Chinese Egg Custard Tarts (蛋挞) actually originated from a Portuguese pastry (Pastel De Nata) which was introduced to Hong Kong in the early 1940s through a small Portuguese colony in Macau. Although I did try the Pastel De Nata while I was in Macau, I still prefer our own Cantonese styled version of the egg custard tarts.
In Hong Kong, there are many variations of the 蛋挞 including the traditional egg custard, the milk custard, honey-egg and even ones garnished with the Asian delicacy of bird's nest (I am sure there are many more variations since my last visit to my hometown). Often found in Dim Sum Restaurants under the dessert section of the menu, I've always ordered it as part of the main course for brunch.
There are definitely no Asian cha chan teng (asian dim sum restaurants) found here in Tamarindo, Costa Rica and having lived here for just over a year, I have started to have random cravings for Asian foods like the Chinese Egg Custard Tarts.
Though it took a whole night to master the crust (not to mention having to miss a sunset surf session), I finally made it and ... look like having Asian Dim Sum could be a possibility here in Tama!
 |
| Only took a million tries to get this one right! |
Crust
1 cup flour
1 cup softened butter
1.5 cups cane sugar
1 large egg
Egg Custard Filling
8 ml milk
4 drops vanilla extract
1.5 cups water
1.5 cups cane sugar
Instructions:
Crust
1. In a small bowl, mix flour, sugar and butter.
2. Add egg and vanilla extract.
3. Mix well until the texture of dough is slightly moist and not oily like cookie dough. Add flour if it is still too oily.
4. Pull dough and make a large ball shape.
5. Using a flat bottom of a plastic cup or measuring cup, flatten the ball until it makes approximately 5 inches in diameter.
6. Press the flattened dough into a muffin/cupcake mould and press the dough along the edges to create a 'cup' filling the cupcake mould.
Egg Custard
7. Bring water almost to a boil, add in sugar to melt. Let cool to room temperature.
8. Add eggs, milk and vanilla extract.
9. Filter the mixture through a strainer 4-5 times to ensure a smooth consistency.
10. Pour the egg mixture into each mould carefully.
11. Preheat a small toaster oven for 5 minutes at 325*.
12. Bake at 325* for 20 minutes or until crust is golden brown and/or filling no longer jiggles.
13. Let cool for 10 minutes.
14. Serve and Enjoy!
 |
| Got lazy and made a giant Egg Tart with the leftover remaining egg mixture and dough. |
No comments:
Post a Comment