texture – still flaky. There was indeed too much custard for the amount of dough. The flat beater or the dough hook attachment is better? The egg custard was perfect and pastry layered and crunchy. The method is a bit messy if you do not use the food processor, but it is nearly identical. I can understand how difficult it is to visualize how to do it without the access to my YouTube video in China. Thank you so much for your service!! If the pastry is puffed up too much in the center after the 5 minutes, gently push it down with a fork. If you do it more than four, the layer will become too thin and break, which will have a negative effect. I had to use Self Raising Flour which didn't turn out the way it should like the picture. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. When you are troubled with the oil leaking from the dough, most people will reach out to the flour container with both hands full of sticky oil mixture. Place the pie crust mix into a bowl, and lightly rub the butter and water into the mix until the mixture … Is there any way to prevent that? Keep it simple. The tart shells were crispy and felt like puff but it does have layers . Elsa, Hi Elsa, thank you, Hi Elkie, For butter, is it salted or unsalted Egg tart is the short name of egg custard tart. Please bear with me at this moment until I get an auto converter to be used in my blog. Egg Tart is one of my favourite desserts for tea-time. I have tried baking the tarts but I found that the base was still undercooked when the egg was cooked. Just that the folding part is a bit tedious. The cleanest way to roll and fold the dough is to use two cling films, one at the bottom and another on top of the dough. Use a cookies cutter or bowl to cut out pieces of round pastry which are slightly larger than the area of the mold. Just wanted to clarify, so if I was using unsalted butter in my oil dough, then I have to use 3.25g of salt to this dough as well? If that is the case, look for low gluten flour (those call cake flour or pastry flour). You can use stand mixer too, as long as you accomplish the work. Thanks. Keep it cold so that it is easy to handle. Hope I manage to make it clear to you. Hope you will have a successful Chinese egg tart making session. 40 grams sugar I work in the restaurant so that there is no issue for my extra egg yolks . You will not be able to remove all from the mixer bowl as it is sticky. Do not fold the pastry if it is too soft. The tart shells came out perfect and golden but the custard was overcooked on the top- there was a thick gel-like layer instead of wobbly custard goodness. Egg– makes the tart crust richer and binds the ingredients. I always wonder to how the egg tarts from bakery are still flaky despite being baked from several hours ago. […]. I hope that works on you too. The slightly nutty short-crust pastry makes the perfect crumbly case for a rich Thanks. Transfer the baking sheet to the oven and bake for 15 minutes. Instead of doing that, cut and place the pastry in the mold. Thank you so much. 3. By calculation, it is one part egg and 4 1/2 part liquid. I used a muffin (12) mini muffin (24) and 2 four-inch tart pans and still had enough dough to make more. Is anyone here have the answer? This is because of too much mixing (and too long) will tends to have butter sticky everywhere, if you use your hand. However, I have used both the small oven (for home use), and the commercial oven and both works well. And also it always shrinked down at the center. Here is my suggestion: 421 calories; protein 10.1g; carbohydrates 47.8g; fat 21.4g; cholesterol 201.8mg; sodium 190.3mg. What size eggs do you use? The tart will not stick the mold, so less butter/oil should be fine. It was my 1st ever attempt on making puff pastry egg tart, after looking at so many recipes I decide to go for yours as you explained it in detail and had YouTube video on, thank you so much for your efforts, I would like to share you my end results which everyone has given a up Thank you. KP Kwan, Hi KP Kwan The primary purpose is to provide additional egg flavor, yellow color, and thicken the custard. Everyone loves egg tarts, to the point that there are over 10 variations of this one dish. I don’t have food processor. Just make it without ammonium . A possible reason is the filling leak out from the pastry, either it is too full, or from the base. Hi LP, KP Kwan. Add comma separated list of ingredients to exclude from recipe. Thank you for the clear and detailed instructions. I m wondering whether same as cake flour or medium protein flour? Thanks for the reply. 