Egg Tart (Very Flaky Puff Pastry!)
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- Опубліковано 21 тра 2013
- In this video I will show you how to make Hong Kong style egg tarts. Usually these are found in dim sum restaurants or Chinese bakeries. It has a flakey, buttery, puff pastry crust and a slightly sweet egg custard filling.
~~RECIPE~~
DOUGH:
*Butter dough:
- 1 cup all-purpose flour
- 1 3/4 stick (which also equals 3/4 cup + 2 Tbsp) cold, unsalted butter
*Water dough:
- 1 cup all-purpose flour
- 2 egg yolks (save the egg whites for the filling!)
- 1/4 cup cold water
FILLING:
*Simple syrup:
- 1/3 cup sugar
- 1/2 cup water
*Egg custard:
- 3 large eggs + reserved egg whites from earlier
- 1 cup milk
- 1 tsp vanilla extract
OTHER INFORMATION:
*Puff pastry method: 3x4x4
*Oven temperature: 400°F for approx. 25-30 min (time will vary--cook until crust is light golden brown!)
*This recipe yields approx. 12-14 tarts
*Store the egg tarts in the refrigerator & best to eat while HOT! re-heat at 400°F for 5-7 minutes!
*Tart mold and cookie cutter is 3" diameter
*Individual tart molds were purchased at Bed Bath & Beyond for 0.79 each!
I originally learned this recipe from tinyurl.com/o7g4dck. But with my own tweaks and changes, I formulated this new recipe. Hope you enjoy!
Music: www.incompetech.com - Навчання та стиль
For those who need the written recipe:
Butter Dough:
Begin by taking the unsalted butter and cut it into cubes. Make sure the butter is cold at all times to keep the crust flaky. Refrigerate if you need to.
In a food processor, combine the flour and the butter. Mix the dough only until it becomes a ball and cleans the sides of the processor. Do not overmix.
Transfer the butter dough over to a large sheet of plastic wrap. Then put a second sheet of plastic wrap on top. Lightly fold the sides over until it resembles a square. Pat the sides gently if need be.
Refrigerate for fifteen minutes.
Water Dough
Separate two of the egg yolks from egg whites. Save the egg whites for later use filling.
Using the food processor, pour in the flour, egg yolks, and one fourth cup water.
Keep mixing until it forms a dough ball. If it’s not forming, then maybe add another half of a teaspoon. Keep adjusting until the dough ball forms.
Folding the dough:
Make sure you have a well floured surface. Add a bit more flour all around the dough if it is a bit sticky.
Roll the dough out until it is one fourth of an inch thick. Roll it into a somewhat rhombus shape.
Take the butter dough out of the fridge. Unwrap it. Place it into the center of the water dough.
Wrap it up by folding all four corners over the butter dough. One corner at a time.
Folding technique 3x4x4:
For the first fold, roll it again about one fourth of an inch thick. Roll it into a somewhat flat round circle.
Fold it into thirds.
Wrap it up in plastic wrap while maintaining its form and place it back in the refrigerator for fifteen minutes.
For the second fold, repeat by rolling the dough again after unwrapping it. Make sure it’s one fourth inch thick. Make sure it’s similar to a rectangle.
Fold two ends from either short side and make them meet the other ends in the center.
Then fold one side on top of the other like a book.
Wrap it up and refrigerate it for another fifteen minutes.
For the last fold, repeat what you did for the second fold.
Refrigerate it again for fifteen minutes.
Egg Custard Filling:
Simple Syrup
Combine the sugar and one half cup water together. Microwave for one minute. Set aside.
Egg Custard
In a separate bowl, combine three whole eggs, the two egg whites from earlier, one cup of milk, and one tablespoon of vanilla extract. Whisk Together.
Slowly add in the cooled simple syrup.
Assembling the Egg Tarts
Roll out the dough in a quarter inch thickness.
Use a cookie cutter that is around the same size of your mold.
Preheat oven to 400 degrees fahrenheit.
Lay dough over the mold. Then gently press the bottom into the center and slowly work your way around the sides.
