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#CHINESE EGG TART INGREDIENTS PLUS#

SPECIAL MOULD TO MAKE HONG KONG EGG TART DAN TAT For Hong Kong egg tart, I prefer the shells made with shortcrust pastry. The tart shells are shortcrust pastry, not the puff pastry kind. It worth the effort (not as intimidating as it sounds really!). It simply tastes so much better and the family agrees too. I have to admit though, this dan tat tastes the best when you made the tart shells from scratch. My daughter can easily eat 3 of these at one go 🙂 MAKE THE TART SHELLS FROM SCRATCHįew years ago, I made this dan tat using ready-made pie crust I bought from the store because it’s convenient. Hong Kong style egg tart is one of our favorite dim sum items that we have to order each time we go for one. They are highly popular at our house and are gone fast! Serve warm.Make these dim sum favorite Hong Kong-style egg tarts with this easy simple recipe. Then, remove the molds, transfer the tarts to the wire racks and sprinkle with cinnamon. Let cool in the pans on wire racks for 5 minutes. Bake until the shells are golden brown and crisp, the custards are set, and the tops are blackened in spots, 15 to 20 minutes.Pour 1½ tablespoons of the warm filling into each pastry shells. Add the yolks to the mixture and whisk until well combined, then strain through a fine-mesh sieve.Return to the saucepan and cook over low heat, whisking constantly, until thickened 10 to 12 minutes.

Discard the cinnamon stick from the sugar syrup and whisk the syrup into the milk mixture in a steady stream. Continue whisking while adding the hot milk in a slow, steady stream. In a large bowl, whisk the flour with the remaining 5 tablespoons of milk.

#CHINESE EGG TART INGREDIENTS PLUS#

Meanwhile, in a small saucepan, heat 1 cup, plus 1 tablespoon, of the milk over medium heat until bubbles begin to form around the edges, 4 to 5 minutes.Use your thumb to press the center of the spiral into the bottom of the pan and continue pressing to evenly flatten the dough against the bottom and sides of the cavity, extending about 1⁄16 inch above the rim of the tart molds or ¾ inch up the sides of the muffin tin. Place each slice into the cavity of an egg tart mold or muffin tin, with the cut side of the spiral facing up. On a lightly floured surface, trim the ends of the dough to make sure they're even, then cut the log into thirty ½-inch slices.

Bring to a boil and cook for 1 minute, then remove from the heat and let sit until ready to use. In a medium saucepan, combine the sugar, water and cinnamon stick over high heat.

Make the filling: Preheat the oven to 500°.

Wrap in plastic wrap and refrigerate until very firm, at least 2 hours, preferably overnight. Starting with the edge closest to you, roll the dough into a tight log.

Spread the remaining butter all over the dough, leaving a 1-inch rim.

Pat the dough with the rolling pin and rotate the dough so that the seam is facing you. Using the bench scraper, fold the top half of the dough over the butter. Spread half of the remaining butter on the bottom half of the dough, leaving a 1-inch rim. Roll the dough into another 15-inch square. Press the edges to seal and pat the dough with the rolling pin. Using a bench scraper, fold the top half of the dough over the butter. Spread a third of the butter on the bottom half of the dough, leaving a 1-inch rim.

Remove the plastic wrap and roll the dough into a 15-inch square, dusting with more flour as needed.Cover with plastic wrap and let it rest for 15 minutes. Using a floured rolling pin, roll the dough into a ½-inch-thick rectangle, 10 inches long.

Transfer to a well-floured work surface and form into a 1-inch rectangle.

Mix on low speed, scraping the bowl down occasionally, until the mixture comes together and has a tacky consistency. In the bowl of a stand mixer fitted with the dough hook, combine the flour, water and salt.

Make the puff pastry: In a small bowl, whisk the butter until it is the consistency of sour cream.