Place on a baking sheet and bake the crust for 8 minutes or until the edges are slight brown. Line the tart shells with a piece of parchment paper and fill them with rice or lentils. Cut off the excess by rolling the pin across the top of each tins. Don't stretch the dough when placing it in the tins or it will shrink during baking. Cut dough with a cookie cutter that is about 4-inch in diameter and fit into tart tins. On a floured surface, roll out the dough to around 1/4-inch thickness. Sift egg mixtures twice to make custard is smooth. Whisk egg, evaporated milk and vanilla extract together until well combined. Heat milk and sugar in a small sauce pan until simmer, stir until sugar is completely dissolved. Wrap in plastic and chill for 30 minutes. Place dough on a floured board and form into a disk. Add the egg and vanilla extract and process until the dough comes together. Pulse until the butter is in the size of peas. In a food processor fitted with a steel blade, add powdered sugar, flour and butter. Makes 24 mini egg tarts-2 3/8-inch diameter and 3/4-inch heightĤ 1/2 ounces (9 tablespoons) cold salted butter, diced **Note: In case if you’re wondering how the mini tart molds look like, please click here. It’s best to enjoy them with a cup of hot Hong Kong-style milk tea! These egg tarts surely brings back many childhood memories. I love the fact that these egg tarts are made with simple ingredients and they turn out to be amazingly tasteful. It’s exactly how a perfect egg tart should be. The texture resembles crème brûlée or pod de crème, very creamy and not too firm.
The egg custard filling is smooth and soft. :) And of course, every thing look super cute in mini size. Perfect for their little hands and mouths. I made these egg tarts in mini size and they are perfect 2-bite treats. Fortunately, many supermarkets do carry the ready to use puff pastry in the frozen baking/pie crust section to make lives easier. I have yet to attempt to make my own puff pastry, so I don’t have a recipe available. If you preferred the puff pastry ones, by all means go for it. This crust is buttery, crumbly, crispy on the edges and very delicate. Although I’m no expert in confirming these health benefits, I can tell you that the bird’s nest is very, very ,very expensive averaging a whooping $60 USD per ounce (by weight, yes, it’s ounce, NOT pound).īack to these egg tarts, I personally preferred the “cookie” crust (actually, it a very simple pastry crust) over the puff pastry crust, and it is also the kind of recipe that I’m sharing with you. I know that doesn’t sound too appetizing but many believe the bird’s nest has many health benefits, such as aiding digestion, alleviating asthma, improving focus, and an overall benefit to the immune system. Some high-end pastry shops even top these egg tarts with bird’s nest (a delicacy made from the salivary excretions of the swiftlet). Hong Hong egg tarts have two main type of crusts, they are the “cookie” crusts and puff pastry crusts. Nowadays, there are many variations of these egg tarts, but the traditional ones are the most popular, still. The egg tarts were then introduced in western cafes, bakeries and even dim sum restaurants. Egg tarts ( 蛋撻 ) were introduced in Hong Kong in the 1940s by Chinese tea diners (茶餐廳 ), one of my favorite place to go after school, with my classmates, to enjoy an afternoon tea. Egg tarts ( 蛋撻 ) or egg custard tarts are baked pastries commonly found in Hong Kong and many other Asian countries, which consist of an outer pastry crusts that are filled with egg custard.
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