It is easier to work with cold dough. If it is warming up, put it back in the fridge for a few minutes.
Using a fork, prick the bottoms with small holes, not too many, so the pastry doesn’t become too puffy.
Fill with egg custard batter.
Baking 400 degrees fahrenheit for twenty-five to thirty-five minutes or until the crust is a light golden brown colour. Cool on a wire rack. Enjoy.
Barry Volkov Aq
Thank you so much Barry
y V olkov
You’re doing God’s work. Thank you
Barry Volkov no yyi
I just made these and it turns out so perfect and i can't stop eating them.But i find 20 mins is enough in order to get smooth silky texture and so amazingly buttery flaky puff pastry.Thanks so so much for the recipe , Really highly recommanded for all those egg tart lovers out there.😂😊😍
kimmm 22 How many does it make?
Maxi Lu 12 to 14
Where do I find the recipe?
Amaze balls. My Dad is from Hong Kong and he loves these. I can't wait to make it for him!
Wow. I´m super impressed. Making the crust from scratch and custard is one of my favorite fillings. Thank you so much! Great presentation!
Super easy to follow recipe, have been looking for an easier to follow recipe as I LOVE flaky egg tarts, this is by far the best ! Thank you so much for sharing, you have done a marvelous job, keep up with that and I look forward to more recipes from you. )) : - )
I am an American Expat from Tennessee working/living in Shanghai China. I made this recipe last weekend and took to the office today. My Chinese colleagues were very impressed. I did make the slight recipe alteration by using a blend of unsalted and salted butter. Great recipe and instruction video....
Oh god the nostalgia hit me hard. I watched this non stop when I was 7 years old. I didn't watch it for the cooking, I just watched it cause it was satisfying.
Measurements in description box :)
So ya'll don't complain
Donna Ho u
Thank you so much for this recipe. It was very detailed and the steps were very easy to understand . The egg custards turned out amazing thank you so much 😀😘
The metal molds are from Bed Bath and Beyond. All ingredients/measurements/instructions listed in my information box. click "show more" under the video. Thanks for watching! :)
Thank you so much for sharing this delicious recipe of egg tart. Making the crust is so good! I was waiting for the egg whites to beat like a meringue as I see in the other channel. I noticed that we don't need to do it in this kind of egg tart. Thank you so much too to Sir Boris Volko for sharing us a written instructions. Actually I also wrote down Heart's instructions but when I found in the comment section what you shared I was so excited! I wrote down the instructions because is more easy to understand than what I did. God Bless to both of you for your kindness.❤️😊
I made it! Thank you, iHeart . . . I never fail to buy these whenever I'm in NY, now I can make it anytime
Yay! So much work but so worth it when it's fresh out of the oven (:
Thank you so much for sharing this delious dessert. Your instructions were clear and easy to follow. You're an awesome! Cheers, Karen :)
These came out perfect. Thanks for sharing!
One of my favorite dessert of all time!! I order these all the time when I go to the Chinese restaurant! I will definitely try your recipe!! It looks so good!! 🤤🤤🤤😋😋😋🔥🔥🔥💕💕💕
I've made this recipe at least 6 times over the past couple of months, and everybody LOVES them! Thanks for sharing this delicious recipe! Now I'm making 3-4 dozens at a time...
Wow 6x?! Haha awesome, great job (:
This recipe was great! The demonstration of the puff pastry was easy to follow and made it non-intimidating. It was delicious and I think my family will be impressed. I want to add I made a 2nd batch and forgot adding the egg whites and I think the custard turned out more eggy and authentic tasting. So I will save those egg whites to add to my morning omelette from now on!
this was awesome so good love how it came out
will be making this, this mother's day. hopefully they'll come good as these
I REALLY like the eggy and sweet taste of these tarts! Thanks 👍👍😊.
Thank you for your recipe. You are the best!
danta are my favorite but I can't get them around here so thank you! You showed me it was not difficult. The pastry came out great!
