easygift.blogg.se - Flaky crust egg tart recipe

This Portuguese pastry shell comes with an easier “ruff pastry puff” process that I could begin from. Also, there is a lot of chilling time between every fold and lamination. They share a general base of pastry shell recipe however, this particular Hong Kong egg tart has a shell that needs laminating two doughs, water dough and one made of oil. The inside is also less sweeter than Portuguese egg tarts since they have less sugar in them and are slightly darker in colour due to the entire egg.Įach egg tart have different methods of baking. They come with a crust that is a mixture of shortbread and pastry puff and, consequently, have a stronger shell. Hong Kong egg tarts These are generally sold at dim sum eateries.

The cakes are baked until the center’s color darkens to give them their distinctive look of blackening. A lot of recipes call for cinnamon to be added to the custard base and sprinkled over the top. The center is sweeter and come with the traditional custard base making use of only egg yolks.

Portuguese egg tarts also called “pastel de nata,” this egg tart comes with more flaky and pasty puff pastry shell.

It’s also important to mention that egg tarts are different and two of the most well-known varieties are: Serve warm.The recipe itself is a blend of both these styles.

Bake for 10 minutes, or until crusts are browned and dark brown spots are seen on the filling.

Bring out the prepped custard filling and tart shells.

Preheat oven to 230℃ (or your oven’s highest possible temperature setting).

Place the muffin tray / tart molds in the freezer for 1 to 2 hours.

The base should be slightly thinner than the sides.

Using your thumb, press each piece onto a tart/muffin mold until it forms into a tart shell.

Bring out the dough log from the fridge and cut it into six pieces.

Refrigerate for at least 2 hours or overnight.

Cover with cling wrap, making sure that the wrap touches the mixture.

Continue stirring until the mixture slightly thickens and smoothens. Using the same saucepan, combine the rest of the custard filling ingredients.In a saucepan over medium heat, whisk together water and sugar.Cover the dough log with cling wrap and refrigerate for at least 2 hours or overnight.In effect, we’re wrapping dough A with dough B, creating a slightly larger log. However, for step 8, place dough A at the bottom before rolling the dough. To prevent the dough from getting torn as it leaves the surface, use a dough scraper while trying to lift the dough. Fold the left and right sides of dough A to the center, then roll the dough into a log, from the bottom going up.Spread half of the butter all over dough A.To avoid dough retraction, firmly press onto the sides of the dough so that they properly stick to the surface. On a flat & clean surface, use a rolling pin (or your hands) to flatten and stretch dough A until it becomes very thin.Cut the dough into two (we’ll refer to them as doughs A & B to avoid confusion).Form the dough into a ball and cover with cling wrap.Knead the dough until elastic, for around five minutes.Using a stand mixer fitted with a dough hook, mix ingredients on medium speed until dough comes together.Combine flour, salt, and water in a mixing bowl.