This recipe is the simple version of making the Hong Kong Egg Tarts, made with an instant puff pastry crust. This Simple Puff Pastry Egg Tarts recipe is a foolproof recipe for lazy Sunday bakers with calling for just a few ingredients. Simple Puff Pastry Egg Tarts are The Simplified Egg Tarts The center is also less sweet than the Portuguese egg tarts because they use less sugar and are slightly paler in color due to using the whole egg. They have a crust that is a mix of pastry puff and shortbread and therefore has a sturdier shell. These are typically found at dim sum restaurants. They are also baked at a higher temperature to get the signature scorched top. The centers are made from a creamy custard center with a richer and sweeter taste. They are also known as “ pastel de nata,” this type of egg tart consists of a smooth, creamy filling with crunchy creme brulee on top and a flaky crust. The main visual differences between the two tarts can be seen in the color of their fillings and the crusts. The first thing to note about egg tarts is that there are two different styles: Portuguese Egg Tart and Hong Kong Style Egg Tart. Portuguese Egg Tarts vs Hong Kong Egg Tarts It can be found across Asia, but are particularly popular in Hong Kong, China, Taiwan, and Macau. The Egg Tart or Dan Tat (蛋挞) is an egg custard-based flaky crust pastry. We won’t tell.Simple Puff Pastry Egg Tart is the easiest and quickest recipe to have homemade egg tarts, made with 6 ingredients only.Įgg tart is one of the dim sum dishes usually offered at Chinese bakeries or dim sum restaurants. At RMB 4 each, you may as well just grab a box.Īnd what would Confucius have to say about that? We’re not sure, but he told us once on the Internet, “Things that are done, it is needless to speak about… Things that are past, it is needless to blame.” Clearly he’s referring to the box of tarts you bought to take away. It’s gone in one or two bites, and you’ll need another. The eggy custard is lightly seared on top and wrapped in a resilient croissant-like bucket. The turnover is high here, so you’re almost guaranteed a fresh-out-of-the-oven treat. The bit of humility that Lillian’s portrays on their signage turns endearing once you’ve bitten into the warm, fresh egg tart in its impossibly flaky shell. We sampled tarts on a trip to Lisbon (where they are sometimes served cold, and with a dash of cinnamon on top), and there’s nothing lost in translation here. The dessert finally landed on dim sum menus in Hong Kong, then the Mainland, and is now situated at the top of the famously short list of “delicious Chinese desserts.”Īn egg tart at Lillian’s is a perfect midday snack or end-of-the-meal quencher for sweet tooths. The egg tart originated at a monastery in Lisbon, but found its way to China through Macau, the former Portuguese colony. The crust needs to be soft and flaky while retaining the circular shape, and the egg filling must have a touch of sweetness that harmonizes with the egg custard. It’s not a perfect analogy, but it’s close. But that’s the thing about Lillian’s, no matter whether it’s a small storefront or a café in a mall: these little treats are baked to perfection.įor the uninitiated, imagine the perfect egg tart as a bit of crème brûlée nestled in a fresh croissant. Lillian’s has a sign over the counter that timidly boasts in Mandarin: “Probably the best egg tarts in Shanghai.” One bite in, and you realize that’s sort of like Yao Ming saying, “I’m pretty good at basketball” or Meryl Streep saying, “I think I can pull off that accent.” Every time we visit one of this small local chain’s stores around the city, we’re always checking to see if the consistency is off, or if there’s a batch that came out a little burnt. But had Confucius opened a small patisserie, it would probably be Lillian Cake Shop. Confucius once said, “The superior man is modest in his speech, but exceeds in his actions.” He clearly never met a food writer, because superlatives and immodest speech are basically all we have to work with.
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