Egg Tarts
A Brief History of the Egg Tart
The egg tart, known as “daan6 taat1” (蛋撻) in Cantonese, has become a beloved pastry in Hong Kong. Its journey is a fascinating blend of cultural influences and culinary creativity.
Origins and Influences
One story traces the egg tart’s roots back to Guangzhou (formerly Canton), China, in 1927. A restaurant there supposedly invented this delightful treat. The pastry gained popularity, leading to a wave of imitators. Eventually, it traveled south to Hong Kong in the 1940s and 1950s, accompanying a stream of immigrants from mainland China.
But how did an English-sounding treat find its way to Hong Kong? Well, it’s all about fusion! Hong Kong’s culture is a mash-up of influences, shaped by generations of living under British colonial rule. The egg tart is no exception. English custard tarts, with their rich history in British baking, made their way to Canton. These tarts, often served at the court of Henry VIII, inspired the creation of the Hong Kong egg tart. The result? A delightful blend of global flavors and local creativity.
The Crust:
Most bakeries and dim sum restaurants use a flaky puff pastry crust with multiple layers. Some bakers, however, pay homage to the tart’s Western origins by using a rich and buttery shortbread crust.
Regardless of the crust type, lard or vegetable shortening keeps it buttery and flaky.
The Filling:
The eggy custard center is the star. It’s creamy, slightly sweet, and oh-so-addictive.
The Macanese egg tart, inspired by the Portuguese pastel de nata, looks similar to its Hong Kong counterpart. However, it features a torched top and a filo pastry crust. Lord Stow’s Bakery in Macau still serves the authentic Macanese version1.
Rise in Popularity
By the 1940s, the egg tart had arrived in Hong Kong but was initially a delicacy found in high-end Western restaurants. However, a pivotal moment came after World War II when British influence loosened. Suddenly, egg tarts were accessible to everyone, transcending class boundaries. They became a staple in the diet of Hongkongers, offering comfort and delight.
Recipe
Hong Kong Egg Tarts Recipe
Ingredients:
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For the Pastry:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter (cold and cut into small cubes)
- 1/4 cup powdered sugar
- 1 large egg yolk
- 1-2 tablespoons ice water (as needed)
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For the Custard Filling:
- 3 large eggs
- 1/2 cup granulated sugar
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions:
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Prepare the Pastry:
- In a food processor, combine the flour, cold butter, powdered sugar, and egg yolk. Pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Form it into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
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Preheat the Oven:
- Preheat your oven to 375°F (190°C).
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Shape the Pastry:
- Roll out the chilled pastry on a floured surface to about 1/8-inch thickness.
- Cut out circles using a round cookie cutter or a glass. Line your tart molds with the pastry circles.
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Make the Custard Filling:
- In a mixing bowl, beat the eggs and granulated sugar until well combined.
- Add the evaporated milk and vanilla extract, and mix until smooth.
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Assemble the Tarts:
- Strain the custard filling through a sieve to remove any lumps.
- Fill each tart shell with the custard filling until it’s about 80% full.
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Bake:
- Place the filled tart shells on a baking sheet.
- Bake in the preheated oven for about 20 minutes or until the filling has puffed slightly and the surface is golden brown.
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Serve:
- Let the egg tarts cool for a few minutes before removing them from the molds.
- Serve warm and enjoy!
Tips:
- For the best texture and taste, eat these Hong Kong egg tarts while they are still warm.
- Pair them with a cup of Hong Kong milk tea for an authentic experience.
Remember, freshly baked egg tarts are a game-changer, so enjoy them straight from the oven! 😊
