EGG CUSTARD TARTS
Vera Chan-Waller's grandmother, Alice Chan, opened San Francisco's Yank Sing back in 1958, and the restaurant has since become an icon. Its famous egg tarts are still made using Alice's recipe. "They're the perfect ratio of egg custard to crust," Vera says.
Provided by Food Network
Categories appetizer
Time 2h30m
Yield 12 tarts
Number Of Ingredients 10
Steps:
- Make the puff pastry: Cut the butter into 3/4 cup flour in a medium bowl with a fork, then knead with your hands until the dough comes together. Transfer the "oil dough" to a piece of plastic wrap and pat into a 7 1/2-inch square; wrap in the plastic and refrigerate 20 minutes.
- Meanwhile, mix the egg, water and remaining 3/4 cup flour in a separate bowl, then knead with your hands until the dough comes together, adding more flour as needed if the dough is too sticky. Transfer the "water dough" to a piece of plastic wrap; wrap in the plastic and refrigerate 20 minutes.
- Unwrap the "water dough" and roll out into an 11-inch square on a lightly floured surface. Place the "oil dough" square on top and turn it so that it looks like a diamond. Fold the sides of the "water dough" over the "oil dough" to enclose completely.
- Roll out the folded dough into an 11-inch square and mark it into thirds. Fold in the outer thirds over the center third, like a letter. Roll out the folded dough into a large square again. Repeat twice (folding like a letter, then rolling into a square), refrigerating the dough as needed if it becomes too soft.
- Mark the square of dough into fourths. Fold the outer fourths into the center, then fold in half like a book and roll out again. Wrap the dough in plastic wrap and refrigerate at least 20 minutes.
- Butter 12 small (2 1/2- to 2 3/4-inch-diameter) fluted tart pans. Unwrap the dough and roll it out on a lightly floured surface to a 1/4-inch thickness. Cut out circles with a round cutter (about 1/4 inch larger than your tart pans). Refrigerate 20 minutes, then press the dough into the tart pans. Refrigerate until ready to use.
- Make the egg custard: Heat the sugar and water in a saucepan over medium heat until the sugar dissolves, 3 to 5 minutes. Let cool completely.
- Whisk the eggs into the cooled sugar syrup, then stir in the evaporated milk, vanilla and salt. Strain through a fine-mesh sieve into a large measuring cup.
- Preheat the oven to 350˚ F. Arrange the tart pans on a baking sheet. Divide the custard among the pans, filling each about three-quarters full. (Do not overfill or the tarts could overflow; you may not use all of the custard.)
- Bake until the crusts are golden and the filling puffs slightly, about 45 minutes. Let cool 5 to 10 minutes in the pans, then carefully tap the bottoms to remove the tarts and transfer to a rack to cool completely.
EASY HONG KONG STYLE EGG TARTS
Chinese egg tarts that are sweet and delicious. Making these brings me back to my childhood when my mother would make them all the time!
Provided by robinl
Categories World Cuisine Recipes Asian
Time 1h
Yield 24
Number Of Ingredients 5
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Combine the water and white sugar in a saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature.
- Beat the eggs in a large bowl; add the evaporated milk and continue beating. Pour in the cooled sugar water and mix until well combined. Place the tart shells on a baking sheet. Strain the filling through a sieve, and fill the tart shells.
- Bake in the preheated oven until the filling has puffed a little bit, about 20 minutes.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 25.3 g, Cholesterol 32 mg, Fat 7.5 g, Protein 2.6 g, SaturatedFat 1.9 g, Sodium 105.1 mg, Sugar 11.6 g
HONG KONG STYLE EGG TARTS
Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!
Provided by wildcat
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
- Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 47.8 g, Cholesterol 201.8 mg, Fat 21.4 g, Fiber 0.8 g, Protein 10.1 g, SaturatedFat 12 g, Sodium 190.3 mg, Sugar 23.9 g
HONG KONG STYLE EGG TARTS RECIPE BY TASTY
Here's what you need: eggs, water, sugar, salt, evaporated milk, vanilla extract, cake flour, unsalted butter, powdered sugar, egg, salt, vanilla extract
Provided by Tasty
Categories Desserts
Yield 16 servings
Number Of Ingredients 12
Steps:
- For the pastry, in a large bowl, sift flour, sugar, and salt. Then add softened butter. Bring the mixture together with your hands, careful not to knead the pastry dough too much or you will make the pastry tough.
- Whisk the egg yolks and add the 2 tablespoons of beaten yolk to the flour mixture. Bring together until smooth. If the dough is too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm.
- To make the custard filling, melt sugar and salt with hot water. Mix until dissolved then let cool.
- Add the rest of the beaten egg yolk. Stir in sugar water and also evaporated milk (if adding vanilla, add now). Stir and combine everything well.
- Strain the filling to ensure no lumps. Chill in the refrigerator.
- Preheat the oven to 400˚F (200˚C.)
- Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all.
- Pour the custard filling into the shells until it is about 80% full. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.
- Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm.
- Enjoy!
