Hong Kong Bakery Egg Tarts (港式蛋挞)

[Turn on subtitles for instructions] Egg tarts are a classic Cantonese dessert, prevalent both in the east and the west. Originally inspired by English and Portuguese settlers in Southern China, egg tarts use a puff pastry crust to hold a silky custard filling.
Ingredients (makes 12):
Tart shell water dough:
125g AP flour
15g sugar
1/4 tsp salt
25g egg
50g ice water
Tart shell oil dough:
100g flour
75g butter
75g lard
Filling:
35g sugar
125g hot water
75g egg
75g evaporated milk
1/2 tsp vanilla
Be adventurous! Subscribe and hit the notification bell icon to learn new home cooking recipes!
Music Credit:
Long Calming Piano Background - DS Productions
#eggtarts #hongkongbakery #baking

[@sylvia194jp]

Thanks, I like your recipes, thank’s again!

[@atyabakle]

😋🌹👍👌Wow this looks fantastic really yummy and tasty recipe thank you for sharing Keep posting friend good luck Stay safe 👍👌👍27

[@adventurousbaker5085]

Thanks :)

[@BakerFromHome]

Those egg tarts are perfectly made. Outstanding and delicious.

[@adventurousbaker5085]

Thanks! Means a lot coming from you :)

[@lilyleung2237]

Does that mean you actually made it or just by looking at the process it looks perfectly made.

[@BakerFromHome]

@@lilyleung2237 i have tried making those tarts before so i knew its been made well 😉

[@lilyleung2237]

Thank you for taking the time to answer my question .

[@TinyAsianPastryGirl]

Oh my gosh, I just love these egg tarts!!! 😀 Wow! That’s a lot of work!! That’s a lot of layers of dough!! And those look so flaky and delicious when they’re done!! Great video!!! 😀

[@adventurousbaker5085]

Thanks a lot! One of my favorite dim sums!

[@CathyArc]

😋😋😋Yummy😋❤😋
New friend is here. Let's keep in touch❤

[@jenicegunawan1296]

Thank you for your recipe, can I substitutes the lard with butter?

[@HungryManKitchen]

I was thinking about the Portuguese egg tarts and then I saw you mentioning it in the description :)
They look beautiful, nice work as always!

[@adventurousbaker5085]

Yep, egg tarts are probably one of the earlier east-west fusion foods that became very well know. As always, thanks for dropping by!

[@adityabiyani387]

nice one yaa i like it

[@hungcarl]

the Egg Tarts in the video are from Hong Kong. it was influenced by Britain. not Portugul. The tarts in Macau are influenced by Portuguese Custard Tarts (Pasteis de Nata). completely different style.

[@tansialeng9977]

great.. tks for the recipe & what bake temperature & timing.I love to try it.Appreciate & bless you too

[@trendingvideosnibh]

Love the tarts support here

[@stevenmargaretng8813]

请问为什么我做出来的蛋挞， 蛋的部分是皱皱的？

[@hellojiny8935]

It's hard to make dough. You're good.🥰

[@adventurousbaker5085]

Thank you 😋

[@Starblaster6840]

How long do you put the dough in the fridge for to chill after rolling it out and folding?

[@trinhkhuu1890]

Am i able to double the recipe for the puff pastry crust?

[@markmoore999]

Can I ask what the recepie is for the egg custard please

[@ramunarahman3478]

Hi, may i know temperature when u are baking the tarts?

[@angelaly7396]

My water dough burst. Can I still carry on with process?

[@NSChu-pe4ri]

Can I make and keep the skin a day before baking?

[@adventurousbaker5085]

Yes just cover it with cling wrap and refrigerate.

[@HH-rw5od]

The egg turns brown after oven…. and the dough does not rise.. what am I doing wrong…

[@ziqisoh3852]

hello, do i need to put the water dough in the frigde after kneeding? And so i need to put the dough in the fridge after every fold of when i fini
shed folding?

[@adventurousbaker5085]

Yes, it's best to put the dough back in the fridge after every fold to make sure the oil dough does not melt into the water dough. I recommend putting the water dough in the fridge after kneading as well for the same reason.

[@NSChu-pe4ri]

May I know after rolling a few time, must we keep it in the fridge?

[@adventurousbaker5085]

Yes, it needs to be put back in the fridge to keep the pastry cold enough so that the butter doesn't melt into the water dough. You need the separate layers of water and oil dough in order for it to puff properly when baked.

[@lilyleung2237]

Has anyone made these? How did it come out?

[@MsDavidliu]

I tried it and they turned out pretty well. Overall process wasn't that difficult but I just had to wait quite a while for the pastry to chill after every fold because it was a warmer day for me

[@lilyleung2237]

I have tried so many and have not found the right one yet. Is this the keeper recipe for you? I hate wasting time and money nowadays.

[@MsDavidliu]

@@lilyleung2237 that might be hard to answer, because it's going to depend on what style you like. In bakeries, egg tarts are all made with lard and shortening, and then the buttery flavor is from artificial flavors. The result is a very soft tart shell and the entire thing being pretty aromatic. This recipe uses half lard and half butter, and in general the butter hardens the shell a bit more than if it's all lard, but the butter is sort of needed for the aroma. So, custard is very good, shell is very flaky, but a bit more crisp than bakeries. Hope this help

[@lilyleung2237]

Thank you so much for taking the time to answer.

[@ziqisoh3852]

@@MsDavidliu how long do i need to bake these and on what temprature??