Macau Style Egg Tarts Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
Macao/Macau Travel Vlog: We visited the famous Lord Stow's bakery and I tried my hand at making (and eating) Portuguese egg tarts - it's a LOT harder than. Macau egg tarts are different than the Cantonese variety that is prevalent in much of the region and as well as nearby Hong Kong.
Here is the best “Macau Style Egg Tarts” recipe we have found until now. This is gonna really delicious.
Ingredients of Macau Style Egg Tarts
- It’s of Puff Shell.
- Prepare of Frozen puff pastry.
- Make ready of Aluminium Foil Shells.
- Take of Fillings.
- You need of Egg.
- Take of White Sugar.
- Take of Hot Water.
- Prepare of Evaporated Milk.
- Take of Salt.
Most of the prep time is waiting for the dough to rest.Add the shortening, salt, the one whole egg, and water together and mix until it forms into a smooth ball.Portuguese Egg Tarts - this easy egg tart recipe calls for store-bought ingredients for the tastiest little dessert ever!Small Batch Macau Style Portuguese Egg Tart.
Macau Style Egg Tarts step by step
- Preheat the oven to 250°C (482°F).
- Roll the puff pastry evenly and thinly. Use a round cookies cutter, cut out 12 circular discs to fit in the aluminium foil shells. Gently use fingers to adjust the shape to of the pastries, ensure it fits well. Do not stretch the pastries..
- Cover the puff pastries with parchment paper. Put pie weights on the pastries and bake for 10 minutes at the middle deck..
- In a measuring cup, mix hot water (boiled) with salt and white sugar. Stir it until all the sugar and salt are dissolved..
- Add evaporated milk in the mixture, mix and combine..
- In a small bowl, crack two eggs and beat the eggs until they are mixed well..
- Pour the egg mixture into the water-milk mixture gradually, stir at the same time to ensure they are well combined..
- Prepare another measuring cup and put a sieve on top of it. Pour the mixture into the new measuring cup through the sieve to remove any unmixed eggs or egg shells..
- Pour the egg mixture evenly into 12 egg tart puff shell (around 90% full, 32 ml each).
- Put the tarts into the preheated oven at the middle deck and bake for 20 mins..
- After 20 mins, when the egg custards started to expand and rise, put the baking tray at the top deck to bake for another 10 mins to give the tarts a caramelized surface..
- Enjoy the flaky, delicious Macau Egg Tart!.
Portuguese egg tarts are synonymous with Macau and we took on the arduous task of finding the best ones in the city just for you!How could one imagine Koi Kei's empire to have started like this?Common to a lot of the Portuguese speaking world, this recipe is a recreation of the Macau style egg tarts.
I had tried egg pie, Chinese egg tart, but last year when I went home was the fist time I had tried Portuguese Egg Tart.The egg tart is a kind of custard tart found in Cantonese cuisine deriving from the English custard tart and Portuguese pastel de nata.The dish consists of an outer pastry crust filled with egg custard.Egg tarts are often served at dim sum restaurants and cha chaan tengs.Portuguese Custard Tarts, or pasteis de nata, are flaky desserts that migrated to Macau and became a local favorite.
