![]() ![]() Let it chill in the fridge again for 30 minutes, after which you begin folding! You will have to fold, put in the fridge, fold again, put in the fridge, and fold AGAIN, and put in the fridge. From our experience, the food processor was a life saviour! After many siftsĪfter first 30 minutes, you remove both doughs, roll out the water dough enough to fully wrap and encase the oil dough. You may either use your bare hands to knead them ( we have not tried this cos we got NO muscles!), or a mixer. It consist of an oil dough and a water dough which will both get folded together after a 30-minute chilling in the fridge. Allow plenty of time ahead to prepare the pastry. If you use it too soon, you may notice voids in your egg filling. A lot of hard work, but SO worth it!!įor this recipe, we actually recommend making the egg filling earlier on to allow the sugar to fully dissolve and the entire mixture to fully settle. We always had to keep a close eye on them. It did take us multiple tries especially with changing oven settings and timing before we got it right. We also realised that adding more eggs to the filling may result in something more ‘ quiche-like‘. In the end, we decided to go somewhere in between both kinds. We initially always ended up with overly dense egg tarts but with great aesthetics like HK egg tarts OR patches of browns we did not like but with a great taste and texture like Portuguese egg tarts. Before we even started, we already knew we wanted a nice flaky pastry that is not too buttery on the lips, with an egg filling that is not too sweet, not too dense and has a light creamy milkiness to it. So many recipes, so many eggs and milks, but we were never fully satisfied especially with the egg filling. It took us a tremendous amount of effort before we finally got what we were looking for. We have honestly gone through WAY too many of them! We are so happy having finalised this recipe, and can’t wait for COVID to end, so we can finally fly back to Singapore to make him these addictive egg tarts. HK egg tarts or Portuguese, either way, they both taste YUM, and most importantly, they are one of Mel’s father’s top favourite foods, which is the reason we have been working hard on this. ![]() In terms of taste, Portuguese egg tarts have a creamy milky and sweeter taste, whilst HK egg tarts are the opposite, denser but less sweet. Portuguese egg tarts also tend to have heavy cream, whilst HK egg tarts have evaporated milk. It is the higher milk content in these tarts that creates a surface of protein film which causes the browning especially under a much higher baking temperature compared to HK egg tarts. The most obvious difference is the appearance of the egg filling, where HK egg tarts have an evenly yellow smooth shiny surface, whilst Portuguese egg tarts are partially caramelized with the brown or black puffed up patches. ![]() Hands down, we love the flaky ones!! As for Portuguese egg tarts, the pastry has a flakiness as well but more similar to the outer layers of a croissant. The pastry of HK egg tarts can either be a crumbly flaky type or a buttery tasting cookie crust one. Some of you may also have heard of Portuguese egg tarts ( Po tarts) and often get confused with their difference to HK egg tarts ( Daan tarts). They eventually became greatly popularised in HK and became a traditional Chinese dessert that you will find in Cantonese Yum Cha restaurants, Chinese/Cantonese bakery stores or HK style cafes. It’s so hot, you gotta blow them a fair bit before taking your first bite, if not it’s gonna burn! It’s so good that we will gobble it up in a split of a second despite it being so hot, leaving only some fragile flakes scattered everywhere on the table and floor.Ĭhinese egg tarts were first inspired from English custard tarts and Portuguese pastel de nata. Dessert trolleys usually come later on, but we would specially order these egg tarts in the very beginning as we simply can’t wait! They run out quick as well! They will always be delivered almost instantly fresh out from the oven. We would stuff ourselves with so many amazing dim sums and get so excited every time a trolley comes by. Given our Cantonese backgrounds, it was the norm for our families to regularly gather at Yum Cha restaurants for lunches. If you like Cantonese Dim Sums, you should be very familiar with these hot crispy flaky Hong Kong (HK) egg tarts.
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