Egg tarts are my favorite Chinese dessert. This shortcut recipe uses store-bought puff pastry and only takes 15 minutes to prepare. Once cooled, dust with a little confectioners’ sugar or cinnamon. Jump To Recipe by Lily Ernst This popular dessert features a silky egg custard that is baked in a crispy, buttery puff pastry shell. Instead of discarding it, cut the scraps into roughly 3-inch pieces and bake in a 400☏ oven until golden brown, about 25 minutes.
You will most likely have a decent amount of puff pastry left over, which is the nature of making neat pastry. Related: 20 Weeknight Meals That Taste Even Better as Leftovers The differences between the French and Chinese varieties are subtle: the Chinese puff is slightly less buttery (don’t worry- there is still plenty of butter) and a tad more crisp.
Related: Easy and Elegant Puff Pastry AppetizersĬhinese puff pastry is similar to French puff pastry, with laminated layers of butter and flour that add up to one delightfully flaky dough. Store-bought puff pastry is totally acceptable, but I encourage you to try making the Chinese Puff Pastry for the true dim sum taste. The texture of flaky pastry, shattering into a field of crumbs and juxtaposed with the rich eggy filling, is one of the most satisfying bites. A crisp pastry base and a smooth, sweet filling is essential, but I like the variety you get with the Chinese puff pastry base, featured here. There are three different types of egg tarts: with a puff pastry base, with a shortcrust base, and Macau style, featuring a laminated base and a caramelized custard filling. So while this recipe uses butter, by all means use lard, if you can find it. Like those chefs, I use what is most commonly found in my local grocery stores. Pastry chefs in Hong Kong utilized the techniques and ingredients that were accessible to them, including lard instead of butter and evaporated milk as a substitute for fresh cream or milk. If she couldn’t find the cart, she’d flag down a waiter to put in a special order for at least two dozen freshly baked egg tarts, enough for each of us to inhale a pastry or two at the table and a few extra to take home and enjoy later.Įgg tarts are a perfect example of the European influence in Chinese culture.
Chinese egg tart ingredients full#
At the end of every dim sum feast, after we’ve eaten our fill of cheung fun and dumplings, my mom would track down the cart full of golden egg tarts. While I don’t doubt that results might be a bit more authentic if everything was made from scratch, sometimes you just want a quick and simple solution to your egg tart craving.Egg tarts are buttery and flaky, and their resemblance to little sunbursts makes you smile just looking at them. We’ll be relying on some (admittedly quite lazy) shortcuts to make the process as quick and easy as possible. (There’s also the Portuguese-style egg tart, which are a different (but still very delicious) matter entirely.)Īll that said, the ones in this recipe will produce the more OG style Guangzhou egg tart, which is wider and uses a shortcrust pastry base.
Hong Kong style egg tarts tend to be smaller, and use a more delicate puff pastry as the base, whereas the more traditional Guangzhou style ones are larger and use a crunchier shortcrust pastry. There are several different kinds of egg tarts out there. I hope you’ll find it’s egg-xactly what you’re looking for. So, keep scrolling for our foolproof Egg Tarts recipe. It uses a variety of shortcuts that save a ton of time, but still yield a tasty result. Today, I’ll be sharing Papa G’s ultra quick and easy method for preparing egg tarts when those cravings hit. The deliciousness of egg tarts is no secret, but what is less known is just how easy they can be to make for yourself at home. Popular at dim sum restaurants and Chinese bakeries, they truly are one of the tastiest Chinese desserts out there, suitable for breakfast, brunch, or general snacking. Egg Tarts (known in Cantonese as Dan Tat) are an iconic Cantonese treat consisting of a creamy egg custard housed perfectly in a crisp, pastry shell.
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