The tart itself must be fragrant and complemented by a creamy, smooth and slightly sweetened egg custard. ![]() ![]() Therefore, to me the success of the flaky egg tart lies in the tart shell, it must be very crisp, appears to have "thousand layers" and the layers must be visible. ![]() The combination of this 2 doughs attributes to the "thousand layer" crispy texture of the tart shell. Whereas, for the flaky tart, there's actually 2 doughs, a oil dough (油心/油皮) and a water dough (水皮). I have attempted the cookie pastry base egg tart before and it's more straight forward by combining all ingredients together to form the dough. I know it's not perfect yet, but the best I could do for now. I'm going to share a lot of details below, the recipe, as well as some pictures of the process. And it took me three tries to make a more presentable and tasty flaky egg tart that I can share here. Decided to challenge myself to make the puff-pastry or flaky egg tart for Asian Food Fest Hong Kong/Macau. My family loves egg tarts especially my son who can walloped 2-3 pieces at one go when we dine at dim sum restaurants. Scraps also can be stored in the freezer for up to 3 months.I believe the egg tart needs no elaborate introduction :) Basically there are two types of tart shell, the cookie-pastry base (饼皮) and the puff-pastry base (酥皮). Once cooled, dust with a little confectioners’ sugar or cinnamon. Instead of discarding it, cut the scraps into roughly 3-inch pieces and bake in a 400☏ oven until golden brown, about 25 minutes. You will most likely have a decent amount of puff pastry left over, which is the nature of making neat pastry. Related: 20 Weeknight Meals That Taste Even Better as Leftovers The differences between the French and Chinese varieties are subtle: the Chinese puff is slightly less buttery (don’t worry- there is still plenty of butter) and a tad more crisp. Related: Easy and Elegant Puff Pastry AppetizersĬhinese puff pastry is similar to French puff pastry, with laminated layers of butter and flour that add up to one delightfully flaky dough. Store-bought puff pastry is totally acceptable, but I encourage you to try making the Chinese Puff Pastry for the true dim sum taste. The texture of flaky pastry, shattering into a field of crumbs and juxtaposed with the rich eggy filling, is one of the most satisfying bites. ![]() A crisp pastry base and a smooth, sweet filling is essential, but I like the variety you get with the Chinese puff pastry base, featured here. There are three different types of egg tarts: with a puff pastry base, with a shortcrust base, and Macau style, featuring a laminated base and a caramelized custard filling. So while this recipe uses butter, by all means use lard, if you can find it. Like those chefs, I use what is most commonly found in my local grocery stores. Pastry chefs in Hong Kong utilized the techniques and ingredients that were accessible to them, including lard instead of butter and evaporated milk as a substitute for fresh cream or milk. If she couldn’t find the cart, she’d flag down a waiter to put in a special order for at least two dozen freshly baked egg tarts, enough for each of us to inhale a pastry or two at the table and a few extra to take home and enjoy later.Įgg tarts are a perfect example of the European influence in Chinese culture. At the end of every dim sum feast, after we’ve eaten our fill of cheung fun and dumplings, my mom would track down the cart full of golden egg tarts. Egg tarts are buttery and flaky, and their resemblance to little sunbursts makes you smile just looking at them.
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