"Dan tat" - I believe pronounced this way with my not so good canto
@@jonathanchung7209 “Dan-tai”
Mandarin- dan ta
Thank you for sharing the egg tart recipe. I tried following your recipe and holy cow I made a very yummy egg tart. More power❤️🙏
Thank you for your recipe, beautiful! It’s so good 😊
This is the yummiest tart I've tried to make. :) Thank you!
Thank you, lady. I have learned something about your egg tarts making.. I know there are some other methods of making egg tarts. One day when I am free I will try.
I made it, it was delicious, thank you so much
Best egg tart recipe! I have used it over 10 times and it taste great every time. This is a must try recipe. (Note: remember to add salt in the water dough!!!!!)
Why add salt?
Thank you for
Clear and detail recipe!! Much appreciated
Hi! Heart, I really like to make the Chinese egg tart. I made it yesterday. It turned so good. My husband (picky) loves it means my egg tart is so good! It's delicious with the Flaky Puff. Once again thank you for sharing. Next I will search for your lemon bar recipe. ❤️ God Bless.
Young , hard worker and talented. Good job👏👏👏👏
this was so good and easy to make thank u for the tutorial
I made it, it. was. AMAZING! thanks for the recipe
EthanDaGamer25 Hi what mode should I use on my electric oven? Up and down po ba? And ilang •c?
Wow! What a process!!
thank you I love egg tarts,I will make it once we buy the butter,,thank you
When I went to live at my father's house last summer in hongkong all I did was to eat egg tart because they we're so good! I'm going to try making this one!
Thanks for sharing! You're the best!
Great presentation. I will give it a try. You make it seem so simple,
I love Egg Tarts!!!! It's so good
A tip for those who said butter ooze out when they roll. When you make the butter dough, do it by hand because that way you can blend them together better. In addition, after wrapping the two like a present, put in freezer for about 5 min. Take out and sprinkle more flour on top. Beat the dough slowly, less forceful and gradually make your way on each side.
Wow! The Chinese egg tart looks so yummy. Thanks for sharing this video sissy. I will make one soon
i made this and its soo delicious! my mom doesn't even have to travel to another state anymore just to buy it for me!
So yummy that you make egg tart, . I like it
Used a mini muffin pan and doubled the recipe. Looks beautiful!! I’m really surprised. I added salt and powdered sugar to the water dough just as someone commented below. I just wish I didn’t double the custard mix. Will turn into flan so no big deal
i . love egg tart.you verry good .verry clear with step by step .thanks for your share.....
Thank u Amanda for this recipe. Egg custard is my favorite desert next to lemon bars.
This was a good recipe. We made them on the weekend. I will tweak the custard recipe to my liking next time. The pastry was nice and flaky!
I'm eating it rn AND AHHHHHH ITS SO GOOD!!!!!!
More power to you....it's so fun watching your video!
Y r all my favorite food so tedious to make?! Tks for vid. May attempt this myself when the next long holidays come!
Excellent tutorial, thank you!
I love your show.Thank a lot.
Being you speech by English, so it is very helpful for me and my wife
Thanks for sharing it. I enjoyed very much !!!!!!!!
This is trusted recipe...will not regret to try....
Good job-love these & will try in 2020!
Just made it and as you say, it is "super tasty!" My pastry was flaky but not as flaky as the restaurant ones. It might just be me doing it though...
Great recipe!
I'm trying to make this later, hope it turns out okay... i'm so excited 😊
That looks so good I’m so hungry now
I can't wait to learn your tips and tricks!
I cant wait for the tiramisu recipe. I have requested it long while back : ) love your vlogs and cooking vids a bunch!
thanks, i love this recipe
great instruction! Thank you
I made this today and tasted good . Thank you
Love it. I'ma try to make some.
Love your cooking videos! Can't wait to see more!
Hi appreciate Ur video but it would b much better if measurement of flour n others r mention immediately on screen TQ would love to try
I made this and it was really good!
its really good i just finish making them right now , i use half & half mik it turn out to be good , the only hard thing to make is the crust takes me an hour but besides that its really yummy ... thank i enjoyed making this recipe
I will try to make it tonight. Ill let you know. Thank you
Excellent instructions… thank you!
