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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. Rest the pastry before molding. I usually do not stretch the pastry further during molding. Instead, I usually cut a piece of pastry big enough to cover the entire inner surface of the tart pan with some extra for trimming. Since puff pastry will shrink after rolling, it is best to rest it for a few minutes, then trim the excess. This will ensure the perfect shape of the tarts.
Egg Tart Molds, 3 Inch Mini Tart Pans Removable Cyimi 12 pcs Egg Tart Molds, 3 Inch Mini Tart Pans Removable
Make the milk milk mixture. In a pot, add milk, cornstarch, and flour. Mix until there are no clumps and mixture is smooth. While this measuring cup in the photo below wasn’t big enough to hold all the custard, you should have about 2 to 2 1/4 cups total. Made from food-safe aluminum foil, the disposable egg tart molds are reliable in helping to shape and bake egg tarts.
Since Macau is just a short boat ride from Hong Kong, the locals modified the original Portuguese egg tarts and served them with other Cantonese dim sums for breakfast. As a result, the Hong Kong and Macau egg tarts differ slightly. Macau’s egg custard tart resembles the Portuguese tarts with a scorched caramelized exterior. On the other hand, the British custard tart influences the Hong Kong egg tarts with a custard feeling with a glossy smooth finish. After that experience, I knew I had to figure out a recipe—just to get that warm from the oven experience again!
Hong Kong Egg Tarts Recipe - Food Network Kitchen Hong Kong Egg Tarts Recipe - Food Network Kitchen
The design of the molds gives the tarts a beautiful fluted finish, with deep ridges and edges. The stainless steel material allows for good thermal conductivity and allows the molds to be lightweight too. However, the old recipe yielded mixed results when it came to the pastry. Some readers found that it would crumble and fall apart after baking. You can choose the 2.6-inch diameter molds, or upgrade to the bigger 3-inch molds, depending on the size of the egg tarts you are wanting to make. 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). 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.Knead the dough for 5-8 minutes until you form a smooth ball. Wrap and place in fridge for 15 minutes.
Egg Tarts (Pastéis de Nata) Classic Portuguese Egg Tarts (Pastéis de Nata)
Place the butter at the center and fold the flaps over the butter. Then flip the entire piece upside down. Wrap it up and refrigerate for twenty minutes. Fill the tart shells up to70%. However, do not overfill; the tart filling will expand and spill over when baking.
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Transfer to a flat surface and knead for five to eight minutes until the dough is smooth and you can form a ball. Cover and refrigerate for fifteen minutes. egg tart molds are included in this set and all are sturdy and reliable enough to be used over and over again in the kitchen, producing perfect little tarts each time! 2. Amytalk Egg Tart Molds Pour the egg yolks into the rest of the mixture and whisk vigorously, so you don't cook the egg yolks. Then strain through a sieve to get rid of clumps. Bake the Tarts 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. Fold the top third of the dough down to the center, then the bottom third up and over that. Give the dough a quarter turn (left or right) and roll out again to a 6×15 inch rectangle. Fold the same way as before, cover, and chill for 1 hour.
Egg Tart Molds - Etsy UK
Bonus: Let me and other readers know what you did to make this recipe your own - 💫 let's inspire each other! 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. The filling has not changed. It has just five ingredients—all of which you probably already have in your pantry—and the resulting custard is as silky, glassy, and delicious as ever. Take two sheets of wax paper and place butter in between. Roll it to a 15x15 cm (6x6 in) square. Wrap it up and place in fridge.
They are ideal to use for celebrations, catering, and for bake sales, when you need a large number of egg tarts baked and tinned without having to let go of any of your reusable molds! Before and after mixing the oil dough 4. Five tips for rolling and folding pastry (Note: This is important!)
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