How Chinese Chef Cooks Egg Tarts

Discover the secrets behind crafting authentic Hong Kong Egg Tarts with our skilled Chinese chef! In this step-by-step cooking tutorial, you'll learn the traditional techniques and ingredients used to create these beloved sweet treats. From preparing the flaky pastry to achieving the creamy custard filling, each detail is carefully explained to ensure you can replicate this iconic dessert at home. Whether you're a seasoned chef or a baking enthusiast, join us on this culinary journey and delight your taste buds with the irresistible flavors of Hong Kong Egg Tarts. Don't forget to like, comment, and subscribe for more delicious recipes!
Here's the recipe for Egg Tart custard filling based on your instructions:
Ingredients:
1 cup water (250 ml)
1/2 cup sugar (125 grams)
3 eggs
1 tsp vanilla extract
1/2 cup evaporated milk (125 ml)
Instructions:
-Preheat your oven to 200 degrees Celsius (about 400 degrees Fahrenheit).
-In a saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring occasionally, until the sugar has completely dissolved. Remove from heat and let it cool until it's warm.
-In a separate mixing bowl, crack the eggs and add the vanilla extract and evaporated milk. Whisk together until well combined.
-Gradually pour the warm sugar water (from step 2) into the egg mixture while continuously whisking. This step should be done slowly to avoid cooking the eggs.
-Once the mixture is well combined, strain it through a fine-mesh sieve or cheesecloth into a jug to remove any foam or lumps.
-Place your tart trays (lined with pastry, if using) onto a baking sheet. Carefully pour the egg mixture into each tart shell, filling them about 80% full.
-Bake the egg tarts in the preheated oven for about 15 minutes, or until the edges are set and the centers are slightly jiggly.
-Remove from the oven and let the tarts cool in the trays for a few minutes before transferring them to a wire rack to cool completely.
-Once cooled, serve and enjoy these delicious Hong Kong Egg Tarts!
This recipe yields a smooth and creamy custard filling that pairs perfectly with a flaky pastry shell, making it a delightful treat for any occasion.

[@leti3455]

that milk looks too thick to be evaporated milk. Did you mean to say sweetened condensed milk?

[@CantoneseFoodRecipes]

Yes its sweetened condensed milk

[@leti3455]

@@CantoneseFoodRecipes thank you, I enjoy your videos so much. you make it look so easy. you are a good teacher.

[@bluesky8589]

I enjoy watching you cook from the United States. I am learning how to cook Cantonese food from you. Keep up the great work. You are a talented Chef!😊

[@CantoneseFoodRecipes]

Thank you so much 😁👍👍👍

[@angelakimbrell1214]

Those look fantastic. I have wanted to find this recipe and I know you have a great recipe. Thank you for sharing.

[@CantoneseFoodRecipes]

My pleasure 😁👍

[@ToniNixon-ds9lj]

Well done chef I normally don't bake sweets but this is a easy and nice delicious looking tart I will try it.

[@CantoneseFoodRecipes]

Awesome 😁👍

[@ragusaf]

where in Hong Kong do you buy your short crust pastry?

[@CantoneseFoodRecipes]

Not brought in hong Kong

[@colleenarezio32]

This looks nice and easy to try thank you.

[@CantoneseFoodRecipes]

Awesome 😁👍👍👍

[@CarmenCaniuqjeo]

❤ C

[@CantoneseFoodRecipes]

Thanks 😁👍