12/27/2023 0 Comments Chinese egg tart hong kong![]() Place the tart shells on a baking pan and place them in the refrigerator for at least 30 minutes while you prepare the custard filling It’s better if you can mold it about 1-2 mm higher on the top edge so it’s easier to release and you can fill up a bit more filling too. Place the dough ball in the mold and then use your two thumbs to start spreading the dough from center to fill up the side of the mold.Ĭover with a piece of cling wrap on top and then use another mold to press on it Lightly dust your fingers with some flour to prevent sticking if it’s an issue. Flatten into a disc and wrap with a cling wrap and refrigerate for at least 30 minutesĭivide the dough into 9 portions and roll into round balls. Then use your clean hands to knead it into a smooth dough. ![]() ![]() It may appear separate at first but just keep whisking and it will come togetherĪdd the flour mixture and use a rubber spatula to combine at first Gradually add in the egg mixture and whisk until combined. Combine the softened butter and sugar using a whisk until creamy Mix all-purpose flour and salt in a bowl. The size of the tin I have is 3 inch in wide and about 1 1/2 inch deep (Size XL) You can certainly find them at any store that sells baking ingredients and supplies. But they work to bake the dan tat evenly. They are made with aluminum and are pretty thin and flimsy actually. My mom actually got these for me from Indonesia. These are the typical mold used to make Chinese dan tat. I recommend using the aluminum type as they bake faster. 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! if you serve it to an asian (okay, can’t vouch for all asians, but definitely my whole extended chinese family which includes discriminating stubborn elderly great aunties and uncles), they’ll be so impressed that you made them dan tats because it just isn’t done.Make these dim sum favorite Hong Kong-style egg tarts with this easy simple recipe. it does take some time for the dough to rest, but that’s not active prep time and it requires nothing from you. Hong kong style dan tats (or these, anyways) are so easy. dare i say that they were leaps tastier than some of the bakery ones i’ve tasted? i’m looking at you, new hwong kok, even if your ham suey gok more than makes up for your dan tat downfalls. you do want the custards to be “smooth” and “glassy,” right? and be very wary of how much you fill the shells if it goes over, it isn’t fun at all to try to remove them from the pan.Ĭrumbly shortbread like crust, creamy and eggy custard (shocking because there’s not that much egg in the custard if you think about it). These took very long time to strain custard because we used a discriminating strainer finally switched to another one and it was fine. portuguese style has a crust more like puff pastry, and its custard is looser and caramelized on top. now, if you’re confused about why i specifically say hong kong style dan tats: the pastry is akin to a crumbly shortbread cookie, and the custard is fairly dense and yellow throughout. one of this blog’s author’s favorite desserts (when done right). In case you're not familiar with dan tats: dan tat (noun), an asian dessert/snack consisting of a pastry shell filled with custard tasting predominantly of egg. st patrick's day doesn't really count for me because the "celebration" consists of admittedly satisfying corned beef and steamed potatoes/cabbage/carrots, and easter has died down now that the majority of my extended family has grown up (and we therefore no longer get easter egg hunts and peep bunny/twinkie decorations, sadly). Let's start this month with a bang, shall we? since it's a month with personally irrelevant holidays.
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