Flaky Egg Tarts – Anita Lam

Flaky Hong Kong Style Puff Pastry Egg Tarts 酥皮蛋挞

https://www.youtube.com/watch?v=El0QqbL4CW4&feature=youtu.be

https://www.youtube.com/watch?v=bcJswW–SlI

In this video I will show you how to make Chinese egg tarts. Usually these are found in dim sum restaurants or Chinese bakeries. It has a flakey, buttery, puff pastry crust and a slightly sweet egg custard filling.

~~RECIPE~~

DOUGH:
*Butter dough:
– 1 cup all-purpose flour
– 1 3/4 stick (which also equals 3/4 cup + 2 Tbsp) cold, unsalted butter
*Water dough:
– 1 cup all-purpose flour
– 2 egg yolks (save the egg whites for the filling!)
– 1/4 cup cold water

FILLING:
*Simple syrup:
– 1/3 cup sugar
– 1/2 cup water
*Egg custard:
– 3 large eggs + reserved egg whites from earlier
– 1 cup milk
– 1 tsp vanilla extract

OTHER INFORMATION:
*Puff pastry method: 3x4x4
*Oven temperature: 400°F for approx. 25-30 min (time will vary–cook until crust is light golden brown!)
*This recipe yields approx. 12-14 tarts
*Store the egg tarts in the refrigerator & best to eat while HOT! re-heat at 400°F for 5-7 minutes!
*Tart mold and cookie cutter is 3″ diameter

[Total: 0    Average: 0/5]

Leave a Reply