I tried cutting and making the tart shells from ready-made, all-butter pastry sheets, and it was a disaster. I would have preferred that these tart shells were made of butter rather than margarine, but no one produces that yet! (This is different from sourdough bulk fermentation where the end-product's health benefits justifies the slow process.) As a result, I prefer to buy ready-made, egg tart pastry which saves time and the results are better than if you made them from scratch, especially when egg tart making is an occasional endeavor and not a professional occupation. Pastry from scratch is very time consuming, especially laminated dough that requires refrigeration between rolling. The British influenced egg tarts in Hong Kong are less sweet and made with a short crust, crumbly pastry like the English shortbread. Portuguese egg tarts tend to be sweeter than the Hong Kong version, the egg custard is caramelized (browned on the top, probably due to the higher sugar content) and made with a flaky pastry. Despite the close proximity of Hong Kong, previously colonized by the British and Macau, a previous Portuguese colony, the egg tarts today are influenced by this history. I even bought 2 dozen egg tarts at the airport and brought them home in my hand luggage!įrom my personal egg tart research, I realized that there were two distinct egg tarts. My family was so annoyed with me as we'd cross streets several times to visit the various bakeries. On a vacation to Hong Kong one year, my goal was to sample as many bakeries that sold egg tarts to determine which one had the best. These easy Chinese egg tarts are one recipe that making it from scratch is just not worth it! I love Hong Kong egg tarts or dan tart. My happy place, if it's not in nature is in the kitchen, anyone's kitchen! I could spend hours baking or cooking when I'm in the mood and I love making things from scratch if the end product is worth the time and effort.
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