HONG KONG EGG TARTS
Chinese egg tarts come in a few varieties: these tarts hail from Hong Kong and consist of a puff pastry crust with a slightly less sweet and rich filling than other versions. They are enjoyed throughout the year for breakfast or as an after-school or mid-afternoon snack. In Hong Kong, there are specific bakeries that specialize in egg tarts; when a fresh batch is hot out the oven, the beautiful sweet aroma travels down the block to attract customers.
Provided by Food Network Kitchen
Time 3h45m
Yield 12 egg tarts
Number Of Ingredients 12
Steps:
- For the butter dough: Put the flour and butter in a food processor and process to a thick, smooth paste, about 2 minutes. Transfer the dough to plastic wrap using a metal spoon and shape into a 5-inch square. Chill in the refrigerator until needed.
- For the water dough: Put the flour, sugar, salt and 3 tablespoons of the beaten egg in the same food processor (reserve the remaining beaten egg for the egg filling). Pulse a few times to combine. Stream in the cold water while pulsing until a ball forms that is shaggy and not sticky, about 2 minutes. Wrap the dough into a rough square with plastic wrap and chill in the freezer for 20 minutes.
- For the egg filling: While the doughs are resting, put the milk and sugar in a small pot and heat over high heat until the sugar is dissolved, about 1 minute. Let cool completely, about 5 minutes.
- Whisk together the eggs and reserved beaten egg in a large bowl until no visible egg whites remain, about 1 minute. Whisk in the evaporated milk, vanilla extract and cooled milk mixture. Strain the filling through a fine-mesh sieve twice into a 2-cup liquid measuring cup with a spout. Skim off any foam on the surface of the egg filling. Wrap the measuring cup with plastic wrap and chill in the refrigerator until needed.
- Prepare the pastry: Roll the water dough on a lightly floured surface using a rolling pin to a 10-inch square. Position the butter dough in the center of the water dough in the shape of a diamond. Wrap the outer dough around the butter layer and seal in the edges; make sure to brush away excess flour with a pastry brush. Roll the dough out to a 6-by-12-inch rectangle. Fold both short sides toward the center and then fold in half like closing a book. Wrap in plastic and chill in the freezer for 20 minutes.
- Roll out the dough to a 6-by-12-inch rectangle with the smooth side of the dough to the left side. Fold both short sides toward the center and then fold in half like closing a book. Wrap in plastic wrap and chill in the freezer for 20 minutes. Repeat this process of folding and resting one more time.
- After the final 20-minute rest, roll out the dough on a lightly floured surface to an 11-by-14-inch rectangle, slightly thinner than 1/4-inch thickness. Cut out 12 rounds of dough using a 3 1/4-inch round cutter. Stack the rounds with plastic wrap between each layer and chill in the freezer until firm, about 10 minutes.
- Center one dough round onto each of twelve 3-inch egg tart molds and press the dough up the edges of each mold from the bottom to the top, thinning out the bottom. Put the egg tart molds on the prepared baking sheet. Dock the bottom of each dough round 3 times using the tines of a fork. Chill in the refrigerator until firm, about 30 minutes.
- Adjust an oven rack to the lowest position and preheat the oven to 375 degrees F.
- Carefully pour the egg filling into the 12 tart shells (about 1 1/2 tablespoons in each; there should be about 1/4 inch of space between the egg filling and top edges of the crust). Bake the egg tarts until the crusts are starting to brown around the edges, 20 to 22 minutes. Reduce the oven temperature to 350 degrees F and continue to bake until the crusts are light golden brown and the fillings have puffed slightly, 13 to 15 minutes. Let cool in the oven with the door ajar until the egg filling gently settles back down, about 5 minutes. Transfer the baking sheet to a wire rack until cool enough to handle, about 15 minutes. Remove the egg tarts from the molds and enjoy slightly warm or completely cooled.
CHINESE STYLE EGG CUSTARD TARTS
Very easy to make chinese style Egg Tart, you can put the leftover in the refrigerator for 3 days, you can also reduce the sugar used on the crust and the filling to fit your taste, what I have here is only lightly sweetened, hope you enjoy it!
