Roll out the puff pastry dough onto the board, to about 14×14. Sprinkle a pastry board with coconut flour.In a glass measuring cup, dissolve the sugar with the warm water and set aside to get to room temperature.Place the rack in lower half of the oven. I had my first Chinese egg tart in San Francisco's Chinatown and it left a lasting, sweet impression! □ How to make perfect Chinese egg tarts: They come in many variations, but this recipe is the most popular variety. These beautiful egg tarts are one of the more recognizable dim sum dishes offered in a Chinese dim sum house. They cook up quickly and should be served warm. These gorgeous Chinese Egg Tarts have a sweet egg custard middle encased in puff pastry dough. Think of these delicious tarts like an Asian crème brûlée! You will find these sweet treats at most Chinese restaurants, especially during the 'Chinese New Year.' Make this dessert even more fancy by caramelizing the custard tops with a propane torch before serving. I used store-bought puff pastry dough to create these classic Chinese custard treats. Depending on the size of your tart shell or muffin tray, this recipe yields 8x 3′ tarts or x 2″ tarts.Three time's a charm! That's how many attempts it took to get this recipe for Chinese Egg Tarts perfect! It's really easy, trust me.Otherwise whole milk works too but it lacks that deep milk flavor. Evaporate milk will give you that ionic milky flavor similar to the ones from restaurants and bakeries. For the egg custard filling, use evaporated milk if possible.All purpose flour works too but it’ll produce a slightly denser texture. For the pie crust dough, use cake flour for that light and crunchy texture.If you want to make these egg tarts first thing in the morning and serve as part of breakfast or brunch, you can pre-make both the pie crust dough and egg custard filling and store in the refrigerator overnight.If you’re looking for inspiration on how to cook eggs, please be sure to check out all the recipes I am posting in this egg series.īefore we begin, I’d like to share a few helpful tips to help you succeed: When time allows I’d also like to share a puffy pasty and Portuguese tart recipe so please do check back some time later or subscribe to my blog so you won’t miss any new recipes.īy the way, this recipe is part of my previously announced egg recipe series. If you follow this recipe in conjunction with the notes, you should be able to recreate egg tarts close to that of Dim Sum restaurant quality! This also happens to be the least time-consuming version (and to my own preference, the best version). The recipe I am sharing today is the classic version with pie crust shell. Last but not least, there is Macau’s Portuguese tart aka Po Tat which comes with this distinctive caramelized custard in a puffy pastry shell. Another popular variety is a tart made with flaky puffy pastry shell. The most basic and classic version is made of buttery pie crust. Like many dishes developed in the past, these egg tarts have also evolved into many different varieties over time. Originated from Hong Kong, these British-influenced dessert egg tarts come filled with a slightly sweet egg custard resembled the texture of a properly made Chinese steamed egg.Īnd if you’ve ever been to a Dim Sum house, you know there is nothing better than finishing up the Cantonese tradition with a freshly out of the oven egg tart and wash down with your favorite tea. Warning: Parameter 2 to wp_hide_post_Public::query_posts_join() expected to be a reference, value given in /home/yirese5/public_html/wp-includes/class-wp-hook.php on line 287Įasy Chinese egg tart recipe that recreates this Dim Sum classic from the comfort of your home.Ĭhinese Egg tart, aka Dan Tat 蛋撻, is one of most recognizable pastry items offered at any Chinese Dim Sum restaurant (i.e. Canton/Hong Kong, Dessert, Recipes // 26 Comments »
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