The Best Egg Tarts Recipe | Dim Sum Central (2024)

FAQs

What is the difference between Chinese and Portuguese egg tarts? ›

The Taste Test

Our judges concluded that the dan tat was more of a breakfast pastry, with less sugar and milk, and had an almost jelly-like consistency. The crust was thin enough to provide a nice crunch but it wasn't overpowering. The pastéis de nata, on the other hand, was denser.

Don't overfill the tart cases

If too much is added to the cases, as the tarts bake the filling will spill over the pastry sides between the pastry and tart tin causing the pastry to become soggy in this spot. Always leave about 5mm between the top of the custard filling and the lowest point of the pastry edge.

BAKE THE EGG TARTS

Turn off the oven and I let them sit inside the oven with the door ajar for 10 minutes. This helps to minimize the egg custard from sinking too much. Remove from the oven and let them cool down for about 5 minutes then remove to the cooling rack to let them cool down further.

German pudding uses heavy cream while classic egg tart uses milk or evaporated milk. The filling texture for German pudding is creamy, while the classic egg tart is silky smooth like a steamed egg. Prebake the refrigerated tart to avoid the crust turning soggy because of the addition of liquid.

Hong Kong egg tarts are typically smaller and served in twos or threes, in contrast to the original Guangzhou egg tarts which were larger and could be served as a single item. The custard filling may be flavored with chocolate, green tea, or bird's nest, and the outer shell may be made with pastry.

How do I keep the egg tarts and how long can I keep them for? The egg tarts need not be refrigerated if consumed on the day of purchase. Refrigerate egg tarts if consuming the next day. Egg tarts can be heated in a toaster oven over medium heat for 8-12 minutes.

A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom. (Using metal is crucial: Glass or ceramic pans don't transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)

If you're pre-baking your pie or tart crust, it's crucial that you dock your pie crust to prevent your pie crust from bubbling. Docking essentially means using a fork to poke holes all over the dough, making sure to get the sides/walls of the pie dough, too.

Instead of using the expensive, imported ingredients the British tarts called for, like butter and custard powder, chefs used lard to make flaky puff pastry and whisked together a filling of eggs, sugar, water, and a touch of milk.

Meanwhile, each serving of Portuguese egg tart has 190 calories, 12 grams of protein, 13 grams of fat, 15 grams of carbohydrates and 15 grams of sugar. “Both pastries are unhealthy due to their high calorie and sugar content.

Why do egg tarts crack? ›

If the heat is too high, the egg custard will not be even as the mixture may expand (then deflates), cracks or burn during the baking process. Should that happens, reduce the temperature to 160 degrees Celsius the next time you bake them.

There are four main types of tarts: fruit tarts, custard tarts, chocolate tarts, and savory tarts.

The Portuguese egg tart was invented thanks to monks and laundry. With its distinctive caramelized, creme brulee-like topping, pastéis de nata are arguably Portugal's favorite dessert. They were supposedly first made in the 13th century by monks in the Jerónimos Monastery in Lisbon.

Macau's Chinese cooks made their own version of pasteis de nata that is creamier, a little bit less sweet, and more egg-y in flavor. Chinese people refer to this dessert as “Po Tat” (Portuguese tart).

I'm using the terms Portuguese Custard Tarts and Macau Egg Tarts interchangeably, but there are some subtle differences. Portuguese Custard Tarts (pasteis de nata or pastel de nata) are sweeter, less eggy, and sometimes dusted with cinnamon.

Portuguese custard tarts (or pasteis de nata) are crisp, creamy, and decadently sweet. This Portuguese dessert recipe features a delicately spiced flavor and uses pantry ingredients like egg yolks, flour, and cinnamon to create a one-of-a-kind pastry.

Egg tarts aka 'dan tat 蛋挞' in cantonese are best served when they out of the oven— warm and crispy. The egg filling is soft and slightly sweet with a delicious egg flavor. The crust is buttery and flakey with a crispy and soft texture (similar to a croissant).