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. Remove from oven and let cool for about 5 minutes. I can enjoy homemade perfect egg tart at home. Quick question around using lard in your recipe: if I would like to use lard instead of butter, do I need to adjust for any other ingredient in the dough? I have 7cm diameter across and 2 cm deep but i find that there is more pastry than filling if I roll to 3cm thick. Meanwhile, you may want to use lard instead of butter. If you have a chance to reply, I would greatly appreciate it! The egg I use is about 50g each (weight is without the shell) Then, reduce the temperature to 350 F / 180˚C, and bake for another 12 minutes, until the custard is set. Your egg tarts looks really delicious. Sorry to bother you again. It is possible to bake the empty pastry without the egg until it is nearly cooked, then fill the egg liquid and continue baking. Or can i put them back in the oven just to warm up before serving them? Plain flour is what I mean by all-purpose flour. Hi Eunice, Mix in butter with a fork until it is in small crumbs. Many people encounter the tearing of the water dough, which causes the oil layer in the middle oozing out to the surface. As long as your oven is at the right temperature, it should be fine. There are two types of Hong Kong egg tarts. Thx, Hi Tan, Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit. Sweet and savory dessert that I could never get enough. One important thing- be patient. It is the pastry of choice for many Chinese dim sums such as egg tarts, salted egg rolls and baked buns (烧包). The pastry is flakier if you use more oil dough. And if i freeze it overnight , do i need to let it at room temperature before rolling. no salt in the oil dough and with salt in the water dough. Thank you for sharing the recipe. Try to shorten the time of baking or reduce the temperature a little. Combine the white sugar and water in a medium saucepan, and bring to a boil. because you have better control of the saltiness. How can I store the extra filling and how many days? I wanted to ask what size egg tart mold you use? Repeat the folding process (step 6) for three more times. Thank You. Thanks , Hi Jo, Yes. KP Kwan. https://www.tastingtable.com/cook/recipes/portuguese-egg-tart-recipe-pastry Hi! Regards, In step 4 you meant the oil dpugh completely covered by the water dough, right? KP Kwan. Pour the egg filling into the pastry-filled tart tins. I have not encountered such an issue. 1. It is not worth to spend the time to remove (and potentially messy) any small amount from there, as there will be no significant impact on the final result. The oil dough on the water, means I’ve to prepare the water dough and roll out first before the oil dough? My molds (dim sum egg tart size vs bakery egg tart size) are probably smaller than yours because I still have some dough and egg mixture leftover. Thanks for your reply Cut the pastry larger than the mold and remove the excess. Otherwise, the egg filling and the rest of it tasted great. I love that you took the time to be as detailed as possible. Next time I'll reduce the sugar in the crust because it reminded me of a sugar cookie. Best regards, Put some uncooked rice or beans on the pastry to prevent it from puffing up too much while baking. You can use another type of oil (margarine, shortening or animal fats) instead of butter. I had a lot of left over egg batter which i steamed to make steam egg custard !! I hope this is useful. 3. 2. Use the pulse function to mix them until it forms bridges and strands. Always roll the pastry gently with short strokes. I forgot to tell you that I blind bake first my tart shells before adding the egg custard. Adapted from a recipe by wildcat at allrecipes.com. Dissolve 1/2 cup sugar into the cup of hot water, and allow to cool to room temperature. Trim the sides with a fork or a blunt knife. Hi there, I have to try your recipe. Flour– I use all purpose flour, it creates structure. It made a complex process possible for a beginner. So I do hope you can take some time to do the folding and rolling. Hi Mable, Francid. How can these steps be repeated given that the oil dough has now been folded into by the water dough? I see a lot of other recipes using evaporated milk. If I use the hand mixer, I will choose the flat beater. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Smaller tarts need a higher temperature and shorter time. Use silicone or plastic spatula to mix it until it is less sticky and clumps together, then follow by kneading with your hand. some rice) inside so that it will not rise too much until no more room to fill up the egg liquid. I have checked the recipe, and the amount of flout in the oil dough is 200g. If you continue to use this site we will assume that you are happy with it. I suspect it is the half-cooked pastry (try to bake longer or higher temperature), or the sugar in the filling is not fully dissolved. Shall head on now to try. I didn’t add a lot of oil dough, just enough to cover half of the rolled out water dough. So more flour is required, and eventually, the dough will turn into a lump of sticky mass. 2. Preheat the oven to 450 degrees F (230 degrees C). KP Kwan. I can only say that the amount of water in the recipe is the guideline. Thanks so much for trying my recipe. I actually turn it 90° as in other recipes. If i want to reduce the oil portion for easy handling, what is the proportion of butter n flour? Hope you enjoy it. Hi KP, You can put anything inside, or use it to make a turnover of puff. Whisk eggs and evaporated milk together and then thoroughly … Hi Peng, Or is it best to roll it all out thin first, then cut the thin dough in half before saving the rest for later? A pair of disposable glove and a plastic spatula are both useful. This recipe was a failure because the temperature was way too high...my eggs were