½ cup (100g) cane sugar, or a little more to taste ¾ cup (190g) evaporated coconut milk, or more soy milk but the evaporated milk makes the egg tarts silkier! ⅔ cup (150g) vegan block butter, chilled, plus extra for greasing the tinsġ tbsp (10g) coconut milk powder, or extra flourġ tsp evaporated coconut milk, or soy milk or waterģ ½ tbsp (25g) vegan-friendly custard powder Ingredients Chinese-style shortcrust pastryġ ¾ cups (220g) plain flour, plus extra for rolling To create this I used Rainbow Nourishments recipe who writes that she wanted to make these as authentic as possible so she adapted a recipe which was passed down to her mother and that makes this a doubly perfect fit to share here. The egg tart's earliest association with King Henry VIII, and whether or not that's true, we can date an early recipe in England around 1450 in a medieval cookbook called Two 15th Century Cookbooks which is the second-oldest cookery book written in the English language.īut the love of the egg tart didn't remain in England, it traveled with it's creators to new countries where it was blended with customs of its new home and developed into something new(ish).Īnd so, 400 years after it's birth we see the Brits introduce this tart to the southern Chinese city of Canton, now known as Guangzhou where Cantonese chefs who helped out in the kitchen watched how they were prepared and made them their own by subbing out custard powder for only eggs, sugar and milk and puff pastry instead of shortcrust, as it was already commonly used in Dim Sum recipes.Īfter WWII we find these tarts flourishing in Hong Kong because it was a British colony at the time which is where the tart split into its two versions of a simple buttery shortcrust and it's puff pastry counterpart. Legacy recipes are edible heirlooms and to me, they are the things we leave behind that truly hold what makes us human. So, how do these popular tarts fit into my "morbid" mold? Well, because these are a really beautiful example of legacy recipes. I know I am a little late on Chinese New Year but maybe this can be a better late than never post? But don’t rest it for too long, otherwise it will become soft and sticky.Chinese egg tarts are one of the most popular traditional Chinese desserts and are enjoyed all year round but especially on Chinese New Year. (If the dough feels to hard to be rolled, you can rest it at room temperature for about 3 minutes. Use a rolling pin to roll the dough into a 4 mm thick sheet. Lay a layer of food wrap on the work surface, place the hardened egg tart dough on the food wrap, cover with another layer of food wrap over the top. Lay the rectangle dough flat on a plate, keep it in the freezer for about 30 min ( or in the fridge overnight) until the dough turns hard.Ĩ. Use a rolling pin to roll the dough into a rectangle. Make ½-inch-wide flaps by folding down the three open edges of the rectangle.ħ. You should get a rectangle half the size of your original food wrap. Place the dough in the center of the food wrap, fold the food wrap in half. Transfer the dough to a plastic food wrap.Ħ. Use your hands to mix the dough until there is no dry flour. Sift in 160g cake flour and 15g milk powder to the mixture, roughly mix with a spatula until crumbly.ĥ. Add 1 tsp of vanilla extract to the mixture, roughly mix with hand mixer on medium speed for about 5 seconds.Ĥ. Add another ⅓ of the egg to the butter-sugar mixture, mix with hand mixer … Repeat until all the egg has been mixed into the butter-sugar mixture.ģ. Add ⅓ of the egg (10g) to the butter-sugar mixture, mix with hand mixer on medium speed for about 30 seconds, until all the egg liquid has been absorbed into the butter-sugar mixture. Mix with hand mixer on medium speed for 2 minutes until the butter turns pale yellow and fluffy.Ģ. Add 35g sifted powdered sugar and ⅛ tsp of salt to 100g softened butter. Cover with food wrap, keep in the fridge. Add 95g milk and 95g heavy whipping cream to the mixing bowl, stir gently until well combined. Add 3 egg yolks, 1 egg white, 30g sugar, 65g sweetened condensed milk, 10g milk powder, and 1 tsp vanilla extract to a mixing bowl. How to Make Egg Tarts Step by Step – Make Portuguese style egg custard fillingġ.
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