To begin, an egg tart is a small pastry that is made with a crispy, flaky crust, which holds a creamy custard center. This is baked in the oven, where the custard center browns and blisters on the top, adding to the flavor of the little tart. Hong-Kong style egg tarts, or dan tat in Cantonese, are probably my favorite pastry. Period. And the best part is, you can make them at home!

Egg Tarts (Pastéis de Nata) Classic Portuguese Egg Tarts (Pastéis de Nata)

Removing the egg tarts from the silicone tray is easier than a fixed metal tray, as it is more flexible. Shape the dough into a 15x36 cm rectangle (6x14 in), and make sure the long side of the dough faces you. If you like Cantonese dim sum, you must be familiar with Hong Kong egg tarts. 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. Hong Kong egg tarts are derived from the Portuguese pastel de nata from when the Portuguese arrived in Macau at the turn of the twentieth century. If you do not want single molds, you could look for fixed tray molds. These have rows of egg tart molds in a single tray, so you can bake multiple tarts using just one tray, instead of worrying about multiple individual molds.

More Dessert

For the best results and mind blowing texture and taste, eat these Hong Kong egg tarts while they are still warm! We like them with a cup of Hong Kong milk tea. The flavor of the Chinese puff pastry (酥皮) is different from the western version. The most significant difference is that the Chinese version is less oily. It is the pastry for many Chinese dim sums, such as egg tarts, salted egg rolls, and baked buns (烧包). It is a delectable surprise for people who have not tried it.” c. The difference between Chinese and Western puff pastry Press the dough circles into either mini tart tins, leaving a lip going over the top of the tin. (The tart shells will shrink as they bake, so you want ample clearance).

Hong Kong Egg Tarts Recipe - Food Network Kitchen Hong Kong Egg Tarts Recipe - Food Network Kitchen

Disposable egg tart molds are not ideal, but they do work well if you need to make quite a large quantity and don’t have enough solid tray molds to make them in a short time.When you mold the pastry pieces into the tart molds, press the pastry towards the sides and bottomof the mold. Pierce a few holes in the bottom with a fork to prevent the bottom of the pastry from rising. Do not squeeze the pastry, as it can damage the delicate layer of the pastry. Remove the cling film on top of the water dough, place the oil dough in the center and fold the sides of the water dough over the oil dough. Make sure the oil dough is fully covered by the water dough. Flatten it with a rolling pin. (Analogy: Now the dough looks like a sandwich, with the oil dough mirrors the filling of the sandwich, and the water dough mirrors the bread.) Before and after mixing the oil dough 4. Five tips for rolling and folding pastry (Note: This is important!) Roll out the water dough large enough. The volume of the oil dough is big, so please roll the water dough thinly. Otherwise, you can run into a situation where the roll-out water dough is too small to wrap up the oil dough. Hong Kong egg tarts are small (usually about 3 inches in diameter) circular tarts of flaky pastry, filled with a smooth, lightly sweetened egg custard. They are often served at dim sum restaurants, as well as Chinese bakeries.