And it’s pliable and very easy to work with.Īnd as a result, it recreates the crispy yet moist texture of the authentic Chinese pastry. This Chinese pastry dough recipe doesn’t require chilling like regular pie dough does. Inside, the custard filling is mildly sweet enough to satisfy while having a luxurious, creamy texture.Ĭompared to other egg tart recipes that simply use pie dough, this dough will take you longer, but you will be rewarded for your efforts. This recipe helps you get that layered pastry crust, nice and flaky and crispy. After testing out different methods, we came up with this recipe. We spent numerous hours testing this recipe with lots of trial and errors. The filling is mild, creamy, and just sweet enough to be washed down with a glass of milk.īack in the kitchen, our goal is to recreate the perfect Hong Kong egg tart that resembles what you can get at the Chinese bakery. It has just the right amount of cripiness, yet it’s tender and moist. The tart crust is beautifully layered and super thin. I came across my favorite Hong Kong egg tart in a Chinatown bakery. And then there’s the original, the Hong Kong egg tart that has a milder filling and a pastry crust that is flaky and crumbly.įor Hong Kong egg tarts to taste amazingly delicious, you need to get a few components right. There’s the Portuguese egg tart which has a caramelized top and a thin layered crispy pastry shell. Have you tried a Hong Kong egg tart? In China, there are two kinds of egg tarts that are very popular. Set aside to cool for at least 10 minutes before serving to allow the custard to set slightly.Authentic Chinese bakery style Hong Kong egg tart that features flaky crumbly pastry crust filled with a sweet creamy custard that you’ll want to eat morning, noon, and night! What is a Hong Kong Egg Tart Make sure you don’t make any holes in the pastry.įill the pastry cases with the custard until they are almost, but not quite, full.īake for 20 minutes, or until the pastry has risen and the surface of the custard is scorched. Place the discs in the holes of a muffin tin and massage them with a circular motion using a wet thumb, until the pastry rises up the sides of the holes in the tray. Cut the pastry roll into 2cm/¾in-thick discs. With the longest edge of the pastry rectangle facing you, roll the pastry as tightly as possible, brushing it from right to left with water as you go. Roll out the pastry onto a lightly floured work surface to a rectangle measuring approximately 50x30/20x12in, but more importantly to a thickness of 1mm. Whisk in the egg yolks, whole egg and vanilla seeds until smooth. Gradually add the boiled milk to the flour and whisk for 1 minute, or until smooth and well combined. Pour in a splash of milk and stir with your finger until combined.īring the remaining milk to the boil in a saucepan over low heat, stirring regularly. To make the custard, mix the flours together in a bowl. Once cool, discard the cinnamon stick and lemon rind. Set the syrup aside until completely cool. Reduce the heat until the mixture is simmering, then simmer for 3 minutes. To make the sugar syrup, bring the sugar, cinnamon and lemon rind to the boil in a saucepan with 250ml/9fl oz water. Preheat the oven to its highest setting, or at least 230C/210C Fan/Gas 8.
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