Egg tart is a popular Cantonese Chinese Dim Sum dessert. This is my favourite egg tart recipe. The egg tart crust has a very similar texture to dim sum restaurants. The crust is thin, not crumbly and has a nice biscuit bite to it. It's not the flaky buttery type like fruit tart. Also, the egg tart filling is light and smooth.
There are many variations for egg tart crust and egg tart filling. Some of the egg tart fillings have milk. For this recipe there is no milk just water and eggs. As for the crust, some have buttery flaky texture, some are like pastry flaky textures. For this recipe, its the basic biscuit crust texture, very similar to those egg tarts served at some dim sum restaurants.
Important notes:
● Oven has to be well preheated at 250°C. It takes about 20 minutes. In my video, I preheated the oven just before making the egg tart filling. After I finished pouring the filling into the mould, I had to wait about 5 minutes before my oven was at 250°C. So you can preheat your oven earlier.
● For the egg tart filling, the texture is light and smooth. The texture depends on the egg to water ratio. The ratio I used is egg: water (1: 1.625). If you prefer more dense texture, then you can use ratio of 1: 1.5. That is for 4 eggs (+/-200ml), you use 300ml water
● This recipe makes 20 egg tarts. Apologies forgot to mention in the video
(Makes 20 Egg Tarts)
Ingredients:
Egg tart shell:
150 grams plain flour/all purpose flour 中筋面粉 150克
30 grams cornstarch 玉米淀粉 30克
1/4 teaspoon baking powder 泡打粉 1/4茶匙
125 grams softened butter (salted) 黄油，软 （咸）125克
25 grams icing sugar 糖粉 25克
1 egg (room temperature) 鸡蛋, 室温度 1粒
1/2 teaspoon vanilla essence 香草精 1/2茶匙
Egg tart filling:
110 grams sugar 糖 110克
320 ml water 水320毫升
4 eggs (room temperature) 鸡蛋, 室温度 4粒，
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👩🍳👨🍳 If you have tried my recipe, do leave a comment below! Would definitely love to hear from you! 大家好，在下面的评论给我分享您对这个食谱的想法！
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9 сен 2024
