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. Subsequently, the Chinese restaurants make a few twists and transform it into a restaurant-style presentation with proper garnishing. They are ideal to use for celebrations, catering, and for bake sales, when you need a large number of egg tarts baked and tinned without having to let go of any of your reusable molds! She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day. With this are 18 egg tart molds, with fluted sides and checkered bottoms to help bake consistent egg tarts over and over again.

Egg Tart Molds - Etsy UK Egg Tart Molds - Etsy UK

The molds are made from strong stainless steel, which is oxidation and corrosion-resistant, so you know they will last for a long time in your kitchen.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. 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.

Egg Tart Mold - Etsy UK

Bake it at 200 degrees C/ 390 degrees F for 15 minutes, then reduce to 180 degrees C / 356 degrees F for another 10 minutes.The common solution is to quickly cover the broken area of the pastry with plenty of flour, hoping that the flour will absorb the butter and prevent further leakage. Immediately reduce the heat to 350°F/180°C, and bake for 26-29 minutes, until filling is just set (if a toothpick can stand up in it, it’s done).

Hong Kong Egg Tarts (Chinese Dim Sum/Pastry) - The Woks of Life Hong Kong Egg Tarts (Chinese Dim Sum/Pastry) - The Woks of Life

If that happens,reduce the upper temperatureby ten degrees Celsius and keep the oven door ajar for a few seconds to reduce the temperature. Strain the custard through a fine meshed strainer into a large measuring cup or pitcher (something with a pour spout) to get rid of those bubbles. They are the right size to make egg tarts, but can also be used to make other pastries and desserts too, either by baking or steaming. When I'm not chasing around my kids or hanging out with my partner you'll probably find me making a mess of things in the kitchen. Since Macau is just a short boat ride from Hong Kong, the locals modified the original Portuguese egg tarts and served them with other Cantonese dim sums for breakfast.Portuguese egg tarts are made using puff pastry, whereas Hong Kong egg tarts are made with a shortcrust casing. Analogy: Now the dough looks like a sandwich, with the oil dough mirrors the filling of the sandwich, and the water dough mirrors the bread. Removing the egg tarts from the silicone tray is easier than a fixed metal tray, as it is more flexible. This position will prevent the egg filling from being heated too quickly while the pastry is still underbaked. 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.