Youtube taoist tv chinese egg tart recipe how to#
How to make Chinese egg tarts in a muffin pan: If the custard starts to puff up in the oven – Open the oven door 2-3″ to prevent the custard from expanding too much and collapsing when cooled.Baking the egg tarts – Baking the tarts at the initial high temperature will also help brown and crisp up the pastry shell and then you lower the temperature to finish cooking the custard.Baking in the lower third of the oven – Baking the tarts closer to the lower elements of the oven will help cook and brown the bottom of the tart to prevent a soggy base.Then filter the filling mixture through a fine sieve to remove any bubbles or lumps for a perfectly smooth and silky custard. Making the filling – Completely dissolve the sugar in hot water to ensure a uniform solution before mixing it with the rest of the ingredients.
So depending on the size and thickness of your puff pastry, you can either roll it out to 12×12″, yielding 9 tarts, or roll it out to 14×14″, yielding 12 tarts. Working with store-bought puff pastry – The size and thickness will vary from brand to brand.Bake at 400F for 10-15 minutes and another 10-15 minutes at 350F. Pour the mixture into the tart shells, filling to just below the rim. Combine all the filling ingredients and filter the mixture through a fine-mesh sieve. Fit the pastry circles into 3×1″ foil tart tins. You start by rolling out your puff pastry dough and cutting out as many 4″ circles as you can. The only other ingredients you need are granulated sugar, evaporated milk, eggs, and vanilla extract. It still gives you that flaky, crispy texture and great taste, but it’s so much easier and quicker to work with. So for this recipe, I used store-bought puff pastry.
This process can be tricky and very time-consuming. The traditional tart shell is made by combining a lard dough and water dough and laminating them together to create the flaky layers.
(the ingredient amounts are listed in the printable recipe card further below) (source: Wikipedia) How to make Chinese egg tarts: The Zhen Guang Restaurant in Guangzhou is also credited with inventing the Chinese egg tart. Back then Guangzhou was the only accessible port to foreign traders and the influence of this dessert comes from Britain’s pastry chefs at the Western-style department stores in the city. It’s a cross between the traditional Cantonese steamed egg pudding and the English custard tart. This dessert dates back to the 1920s and was developed in Guangzhou, China. What is a Chinese egg tart?Ĭhinese egg tarts (aka daan taat) is a dessert consisting of a flaky pastry shell filled with an egg custard, which can be commonly found at dim sum restaurants and Chinese bakeries. Perhaps custard tarts would be a better name and description. The filling is delicate and sweet with a creamy vanilla taste. Now, I know the name “egg tarts” might not sound appealing to some people, but it’s not like you’re eating a straight-up egg in a dessert. I remember my mom always treating me to them whenever we went shopping in Chinatown when I was a kid. Egg tarts are my favorite Chinese dessert. This shortcut recipe uses store-bought puff pastry and only takes 15 minutes to prepare. This popular dessert features a silky egg custard that is baked in a crispy, buttery puff pastry shell.
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