Cantonese Puff Pastry Egg Tarts
Semi-finished tart shells should be refrigerated, and the egg filling must be strained. Since ovens vary, controlling the temperature is crucial; a perfectly baked egg tart is best judged by a filling surface as smooth as a mirror!
Story
The Cantonese egg tart is a beloved dim sum classic, celebrated for its delicate, flaky crust and rich, silky custard. When perfectly baked, the golden filling sets into a pristine, mirror-like surface, offering a delightful balance of crispiness and creamy sweetness that captures the essence of traditional pastry craftsmanship.
Ingredients
eggs
3 pcs
white sugar
125g
water
180g
milk
125g
egg tart cups
Lingnan puff pastry (see Chinese and Western pastry recipes for details)
Instructions
1
Step 1
First, boil the white sugar with water until dissolved, then let it cool down!
2
Step 2
Add eggs and milk into the cooled sugar water, beat evenly with a whisk, then strain. The egg tart filling is complete and set aside for later use!
3
Step 3
Take the semi-finished Lingnan puff pastry with solidified fat out of the freezer!
4
Step 4
Use a wooden rolling pin to beat it thin from the center outwards.
5
Step 5
Roll it out to a thickness of 2-3mm!
6
Step 6
Use a mold to press out round dough pieces with fluted edges!
7
Step 7
Place the round dough pieces into the egg tart cups, first pressing the bottom, then pressing the sides, and finally trimming the top edge. Place them back into the refrigerator to chill for over an hour!
8
Step 8
Take out the well-chilled semi-finished egg tarts and pour in the egg tart filling until 80% full!
9
Step 9
Preheat the oven to 220 degrees, then place inside.
10
Step 10
Bake at 220 degrees for 10 minutes, change to 180 degrees and bake for another 10 minutes, and the egg tarts can be taken out of the oven!