Nutrition Facts : Calories 119 calories, Carbohydrate 20 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, Sugar 6 grams
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
EGG TARTS
Egg custard tarts, or don tot as I grew up calling them, are my sister's favorite. She literally screams when the egg custard tart cart comes rolling by at dim sum; it's kind of embarrassing, but also hilarious. I love them too, especially when I can manage to save room after all of the steamed buns. What's so lovely about these is that even though they're a dessert, they're not overly sweet, which allows room for the eggy flavor to really shine. They're smooth, silky and really comforting.
Provided by Molly Yeh
Time 3h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the tart crust: Combine the flour and salt in a medium mixing bowl and whisk together. Add the butter and coconut oil and rub between your fingers until nickel-size flakes of fat are evenly dispersed into the flour. Add the cold water and gently mix into a shaggy mass. Turn out onto a piece of plastic wrap, press together into a disc, wrap tightly and refrigerate for at least 1 hour.
- Spray a muffin tin with 2 1/2-inch-diameter cavities with cooking spray. On a lightly floured countertop, roll out the dough to 1/8 inch thick. Cut rounds with a 3 1/2-inch cutter or bowl. Press the rounds into the greased muffin tin and refrigerate until firm, 30 minutes to 1 hour.
- For the filling: Preheat the oven to 400 degrees F.
- While the crust is chilling, bring the sugar, salt and 1/3 cup water to a boil in a small saucepan. Let cool to warmish. In a measuring cup (or something with a spout), beat together the whole eggs and yolk. Add the warm sugar syrup and whisk to combine. Add the cream and almond extract and whisk to combine. Strain the filling through a mesh sieve.
- Pour the filling into the prepared shells (they should be about 85% filled). Bake until the filling has puffed up and set and the crust is golden, 30 to 35 minutes. Let cool slightly before removing from the muffin tin and eating. The egg puff will fall, but it's ok. These will keep in the refrigerator for a couple of days.
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PORTUGUESE EGG TARTS RECIPE | BON APPéTIT
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4/5 (23)Estimated Reading Time 8 minsServings 12
- Using your hands, mix salt, 1 cup flour, and ½ cup water in a large bowl until a shaggy dough forms. Knead until dough is elastic but still very sticky, about 5 minutes (alternatively, beat on medium speed in a stand mixer fitted with the paddle attachment until dough pulls away from sides of bowl, about 3 minutes). Wrap in plastic and let sit 30 minutes to relax gluten.
- Make sure your butter is softened to the consistency of sour cream (you can put it in a bowl and give it a stir). Generously flour (really, use a lot of flour) a clean work surface. Place dough on surface and dust with flour; lightly coat rolling pin with flour. Roll dough out to a 12" square (it will be quite thin), flouring surface as needed to prevent dough from sticking.
- Brush excess flour off dough. Imagine dough is made up of 3 equal columns. Using a small rubber spatula, spread 2½ Tbsp. butter over the left and center columns, leaving a ½" border around the edges (it should look like a slice of toast that’s been buttered on the left two-thirds). Lift up the right, unbuttered column and fold it over the middle column, then fold the far left column over the middle, as though you were folding a letter into thirds. Rotate dough 90° counterclockwise; the sides and top edge will be open.
- Generously flour work surface and dough. Roll out again to a 12" square. Repeat buttering and folding process. Again rotate folded dough 90° counterclockwise, flouring surface as needed. Roll dough out a third time to a 12" square (it’s worth it; we promise!). Spread remaining butter over surface of dough, leaving a ½" border. Starting with the long side closest to you, tease up edge of dough with a bench scraper and tightly roll it away from you into a log, brushing excess flour from the underside as you go. This dough is very forgiving—if there are any small holes, don't worry about it. When you get to the end, wet edge of dough just before you roll it so that it sticks. Trim both ends to clean up the edges, cut log in half crosswise, then wrap both pieces in plastic wrap (you should have two 6" logs). Chill 1 log at least 3 hours; transfer remaining log to freezer for another use (this amount of dough makes enough for 24 tarts; freeze the extras for your future crispy tart needs).
HONG KONG EGG TARTS (CHINESE DIM SUM/PASTRY) - THE …
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4.8/5 (103)Total Time 1 hr 40 minsCategory Chinese BakeryCalories 180 per serving
- In a bowl, combine the flour and salt. The butter should be just soft enough that it gives when you press it, but not so soft that it collapses. Basically, you want it to be soft enough to break up with your fingers, but it shouldn’t immediately form a paste with the flour.
- Cut the butter into small cubes, and add it to the flour and salt. Working quickly, break it up roughly with your fingers until it resembles coarse crumbs with some pea-sized chunks of butter still in the mixture.
- Add 2 tablespoons of cold water, and bring the dough together with your hands. Add a little more water if necessary (start with 1/2 teaspoon), no more than 3 teaspoons. At this point, the dough will be scraggly and dry. You need to rest the dough in the refrigerator to allow the flour in the dough to continue to absorb moisture. Wrap the dough tightly in plastic or a reusable bag, and refrigerate for 20 minutes.
- On a lightly floured surface, roll the dough into a roughly 6x15 inch rectangle. Work quickly to avoid overworking it.
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