Provided by Wildcat
Categories Pie
Time 45m
Yield 10-12 tarts, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Direction to make crust.
- Mix sugar, butter and flour.
- Then add egg and vanilla extract.
- Mix well.
- Texture of dough should be slightly moist, not dry (add margarine if too dry), and not oily (add flour if too oily).
- Pull dough and make a ball shape to about 1.
- 5 inch diameter, then press into tart mould, start from the center then push up until it goes higher than the side, then use two fingers to shape the edge to a A shape.
- Boil sugar and water until sugar is melted.
- Cool down to room temperature.
- Add eggs, vanilla extract and evaporated milk.
- Filter the mixture through the strainer.
- Pour into the tart crust.
- Preheat oven for 10 minutes.
- Bake at 230 degrees (C) for 15-20minutes until golden brown and the filling raise up a little bit.
Nutrition Facts : Calories 487.3, Fat 25.2, SaturatedFat 14.3, Cholesterol 241.3, Sodium 260.1, Carbohydrate 53.5, Fiber 1, Sugar 22.7, Protein 11.8
CHINESE EGG TARTS
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 12 small (3 1/2-inch) fluted brioche pans.
- Sift flour, sugar, baking powder, and salt together in a mixing bowl. Add butter and cold water; mix until dough forms into a ball.
- Roll dough on a lightly floured work surface with a lightly floured rolling pin to 1/8-inch thickness. Cut dough into rounds and press lightly into the prepared pans.
- Mix hot water and sugar in a bowl until sugar melts. Whisk in eggs; pour in evaporated milk and vanilla extract and mix well. Divide egg mixture between dough shells.
- Bake in the preheated oven until egg is almost firm in the middle, 14 to 16 minutes. Let cool 10 minutes before transferring to a wire rack.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 21 g, Cholesterol 67.4 mg, Fat 9.2 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 109.5 mg, Sugar 9.1 g
PORTUGUESE EGG TARTS
Not the chinese egg tarts! It's another variation. The tops are suppose to be burnt. I got it from Leelee in jo's deli bakery site.
Provided by hkjenn
Categories Dessert
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Mix well the egg and sugar.
- Add in the rest of the ingredients and mix well.
- Leave aside for later use.
- Method for Oil Dough: Put all ingredients together to make into a dough.
- Keep in the fridge for abt 15 minutes Method for Dough: Put all ingredients into mixing bowl and mix to a dough.
- Method for assembling: Roll the dough to 1 cm thick and fold in the oil dough.
- Roll it to 2 single and 2 double fold.
- Keep in the fridge for 30 minutes Roll the dough to 1/2 cm thick and cut the size required.
- Put in the mould and pour in the egg filling and bake at 180C for 15 minutes Notes: The egg fillings is enough for 2 recipe of the dough.
- So if you are doing 1 whole recipe of the egg filling, then double the dough recipe.
Nutrition Facts : Calories 124.8, Fat 8.1, SaturatedFat 3.5, Cholesterol 58.5, Sodium 30.3, Carbohydrate 11.1, Fiber 0.2, Sugar 4.7, Protein 2.2
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- Preheat oven to 400 degrees. Place the rack in lower half of the oven. In a glass measuring cup, dissolve the sugar with the warm water and set aside to get to room temperature.
- Sprinkle a pastry board with coconut flour. Roll out the puff pastry dough onto the board, to about 14×14. Use a 4-inch cookie cutter to make cut-outs of 10-12 circles. Gently press each circle into a tart tray or tart tins, coming up a little over the rim. (If using a tart tray, make sure to spray with cooking or baking spray first.) Put in the oven for no more than 5-6 minutes, until just slightly golden brown. Remove the tray from oven and set aside.
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- Bake at 400 degrees for 10-15 minutes, or until the custard is firm when pressed and the pastry cups are nicely golden brown. Gently remove the tarts from the tart pan and serve while warm.
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