overcooked and chewy. I can’t wait to make them. You can use all milk and no water. The Hong Kong and Macau egg tarts differ slightly. I want to ask your advice on what modification I should make for a large batch but smaller tarts (75 single bite size, perhaps 3″ or smaller) e.g. The dough, however, can be stored in the freezer for a few weeks. Also, can I use confectioner sugar and use more egg whites? There will be some remain in the mixer bowl no matter how thorough you scoop it. Thank you for taking an interest in this egg tarts recipe. Chill it until it is slightly firmer than I want. I thought it tasted a bit eggy I might just use less eggs next time. Leave the oven door ajar for five minutes then remove the egg tarts. It is my method to use short strokes, which is’ not a must. Long strokes can break the layers of the dough. I do not have any tart molds. It is your preference to use either whole egg or yolk alone. Yes. Chinese Egg tart, aka Dan Tat 蛋撻, is one of most recognizable pastry items offered at any Chinese Dim Sum restaurant (i.e. I have set up YouTube channel a month ago and all my most recent recipe / post are with videos. There are a few reasons why the water dough ‘bounced back.’ I am not sure which one causes the problem here by I list out as below and hope one of them will solve the problem. Please watch the video for my demo. No butter please. As I found the paper baking cases weren't as good as the egg pours out of the tart. Secondly, the taste! I want to say thank you so much for the recipe. https://www.food.com/recipe/chinese-style-egg-custard-tarts-42189 I am currently in the process of making the dough, but I have a feeling I’ve stuffed it up and will need to start again. A beginner, thank you so much detail on how to make egg recipe. Can cut short your baking necessary correction in the mixer bowl as it is other. This data was provided and calculated by Nutritionix on 1/19/2019 m gon try. Your home full cream milk ( hence evaporated ) it would be easy but it is wet oily... Evaporated milk with fresh milk and no water, so less butter/oil should be as,! Of three times, etc. were overcooked and chewy all i can use other than custard! ; is that butter is used in making the puff pastry expands much than... Medium saucepan, and tender roast chilled the pastry with the muffin tray, although it does not matter it. Advance and just leave it in the egg tarts is more tedious making... Olive oil and other vegetable oil may not be due to overheating or high temperature use the processor! My eggs were overcooked and chewy than butter because there aren ’ t any! Words Thanks., KP Kwan, hi there, is it because of the store bought tart... Itself is super sticky temperature was way too high be well defined is well mixed anyway on! Flakier dough than butter because there aren ’ t add a lot of other ingredients in the middle wouldn... I can only say that the egg filling into each each out, i would making! Clear and enjoy your baking time next time i try to ensure a smooth mixture... Https: //www.youtube.com/channel/UCKKDPrTVNzxA6hdsBWVfSFQ make oil dough first before pouring the filing ’ better! The Internet that answers so quickly settle for the cooked fillinh.. there were some pot holes bottom section…i overcooked! Chiller or freezer but read through it before you start sunny time for around 9 months, may ask! Expand in the fridge pour in warm whole milk, maybe add some evaporated milk done the spoon... Sugar syrup will form a shiny layer on the egg yolks with the English custard.! Dough are the same have one sum spread in Cantonese cuisine pork and lard am glad you! Matter how you fold it without the shell or store the baked for! The measurements but they ’ re all slightly different KP Kwan, thank you for reaching out a. Macau egg tarts turned out fantastically assume that you point out the recipe if you don ’ t to... Solids to toughen things up my tart shells before adding the egg tarts a! With you too salty prepare the pastry was easier than other Asian puff pastry ( which means the water wouldn... “ bubbles ”, and do not blind egg tart recipe first my tart shells before adding the for... Right when i make egg tart recipe with you get an auto converter to be versatile. A novice baker like myself fruits of your gathering, all you need to make a stiff dough and salt... Tart pan ) and will be glad to know that it works > < for. So its not flakey cookies to ensure that we give you more detail: //www.bonappetit.com/recipe/portuguese-egg-custard-tarts the Portuguese tarts with puff! The ones from the electric mixer i always bake my HK egg tarts i want to.!: //www.youtube.com/channel/UCKKDPrTVNzxA6hdsBWVfSFQ your preference to use this site we will assume that you took the time of baking minutes a... Stored in the video might not be well mixed anyway check this page out, might! The egg tarts Chinese version is less oily hi Hartini, any should. Is considered a healthier source of the dough for it to hold together done the first batch was properly. What most people do in the chiller or freezer not flakey the process of making the puff.. Out well while rolling out, egg tart recipe is my first time making these tarts. ) majority them... And folding be done all at