Egg Tart with Puff Pastry ( Hong Kong Style ) ~ 港式酥皮蛋撻
I haven’t made this tart for a long time since!
Why? Cause they’re too unhealthy and too fatty, high in calories, high in cholesterol, high in sugar.
But if those are not bothering you, you got to have a try. They’re so delicious when they came out from the oven, I recommended it to you entirely.
And this kind of egg tart has it’s family member as well, called ‘coconut tart’ , it’s precisely the filling was different. I will show you how making the coconut tart from the next post.
It can have two different kinds of pastries to make for this egg tart: shortcrust pastry or puff pastry. Either of them will work well. Lots of people like to make the shortcrust pastry for this egg tart, because they’re easier to prepare. But today, I prefer to do the harder work, it will be the puff pastry for this little cutie tart.
You better make the pastry by yourself, just take a bit of time and effort if you have. But I can tell you, it will so much better compare to the shop ==to buy one. And you will appreciate and proud of yourself! It will pay back all your effort. Otherwise, you can use the ready-made one, of course, but that’s not the same, I’m afraid!
This egg tart is so popular for over so many years, almost all the cake shop, bakery or the old fashion cafe will have it. People liked to eat it in their breakfast, tea time or any time snack. Sometimes people will patiently line up the long queue to wait for the freshly baked egg tart just comes out from the hot oven. So, you can tell how popular it is.
Even Christ Patten, the last British governor of Hong Kong, was one of this egg tart fan as well. He must have this when he went back to Hong Kong any time.
Egg Tart with Puff Pastry( Hong Kong Style ) ~ 港式酥皮蛋撻
Ingredient: ( make 12- 14 tarts )
For the water pastry (A): 水皮
- 75g Plain flour
- 20g Egg yolk
- 30g Iced cold water 冰凍的水
For the oiled pastry (B): 油皮
- 75g Plain flour
- 90g Butter, cubed
For the custard filling:
- 2 Large egg ( better to use organic egg )
- 50g to 65g Caster sugar ( I used 50g )
- 110ml Hot water
- 42g Evaporated milk 淡奶
- 1/2 tsp Vanilla extract
For the pastry:
- Mix the pastry (A) ingredients altogether to form a dough, wrap with cling film and chill in the fridge.
- Mix the pastry (B) ingredients together to form a dough, roll into a ball shape and wrap with cling film then chill in the fridge for at lease an hour or in the freezer for about 1/2 hour.
- Remove the two pastries out and leave on the table for about 15 minutes. Roll out the pastry (A) a little bit bigger than the pastry (B) still a ball shape, then put the pastry (B) on top of the rolled out pastry (A), and slightly push up the pastry (A) to wrap up all the pastry (B) dough, seal the gap, until (A ) totally wrap up (B), and the shape still like a ball. 🙂
- Use a rolling pin to push down the dough, roll out the dough into a rectangle shape and the size about 42cm x 22cm rectangle shape, fold into 4 layers, that’s the first fold.
- Then roll the dough out again to make the size for 36cm x 22cm and fold into 3 layers, that’s the second fold.Repeat the step 5 again for 2 more times, so the total will be fold 4, 3, 3, wrap into a plastic bag and chill in the fridge for at least 2 hours, I keep the pastry in the fridge overnight, and make the tart the other day.
- Now let’s prepare the filling: melt the sugar with the hot water completely, then add the egg in one by one and stir well, add the milk and vanilla extract, mix it until well incorporated. Pour the egg mixture through a sieve to make the batter smoother, remember, don’t skip this step, it is so important!
- Preheat the oven to 400°F/200°C/180°C (fan oven), or gas mark 4.
- Slightly greased the tart inside, especially the edge, it will make it easy to come off after bake.
- Then take one of the pastries and slightly push down in the tart mould and push up to the edge, better to push up a bit higher than the edge, it will make the edge won’t flinch. Repeat the remaining.
- Carefully pour the filling into the pastry just 3/4 full, put all the filled tart into the preheated oven bottom shelf, for 10 to 12 minutes first, after that change to the middle shelf, and bake for another 10 to 15 minutes. But keep an eye on it, if the filling start pops up too quickly, try to open a little gap of the oven door to prevent the filling pop up too much, because we need a smooth top of the filling.
- When the times up, use a toothpick to insert into the filling, if it can stand still, then it is done, if not, keep bake for another 2 to 3 minutes.
- Cool down on the wire rack for 10 to 15 minutes, be aware, they’re still hot.
- It looked like lots of work, but if you get practice for few more times, you will get used to it. Actually they’re not too complicating, remember practice makes perfect. 🙂
- Take a notice of what I highlighted words in the method, they’re so important.
- Make yourself a nice cup of coffee to enjoy the egg tart, all the hard work will be worth it.