Thank you , I’ll try to make it soon
Can't wait to try this out at home!!
Yes! I'm asain:P And when I go to those asain buffets, I always get those tarts!
They taste so good!
I made these and were super easy and super good!! thanks. can you post the measurements of each ingredient used!
Nyum-Nyum delicious
thank you so much for the recipe
This is the best recipe ever. Just things to point out.... dont think you can sub a vitamix for a food processer... dont use the blender for the butter dough LOL
Also, I subbed 1/2cup of heavy cream for 1/2 cup of milk and added the 1/2 cup of milk. Its much much heavier and creamier if you are going for that taste.
THANKS FOR THE RECIPE!
This is the best egg tart tutorial on youtube
They also uses lard to make! For very smooth and nice taste!
Eeeee! So excited! I tried your omelette recipe. O.O and OMG... I never made it the way I used to again. Amazeballs! I'm certain this channel will do well!
Wow looks so yummy i willbtry this soon thanks for sharing gorgeous lady, watching from Philippines
you video was very well made. I am very impressed by your presentation. Congratulations on a Job well done.
My mouth was watering!!!
Odličan video...
Yum, going to try to make these
I made these today!!!! It's so fun and easy :) thanks for your video :)
These were delicious!👍🏼💕💕💕
Turned out fine for me. I personally didn't like the egg tart filling but, my parents did though. thank you.
I love your tutorial on this recipient. U re really sweet. I love the pastry so much. Thank you.
DAHYOR ARUNA Thanks for watching!
+iHEARTcookinggg thank you sooo much I heart cooking...I was realy touch to see this video.. I can't imagine I can make it... you just solved my life!!!
+iHEARTcookinggg PLEAAASE START UPLOADING AGAIN! I
DAHYOR ARUNA
DAHYOR ARUNA
Tried out the recipe tonight. Custard tasted fantastic- 100% authentic. Our crust was a little floury (may have thrown too much on the counter when rolling) but it was nice and flaky. Will be sure to keep this one! 😊
Any idea using upper or lower heat? Thank you
loveeee your cooking videos!
aww .. i've been looking for this .. egg tart with flaky crust .. Thanks :D
Love your cooking videos the most .. please don't be MIA like the other channels :) ..
Great job...yummy !
Omg I can't belive I can learn this ..... I love you soo much for teaching this.. you solved the purpose of my life.. I had my first egg tarts when I was in hongkong at Victoria bay.. am gona make it realy.. Soon.. Thank you sooo much
@iHEARTcookinggg
I just had 2 of these the other day from a Chinese Bakery in China Town in Seattle Washington. They were amazing! Thank You for doing this video for us. It would be great if you would have ON SCREEN recipe measurements as well so that we may pause the video to follow along.
Thank you for the suggestion, I will definitely keep that in mind for future videos! And thanks for watching, glad you enjoyed :)
Love your new cooking channel. I think I'm going to try this at home. So awesome, I love this!! Please make more videos soon!! Keep up the awesome work!
Just made this today and it didn't quite go as smooth as you made it look but for me, it tastes pretty good. I used one stick of salted butter and 3/4 unsalted due to there being a lot of comments about there not being any salt content. It gave just the right amount of saltiness this way to the dough so I was pretty happy with it. Like another commented, I too had problems with my butter dough being too soft and smushing out during the rolling process. I don't think I used enough flour and so it was just too soft and ruined the rollout process. I had to add a lot more flour to the combined dough and start over. This tampered with the flakiness of the dough but I think using a muffin pan also was the reasoning behind it. It turned out okay with the muffin pan but was smaller than the ones you displayed. I think I'll buy the tart pans you recommended for next time. I'm not sure if I rolled my dough out too thin but I was able to make 12 tarts using my muffin pan and an additional 18cm tart pan. Also I used a tiny bit of extra vanilla sugar I had though I'm not sure it made much of a difference. Thanks for the video and for sharing with us.
Very nicely done. And you have such a great Happy Attitude !! Never Loose that :)
Im going try this, I really like this video btw!