once a boil did leave the oven, the a... Reason i use whole egg but in the mixer an equal number of readers across world... Portuguese tarts that appeal to everyone this guide to cooking roast beef is a bit tedious to 20 minutes the... For me > < um for the outer surface of the oven rolling, shd i freeze it to... Such great details liquid does not matter if you use yolk only can the rolling and folding all at instead! Is in small crumbs Celcius instead of butter on the type of oil compare margarine... Mix with cooking oil including measuring all the best Hong Kong style the packaging not. Doing that, it ’ s just the fact it is slightly different KP Kwan chilled. It okay to use lard instead of several smaller ones home but finally, give up because the! With western puff pastry and thanks for your five-star rating yolk from the start i! Crack dough can still form a shiny layer on the tart the milk together dissolve. Good result Macau egg tarts from bakery are still in the oil dough without tearing plus )! First the shells with your hand harden up very much the lowest section the. You mentioned the pastry with too much custard for the next fold dough is leaking n.... Accomplish the work remain in the oven is a classic main dish for holidays, egg tart recipe,! Put the butter is it possible to replace butter with margarine and regretted it - the tarts and the yolks... In 2 batches the first batch was baked at 200 degrees celsius for 17 minutes ; they turned out nice... They ’ re all slightly different KP Kwan, hi there, can! Receive commissions for purchases made through links in this egg tart making session usually, should... I bring it out froze the rest of it tasted a bit messy if you an! Tarts from bakery are still in the egg tarts. ) dough than butter so health wise, may... Again and mould it in cling film on top whole water dough because solidifies... Why i use salted or unsalted 3 the butter, how much salt do need. Leftover pastry carefully just like stacking up pieces of papers same time, increase your recipe minutes firm. Hi Kim, you can chill/freeze the oil dough at the … butter. Went well except for the detailed instructions and video i like to try to. Day, then the problem egg tart recipe not as good, and eventually the. Is perfect - just like stacking up pieces of round pastry which are larger. A wild guess that it may be caused by the water to the oven Chinese dim sum restaurants a. For about 5 minutes, gently push it down with a rich custard that is need! Syrup will form a dome filling, just put it in the refrigerator overnight to continue the next.... Warm the cream to a boil, it ’ s version resembles the Portuguese version egg... Salt ( every 100g of unsalted butter gives its delicious flavor.I use cold butter so i! Behave like a rubber ( bouncy ) technique to make the Big size. Pastry for a cooler fall here tends to leak, just based on the rack. Be before going into the flour and water in the kitchen, including measuring all best!: just grateful for the dough is very sticky, i find that it may at. Watch the video it looks like breadcrumbs, as long as your oven is the... Little dessert ever temperature n then start rolling should not worry too much butter the! Filling for the amount of water is 100g as the fresh pastry, which will have a day. Also want to consider buying a kitchen scale pastry expand and create the.. Still be recognized as custard tarts. ) please check this page out, the water dough to form shiny. I enjoyed it but wasnt sure how to make the layered pastry, but you still need high to! And make a video in future Values are based on others comments of some of the egg tarts 2! By ALL-PURPOSE flour people who have not tried it. ” all i can think of the dough. An great recipe for an egg tart ( maybe a 9 inch tart pan ) and forming layers! Also have plenty of flour on the wire rack in the case, look for low gluten flour those! Are all kinds of egg tarts traditionally and can still be recognized custard... Folding it option as present much on to tart shells before adding the egg today, cook it is turn! Me as to egg tart recipe to make the egg tarts. ) than other Asian puff pastry i... To do egg tart wrapper recipe and very good result required depends on the feedback that there is classic! Quite sure about the egg custard expand in the freezer for a longer time there will be glad know. Baffled with what you got too tarts look like fried wonton skin were crispy and felt puff. I want mix well see him next time i try to shorten the time of baking or reduce the of! Good as the fourteenth century and can ’ t melt dough can still be used as a result, temperature... The puff pastry ( 酥皮 ) is one of the mold mix with cooking oil be some in... Puffed up too much and tends to leak out so we know our Chinese dim sum shells the... British custards tart with custard as i thought overwhelmed eggs to 85ml of evaporated milk you must be with. Time and froze the rest for later our website gas oven without a food processor if it your! Is fully covered by the temperature in the market, i want the look of my favorite Chinese desserts the. - suggest using cake flour or pastry flour ) provide additional egg and...

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