Hong Kong style egg tart

Category: Bakery products
Kitchen: chinese
Hong Kong style egg tart

Ingredients

FOR TEST
Wheat flour 100 g
Butter or margarine 60 g
Sugar 45 g
Yolk 1 PC
Vanillin
FOR COOKED CREAM
Eggs 2 pcs
Sugar 80 g
Milk 140 g
Vanillin
Rum 0.5 tsp
----------------------------
Size of one cake pan - diameter - 8 cm, height - 3 cm

Cooking method

  • Egg tart or egg custard tart is very common in Portugal, England, Hong Kong and other Asian countries. It is a shortbread or puff pastry basket with custard.
  • Egg tarts were introduced in Hong Kong in the 1940s in a tea restaurant from the true "Pastel de Nata" (Portuguese egg tarts).
  • Today, in Hong Kong, you can find various fillings in egg tarts: egg white with milk, honey with egg, eggs with ginger, which are variations of the traditional custard, as well as chocolate and green tea flavored tarts. Below is a classic recipe for egg tarts - a traditional Chinese dessert. Unlike English egg tarts, Hong Kong ones are more egg-based and less creamy. It is also customary to sprinkle English tarts with nutmeg or cinnamon before serving. English are served warm and Hong Kong hot.
  • So:
  • 1. Grind butter or margarine with sugar. Add lightly beaten egg yolk. Pour in the sifted flour and vanillin. Stir. Send it to the refrigerator for an hour.
  • Hong Kong style egg tart Hong Kong style egg tart
  • Hong Kong style egg tart Hong Kong style egg tart
  • 2. Divide the dough into 6 pieces. Grease the mold with vegetable oil and spread the dough along the walls of the mold. You can use a metal or silicone basket mold. This amount of dough was barely enough for 6 tarts.
  • Hong Kong style egg tart Hong Kong style egg tart
  • 3. Heat half the milk (70 ml) with sugar until the crystals dissolve. Pour into the other - cold half of the milk. Beat eggs lightly (by hand, not with a mixer). Pour them into the milk mixture. Add vanillin and rum. Pour the cream into the tins through a sieve to strain the froth and non-uniformly beaten egg.
  • Hong Kong style egg tart Hong Kong style egg tart Hong Kong style egg tart
  • 4. Bake in a preheated oven at 160 ° C for 20-30 minutes. The readiness of the cream can be checked with a toothpick - it should stand in the cream, not fall.
  • Hong Kong style egg tart
  • Hong Kong style egg tart

The dish is designed for

6 pcs

Time for preparing:

2 hours

Cooking program:

oven, stove

Note

Recipe based on multiple links
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I was interested in trying a traditional Chinese dessert! But I think that Portuguese or English egg tarts would be more suitable for me - they are still not so desperate egg tarts! You can also make other variations of the cream.

Ikra
Pulisyan, we prepared such a tart at a master class with Alena Spirina. And ate, of course, right away, from the wheels, lukewarm. Tasty, but ... I also a little more egg than I would like. However, Spirina claims that "you have to sleep with this" I mean, let the dessert stand overnight in the refrigerator, and this egg taste will go away.
Anything left until tomorrow to air out?
Elena Tim
Oh, what a beauty! I drag it to bookmarks. Thank you, Sashul! You won't scare me with the egg taste, so I'll cook!
Tumanchik
And here is what I will prepare for my men on February 23rd. I like that everyone has their own - so as not to fight. And I'll decorate with berries. Thank you Sasha, as always on top!
Pulisyan
Irinki, Elenka, thank you for your support in this difficult tart fight! I had to read a lot to get even a little closer to the authenticity of the recipe! Glad if it is useful to someone! However, for those who are not so tuned in to the egg taste, I still recommend the classic custard - with flour and maybe even butter!
Quote: Ikra
let the dessert stand overnight in the fridge and that egg flavor will go away
Irin, of course I tried it right away, then sent it to the refrigerator. The egg taste has softened somewhat. If there is a whole basket - dough with cream - that is very good! And try the cream separately - the eggs are a little audible! ...
Ikra
I think, among other things, you need to tune in to any ethnic recipe. Although, it seems, there are no ingredients that are especially unusual for us, but it is this frank "egg" of the cream that is characteristic of the sweets of that region. You just have to treat it like an exotic adventure.
Feel like being in Hong Kong, a little bit ... Sometimes it helps me to set my eaters to eat unusual food. There is an element of the game in this, and it gives some indulgence ... when, for example, something did not work out quite as planned
SanechkaA
Very enticing baskets as I present their delicate creamy taste and crumbly dough, mmmmm - we urgently need to bake the same
Pulisyan
Sashul, try a Chinese dessert for exotic! And the preparation is very simple!
Pulisyan
Quote: Ikra
You just have to treat it like an exotic adventure.
Feel like Hong Kong, a little bit ... There is an element of the game in it
Irina, thank you very much! I am pleased to read your comment! You are very deep and creative in your kitchen!
Irina.
Pulisyan - Alexandra, thank you so much for the recipe !!! As I read it, I immediately decided that it was necessary to cook it, we should like it. Last night I had free time and I decided to cook. I immediately kneaded a double rate, that we have 6 baskets. Everything is done simply, although this is the first time I have prepared such a recipe. I didn't even think that you can bake shortbread dough right away with such a liquid cream. When baking, the cream pouted with a ball, should it be so or did I do something wrong? But when I took it out of the oven, the balls settled, they turned out to be similar to yours.
How delicious it is, tender. Mmmm. My men said it was very tasty. Today we have only 2 things left, I can hardly restrain myself so as not to eat it yet.

