Test the custard’s doneness with a toothpick. Open the oven door slightly and bake for another 5 minutes. Watch out for puffing of the filling as this may mean that the oven is too hot. Strain again and fill the tart shells till about 80 – 90% full.Strain the eggs through a fine sieve, then whisk in the sweetener mixture.Cook till dissolved, then cool down to room temperature. Combine sweetener and water into a medium saucepan and bring to a boil.Bake the tart shells for 8 – 10 minutes, then remove from the oven.My preferred method is to roll out the dough between 2 sheets of baking paper/plastic wrap, then cutting out circles with cookie cutter to fit into the tart mould. Press dough into tart moulds (about 12).Add butter and egg and pulse until mixture forms a ball.Place almond flour and salt and sugar substitute into blender and pulse briefly.The trick to a bubble-less filling that doesn’t puff up too much is to sieve the custardīaking the last 5 minutes with the oven door cracked open slightly 1 tbsp sugar substitute (I use Splenda).Two thumbs up for an easy afternoon project! But it turns out that it wasn’t too bad after all and the tarts got made in less than an hour. The feet are then steamed until the cartilage, skin and meat are softened to a melt-in-the-mouth texture. It’s a dish made of deep-fried chicken feet braised with oyster sauce, soy sauce, sake, pepper, garlic, black bean sauce, and sesame oil. Truth to tell I was never terribly good at doing regular tarts and having to do a flour-free low carb version intimidated me. Braised Chicken Feet, also known as Phoenix Claws, is a popular Hong Kong food. The main hold up was trying to unearth the tart moulds from somewhere in my cupboards…which just tells me I should do tarts more often. Portuguese egg tarts also contain condensed milk and have a higher sugar content, and usually have a scorched and crinkly surface while Hong Kong egg tarts are almost mirror-like on the surface.ĭoing the egg tarts was a surprisingly easy and quick process. Hong Kong egg tarts are usually made with a shortcrust pastry as compared to Portuguese egg tarts which are usually made with puff pastry. But nothing beats a fresh egg tart straight out of the oven and it’s the perfect accompaniment for afternoon tea :-). Egg tarts are dime a dozen in Chinese dim sum restaurants and they are literally everywhere in Singapore. Had a late and somnolent lunch at Soup Restaurant then decided that I needed something sweet to end off. 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.It’s Vesak Day and in my usual overscheduled way I decided to pack my day full to the brim (hey I work a full-time job – even time off is scheduled! Got up at the crack of dawn to go to do ward rounds, discovered that my good AC had already done them (thanks JL!) then trotted off to Jurong Bird Park with S and got my vitamin D’s worth (SUCH a hot day…). 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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