This is all to say that for the most accurate results, use a digital kitchen scale to follow the weight measurements in this recipe (Use the toggle below the ingredients in the recipe card to switch to “Metric.”) (You need 2 cups measured this way here, or 250g). That said, when you fluff your flour and spoon it into your measuring cup, as we call for in this recipe, you get about 125g per cup. We find that 1 cup of flour is usually somewhere between 135-140g in our kitchen. Flour measurements can vary widely, depending on whether you scoop your flour or spoon it into the measuring cup, whether you tap the cup to get rid of air pockets, and also the set of measuring cups you have. I highly suggest weighing the ingredients for this recipe. So gather round, padawans-a whole lot of awesome is about to come your way. This new and improved version is much more foolproof, yielding flaky, laminated layers of buttery pastry that melt in your mouth.
I’ve learned a thing or two in the 6 years since I first posted this recipe. This was an issue with the butter to flour ratio, but also lack of specificity in my original instructions. Some readers found that it would crumble and fall apart after baking. However, the old recipe yielded mixed results when it came to the pastry. It has just five ingredients-all of which you probably already have in your pantry-and the resulting custard is as silky, glassy, and delicious as ever. However, as I mentioned in the note at the top of this post, I have been re-testing it over the last couple months and have since made some significant improvements. Re-Tested and Perfected!īack in 2014, just a year into this blogging project, I nailed down a pretty good recipe. The Hong Kong version was influenced by British custard tarts, which are more glassy and smooth, with a more delicately laminated flaky pastry. (Check out our separate recipe for Portuguese Custard Tarts, or pasteis de nata.) Macau’s version was brought over by Portuguese colonizers, and they have more of a scorched, caramelized exterior, and a crispier rough puff pastry dough. Macau Egg TartsĪ quick distinction to make! The Hong Kong and Macau versions of egg tarts are pretty different. You might be lucky enough to get a fresh one at a bakery or dim sum restaurant, but they are so rarely freshly made to order.Īfter that experience, I knew I had to figure out a recipe-just to get that warm from the oven experience again!īesides, here in the U.S., we don’t all have dim sum restaurants within reasonable traveling distance to get these, so it’s time to learn to make them from scratch like the best of ’em. I’ve grown up eating them all my life, but it wasn’t until I moved to Beijing that I tasted one fresh out of the oven. You’ll find these Chinese egg tarts in Hong Kong, Macau, China, and Chinatowns around the world.
They are often served at dim sum restaurants, as well as Chinese bakeries.
Hong Kong egg tarts are small (usually about 3 inches in diameter) circular tarts of flaky pastry, filled with a smooth, lightly sweetened egg custard. We have since extensively re-tested the recipe, re-photographed it with more step-by-step photos, added clearer instructions, included metric measurements, and more. Note: This recipe was first published in July 2014. And the best part is, you can make them at home! Hong-Kong style egg tarts, or dan tat in Cantonese, are probably my favorite pastry.
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