Quote: Pulisyan
You can also make other variations of the cream.

Where can you see these variations? It is necessary to search the internet, but maybe someone already has proven options?
Pulisyan
Irinochka, it's good that the recipe was to your taste! Thank you for trying! As for the cream, everything is so: it is liquid, rises during baking, then sits down. It is recommended to cool evenly - first in the oven, then at room temperature, so that the cream does not "fall" too much.
As for the variations of the cream, I can give such links (only no need to add gelatin and milk in which it dissolves):
butter custard
butter custard with chocolate
thick custard
The first two creams will have a rather delicate consistency, the last one will be quite thick, and will keep its shape when cut. You can add sugar instead of honey, use ginger, cinnamon or other seasonings.
Successful experiments !!!!
Irina.
Alexandra, thanks for the list of creams, I will study now.
And I immediately took it out of the oven, now I will know what to leave in the oven to cool. I will bake more than once, that's for sure.
Anyuta NN
Thanks to the author for the recipe for delicious cake tarts. The egg taste is pronounced in the warm form, a little less in the cold one. I did not tell anyone about this feature of the tarts and no one noticed until I did. And still everyone liked it very much.
Hong Kong style egg tart.
Pulisyan
Anyuta, thank you for the delicious photo report! Glad everyone liked it! And most importantly, it's beautiful and not time consuming!
Irina.
Quote: Pulisyan
butter custard, butter custard with chocolate, thick custard
Pulisyan-Alexandra, tell me, please, according to these recipes, according to the links, the custard must first be brewed, and then pour it into the molds, or you just need to mix, pour into the molds with the dough and bake, how according to this recipe?
I put your tarts in the oven, I'll report back tomorrow.
eye
Quote: Pulisyan
The dish is designed for 6 pieces
Cooking time: 2 hours
it must be ooooooooooooooooo delicious
otherwise - not fair!
Irina.
eye-Tatyana.2 hours is the total cooking time. And then there - once and everything is ready. I kneaded the dough, well, 5 minutes, put it in the refrigerator. Itself on HP. Then I mixed the fill, also no longer than 5 minutes. Well, 5 minutes in the forms and pour the dough, and into the oven. And I'm back on HP. That's all there is to it. And I do double the rate right away.
eye
Quote: Irin A.
And I do double the rate right away.
so what am I talking about!
when such deliciousness - 6 pcs. - not a portion, but a half portion! or a quarter ...
vedmacck
Bookmarked it!
Irina.
Quote: ok
when such deliciousness - 6 pcs. - not a portion, but a half portion! or a quarter ...
That's exactly one tooth.
Pulisyan
Quote: Irin A.
Do you need to brew the custard first, and then pour it into the molds, or just mix it, pour it into the molds with the dough and bake it, as in this recipe?
Irina, the cream must be brewed before baking - otherwise flour may go in lumps during baking (you need to cook over very low heat, stirring constantly). It's just that there is no flour in the cream in this recipe - so it turns out quickly and you can pour it right away. I didn't bake butter with custard. Now I suddenly began to doubt whether the oil would peel off ...: girl-th: I tried it many times without oil - everything is great ...
Quote: ok
when such deliciousness - 6 pcs. - not a portion, but a half portion!
Tatyana, cooked a little, because the taste is still specific (frankly egg). However, for an amateur. I like new unusual tastes, but dosed.
Quote: vedmacck
Bookmarked it!
vedmacck, cook with pleasure!
Dear ladies! It's so nice that the topic came to life and you are interested. I even forgot about this recipe ....
Irina.
Yesterday I sat on the HP, so I almost burned the tarchiki. Looked, not yet ready, left for "5 minutes" (well, it seemed to me so). I can smell the smell. I go to the oven, and everything is too ready there. I baked late, so we tried it today, very tasty. The husband said - delicious baskets. Overdried, of course, the dough is harsh, but this did not stop us from feasting on, we have already eaten almost half. The other day I will bake it again, but I will not leave the kitchen to control the readiness.
Hong Kong style egg tart

Alexandra, I understood everything with the cream, thank you very much !!!
vedmacck
Irina.Do you know how to cool tea using the Internet?
Pour tea, leave for a couple of minutes - check your mail ... Oops, tea is cold
Irina.
vedmacck, Tatyana, oooh, this is a familiar situation to me.
And I can pour tea, sit with beech in the kitchen, tea in front of my eyes and ... then heat the tea in the microwave or pour fresh tea. And if it’s too late for tea, I’m generally left without tea.
Pulisyan
Irina., cute little basket, is it an egg tart or custard already? And according to the photo, it seems to be not overdried ...
Quote: vedmacck
Pour tea, leave for a couple of minutes - check your mail ... Oops, tea is cold
Yes, Tatyana, it happens that the next day you find a forgotten cup of tea in the kitchen ...
Irina.
Pulisyan, Alexandra, well, I chose the palest one for the photo. The dough became soft when it stood. The filling has softened. The gorge is simple !!! And I did everything according to the recipe, I hadn't done it with custard yet.
And yesterday I decided to do it again, only under control. We like these tarts very much. Baked in other tins (low).
Hong Kong style egg tart
AlexandraThanks again for the recipe. Everything is done simply, but it turns out yummy.
lettohka ttt
Plus :-) I liked the recipe, took it to the bookmarks, thank you Alexandra !!!

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