Phuket Dec 2013 - Part III Elements Restaurant at.Phuket Dec 2013 - Part IV dhatri spa at Pullman Ph.Crochet Workshop conducted by Sewinlove at BFF Zak.Phuket Dec 2013 - Part V Splash Jungle Water Park.Dear son's 4th Birthday Cake - Rainbow Fruit Short.
Phuket Dec 2013 - Part VI Dining in Phuket. Hong Kong Flaky Egg Tart 港式酥皮蛋挞 - AFF HK/Macau Jan. Vacation - Japan Hiroshima/Miyajima (6). Well, after the workshop, I didn't have the courage to attempt the recipe until now. It didn't help that the class was noisy because everyone was trying to ask questions and some stood up to see what's going on blocking those at the back etc. The notes given by the Chef were merely 7 sentences, less than 700 words and quantity for 200 pieces of egg tarts! I was seated at the back of the class, frantically trying to note down what he said while trying to watch his demo. In fact, I've attended a dim sum hands-on workshop back in 2008 where one of the items I learned was the flaky egg tart. It's definitely not easy because like western puff pastry, the 2 types of dough are to be folded, rolled and folded at least 3-4 times in order to achieve the "thousand layers" crispy effect. The tart itself must be fragrant and complemented by a creamy, smooth and slightly sweetened egg custard. Therefore, to me the success of the flaky egg tart lies in the tart shell, it must be very crisp, appears to have "thousand layers" and the layers must be visible. The combination of this 2 doughs attributes to the "thousand layer" crispy texture of the tart shell. Whereas, for the flaky tart, there's actually 2 doughs, a oil dough (油心/油皮) and a water dough (水皮). I have attempted the cookie pastry base egg tart before and it's more straight forward by combining all ingredients together to form the dough. I know it's not perfect yet, but the best I could do for now. I'm going to share a lot of details below, the recipe, as well as some pictures of the process. And it took me three tries to make a more presentable and tasty flaky egg tart that I can share here. Decided to challenge myself to make the puff-pastry or flaky egg tart for Asian Food Fest Hong Kong/Macau. My family loves egg tarts especially my son who can walloped 2-3 pieces at one go when we dine at dim sum restaurants. Loosen slightly by inserting a toothpick along the sides.ĭo-ahead Notes: Custard should be made no more than ½ day ahead.I believe the egg tart needs no elaborate introduction :) Basically there are two types of tart shell, the cookie-pastry base (饼皮) and the puff-pastry base (酥皮). Bake for 45-60 minutes, until crust is golden and filling has firmed up. /egg-custard-tart-5915a4853df78c7a8c4b099b.jpg "egg tart recipe")
Fill tart shell with filling, almost to the top.Ĥ. Place the tart shell on top of a baking sheet lined with foil.ģ. Press the dough into the tart shell, forming an even layer across the bottom and all the way up the sides. Skim off all the foam from the mixture to make sure the custard has a smooth appearance.Ģ. Be sure all the ingredients are at room temperature. You may chill it at this point while making the filling.ġ. Work quickly with your hands to gather dough into a ball. Using a hand mixer, cream butter, egg, and sugar. Especially the butter and eggs – I leave them out overnight if I plan on baking in the morning.ġ. * Important Note: Makes sure all ingredients are at room temperature. King-Sized Egg Custard Tart ( Dai Don Tot)
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