Filtering the egg mixture will also remove all bubbles from whisking the eggs. Filter the egg mixture twice through a fine mesh strainer to obtain a clean, smooth egg liquid before pouring it into the tart base. The hot syrup will partially cook the egg and form small unsightly lumps. When you prepare the egg filling, cool the syrup, then pour it into the egg.It helps to keep the butter from melting, and the oven’s rapid temperature increase creates distinct pastry layers. Keep the tart base in the fridge before filling in the egg liquid. The upper side of the pastry will be evenly trimmed, and the perforated layer will be visible after baking. Next, use a round knife or the side of a fork to trim off the extra pastry. Use a larger cookie cutter to cut the pastry so that you have ample pastry to fit into the mold.Do not squeeze the pastry, as it can damage the delicate layer of the pastry.

Pierce a few holes in the bottom with a fork to prevent the bottom of the pastry from rising. When you mold the pastry pieces into the tart molds, press the pastry towards the sides and bottom of the mold.Take a moment to read through these tips before attempting the recipe. Six essential tips to make the best Chinese egg tarts Now is your turn to bake and enjoy eating this famous Hong Kong dim sum as much as I do. I simplified the recipe without compromising the quality. Making puff pastry is tedious, but it is gratifying when you enjoy the fruits of your labor. Therefore, you need to use the Chinese puff pastry for this recipe to make the REAL and AUTHENTIC Hong Kong style egg tarts comparable to the best dim sum store in Hong Kong and Southern China. However, the essence of the egg tarts lies in the unreplaceable texture and flavor of the Chinese puff pastry. Some people settle for the second-best (shortcrust pastry), which is easier to make.

Many people wish to make it at home but finally give up because of the tedious process and required skills. Egg tart made with Chinese puff pastry is one of the best Chinese desserts among the dim sum spread in Cantonese cuisine. Having them right out of the oven is a new experience against the lukewarm version you get from the store. The flavor of Hong Kong egg tarts fresh from the oven is amazing. It is easy to make egg tarts- only if you know how! Therefore, the texture and taste are different from the western puff pastry. However, the Chinese puff pastry’s oil (butter, lard, or shortening) is mixed with flour before being wrapped with the water dough. The difference between Chinese and Western puff pastryĬhinese puff pastry is very similar to western puff pastry as they are flaky and will form a flaky crust of the tart. It is a delectable surprise for people who have not tried it.” c. It is the pastry of choice for many Chinese dim sums, such as egg tarts, salted egg rolls, and baked buns (烧包). The most significant difference is that the Chinese version is less oily. “The flavor of the Chinese puff pastry (酥皮) is different from the western version. Traditional pastry chefs used lard to make this pastry, but recently many bakeries and dim sum makers have changed from lard to butter, which is healthier and has a universal flavor. This pastry is less oily than the western version, with a more floury flavor. The best Hong Kong egg tarts are made from Chinese puff pastry, which is slightly different from western puff pastry. One is with shortcrust pastry, and the other uses Chinese puff pastry. There are two types of Hong Kong egg tarts. As an Amazon Associate, I earn from qualifying purchases. I may receive commissions for purchases made through links in this post. Please read my privacy policy for more info. Note: This post may contain affiliate links. On the other hand, the British custard tart influences the Hong Kong egg tarts with custard as the feeling with a glossy smooth finish. Macau’s egg custard tart resembles the Portuguese tarts with a scorched caramelized exterior. As a result, the Hong Kong and Macau egg tarts differ slightly. Since Macau is just a short boat ride from Hong Kong, the locals modified the original Portuguese egg tarts and served them with other Cantonese dim sums for breakfast. Hong Kong egg tarts are derived from the Portuguese pastel de nata from when the Portuguese arrived at Macau at the turn of the twentieth century. While the barbecue meat bun is the signature item of dim sum restaurants and Chinese bakeries, the most lovable dessert will be none other than the Hong Kong egg tart. If you like Cantonese dim sum, you must be familiar witWhileHong Kong egg tarts.

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