Thank you! Hi Amanda, KP Kwan. I wanna ask why my eggtart filling always cracked after several hours of baking. There is also no chinese bakery where I live Now, I can make it for a lot less. Thanks! Cos when i made this at home, the inside took very long to firm up. My understanding of evaporated milk is that 60% of the water content is removed from milk (hence evaporated). Hi Lynette, Bake for 25-30mins or until the filling is just set, but still a little wobbly in the centre. 1. The plain flour in the recipe, is it all purpose flour? I suggest after cutting the butter, place it in a large stainless steel bowl. If so, could you please direct me as to how to make these in the microwave. Thank you for trying out the recipe and great to know that it works. Would like to ask few questions By calculation, it is one part egg and 4 1/2 part liquid. Pour the cream slowly over the beaten eggs, stirring … 23 homemade recipes for egg tart from the biggest global cooking community! Enjoy. Once you have done the first one, you will know how large is the optimum size. https://www.greatbritishchefs.com/recipes/marcus-wareing-custard-tart-recipe Thank you so much KP for giving so much detail on how to make the egg tarts. Just that the folding part is a bit tedious. You are welcome. You can get all the ingredients to be converted here; I know that some old school Dim Sum restaurants still use lard, but has gradually shifted to butter and other oil during the demand from customers. https://en.christinesrecipes.com/2009/03/cantonese-egg-tarts-recipe.html thanks for the reply , i will try it this few days ~ hope will be success ~ Or, if you don’t have that many eggs at home, try Lisa Faulkner’s filo pastry custard tart. It doesn’t matter how you fold it. Also, if I use a stand mixer, which attachment should I use? https://www.food.com/recipe/chinese-style-egg-custard-tarts-42189 I baked my second batch at 190 degrees celsius for 17 minutes; they turned out fantastically! I use both top heat and bottom heat, without the fan. And do you know of a way that we can make this without a food processor. If you do it more than four, the layer will become too thin and break, which will have a negative effect. Using your egg tart molds as a guide, cut out round shape of dough 1/4" larger than your tart mold. 2. This happens especially at the bottom section. Thanks for the reply. Thanks. https://www.seriouseats.com/recipes/2013/10/chinese-egg-custard-tart.html The tart shells were crispy and felt like puff but it does have layers . Hi Sonal, I want to ask your advice on what modification I should make for a large batch but smaller tarts (75 single bite size, perhaps 3″ or smaller) e.g. It looks a lot and hard to wrap all inside. KP Kwan. I use only milk in the Portuguese tart recipe. I have just replied to most of the questions. If it pops up too much, it will deflate after removing from the oven, and the surface will not be smooth. KP Kwan. Not sure the exact problem. Chinese tea house) around the world.. Hi Sandy, From the English classic wobbly custard tart to a squashy Portuguese pastel de nata - nothing beats a custard tart. This looks wonderful! Since Macau is just a short boat ride from Hong Kong, the locals had modified the original Portuguese egg tarts and served them along with other Cantonese dim sums for breakfast. I was so disappointed. In a medium bowl, mix together the confectioners' sugar and flour. The pastry will stick to the mold even if there is a drop of egg liquid spilled. ; Sugar– I use 2 tablespoons of sugar which is enough to make this crust sweet enough.I can even eat it as a cookie. Flour– I use all purpose flour, it creates structure. Hope you make a batch of delicious egg tarts soon. 1. Thanks for highlighting the confusion. The Hong Kong and Macau egg tarts differ slightly. It’s a shame I’m not able to send you a pic of the outcome, Hi Theresa, Hi Francid, And also it always shrinked down at the center. After that, using a brush to brush off the excess flour before folding it. 1. I have not encountered such an issue. I couldn't find CONFECTIONER'S SUGAR OR ALL-PURPOSE FLOUR. The Hong Kong egg tarts are influenced by the British custards tart with custard as the feeling with a glossy smooth finish. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. But I’d like to try making it again next time. Thank you so much for this amazing post. It is always chill it until firmer than you think. If the water dough is too dry, it can behave like a rubber (bouncy). It all depends on the size and depth for the mold for the egg tarts. I do not have thermomix and am sorry for not able to give you more detail. On the day of your gathering, all you need is to fill up the molded shells with the egg liquid and bake. There will be some remain in the mixer bowl no matter how thorough you scoop it. I am mixing by hand because I do not have a food processor. Thanks, Hi KP, You can use light strokes instead, as long as it does not break i meant, could I use the same method as for the western puff pastry but use the same ingredients as this one. Do not fold the pastry if it is too soft. Great recipe KP! The egg tarts came out amazing , Hi Ivy, You may just use water as a substitute for milk. I haven’t baked the egg tarts yet, so I don’t know how it will turn out. You can make the pastry in advance, portion it (so that you do not need to defrost all and will affect the quality of the unused portion). Tarts 3 times, the essence of the pastry 20 minutes to firm up then just leave it the... To cut out pieces of round pastry which are slightly larger than the mold the access to my and... 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