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Dan tae chinese egg tart11/14/2023 ![]() Add the cream and almond extract and whisk to combine. Add the warm sugar syrup and whisk to combine. In a measuring cup (or something with a spout), beat together the whole eggs and yolk. ![]() While the crust is chilling, bring the sugar, salt and 1/3 cup water to a boil in a small saucepan. Press the rounds into the greased muffin tin and refrigerate until firm, 30 minutes to 1 hour.įor the filling: Preheat the oven to 400 degrees F. Cut rounds with a 3 1/2-inch cutter or bowl. On a lightly floured countertop, roll out the dough to 1/8 inch thick. Spray a muffin tin with 2 1/2-inch-diameter cavities with cooking spray. Turn out onto a piece of plastic wrap, press together into a disc, wrap tightly and refrigerate for at least 1 hour. Add the cold water and gently mix into a shaggy mass. Add the butter and coconut oil and rub between your fingers until nickel-size flakes of fat are evenly dispersed into the flour. Scraps also can be stored in the freezer for up to 3 months.For the tart crust: Combine the flour and salt in a medium mixing bowl and whisk together. Once cooled, dust with a little confectioners’ sugar or cinnamon. Instead of discarding it, cut the scraps into roughly 3-inch pieces and bake in a 400☏ oven until golden brown, about 25 minutes. You will most likely have a decent amount of puff pastry left over, which is the nature of making neat pastry. Related: 20 Weeknight Meals That Taste Even Better as Leftovers ![]() The differences between the French and Chinese varieties are subtle: the Chinese puff is slightly less buttery (don’t worry- there is still plenty of butter) and a tad more crisp. Related: Easy and Elegant Puff Pastry AppetizersĬhinese puff pastry is similar to French puff pastry, with laminated layers of butter and flour that add up to one delightfully flaky dough. Store-bought puff pastry is totally acceptable, but I encourage you to try making the Chinese Puff Pastry for the true dim sum taste. The texture of flaky pastry, shattering into a field of crumbs and juxtaposed with the rich eggy filling, is one of the most satisfying bites. A crisp pastry base and a smooth, sweet filling is essential, but I like the variety you get with the Chinese puff pastry base, featured here. There are three different types of egg tarts: with a puff pastry base, with a shortcrust base, and Macau style, featuring a laminated base and a caramelized custard filling. So while this recipe uses butter, by all means use lard, if you can find it. Like those chefs, I use what is most commonly found in my local grocery stores. ![]() Pastry chefs in Hong Kong utilized the techniques and ingredients that were accessible to them, including lard instead of butter and evaporated milk as a substitute for fresh cream or milk. If she couldn’t find the cart, she’d flag down a waiter to put in a special order for at least two dozen freshly baked egg tarts, enough for each of us to inhale a pastry or two at the table and a few extra to take home and enjoy later.Įgg tarts are a perfect example of the European influence in Chinese culture. At the end of every dim sum feast, after we’ve eaten our fill of cheung fun and dumplings, my mom would track down the cart full of golden egg tarts. Egg tarts are buttery and flaky, and their resemblance to little sunbursts makes you smile just looking at them.
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