Mini Egg Tarts (迷你蛋撻)--Hong Kong Bakery Style

Before we start our regular post, I just want to take a moment of silence with you to remember those who are affected and have lost their home, family, loved ones, or their lives in the recent earthquake and tsunami in Japan.  My heart goes out to the victims.  Let us all lend our hands to those who are in need, in whatever way we could.
        

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Egg tarts (蛋撻) or egg custard tarts are baked pastries commonly found in Hong Kong and many other Asian countries, which consist of an outer pastry crusts that are filled with egg custard.  Egg tarts (蛋撻) were introduced in Hong Kong in the 1940s by Chinese tea diners (茶餐廳), one of my favorite place to go after school, with my classmates, to enjoy an afternoon tea. The egg tarts were then introduced in western cafes, bakeries and even dim sum restaurants.  Nowadays, there are many variations of these egg tarts, but the traditional ones are the most popular, still.  Hong Hong egg tarts have two main type of crusts, they are the “cookie” crusts and puff pastry crusts.  Some high-end pastry shops even top these egg tarts with bird’s nest (a delicacy made from the salivary excretions of the swiftlet).  I know that doesn’t sound too appetizing but many believe the bird’s nest has many health benefits, such as aiding digestion, alleviating asthma, improving focus, and an overall benefit to the immune system.  Although I’m no expert in confirming these health benefits, I can tell you that the bird’s nest is very, very ,very expensive; averaging a whooping $60 USD per ounce (by weight, yes, it’s ounce, NOT pound).





Back to these egg tarts, I personally preferred the “cookie” crust (actually, it a very simple pastry crust) over the puff pastry crust, and it is also the kind of recipe that I’m sharing with you.  This crust is buttery, crumbly, crispy on the edges and very delicate.  If you preferred the puff pastry ones, by all means go for it.   I have yet to attempt to make my own puff pastry, so I don’t have a recipe available.  Fortunately, many supermarkets do carry the ready to use puff pastry in the frozen baking/pie crust section to make lives easier.  I made these egg tarts in mini size and they are perfect 2-bite treats.  My kids love them in minis.  Perfect for their little hands and mouths.  :)  And of course, every thing look super cute in mini size.



The egg custard filling is smooth and soft.  The texture resembles crème brûlée or pod de crème, very creamy and not too firm.  It’s exactly how a perfect egg tart should be.  I love the fact that these egg tarts are made with simple ingredients and they turn out to be amazingly tasteful.  It’s best to enjoy them with a cup of hot Hong Kong-style milk tea!  These egg tarts surely brings back many childhood memories.  All sweet and warm memories.     
 


**Note: In case if you’re wondering how the mini tart molds look like, please click here.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Breville.








Mini Egg Tarts:
Makes 24 mini egg tarts—2 3/8-inch diameter and 3/4-inch height
Ingredients of crust:
1/2 cup powdered sugar
1 1/2 cups all purpose flour
4 1/2 ounces (9 tablespoons) cold salted butter, diced
1 large egg, whisked
a dash of vanilla extract
Ingredients of custard:
1/4 cup sugar
6 oz milk
2 large eggs
2 ounces evaporated milk
1/2 tsp vanilla extract

In a food processor fitted with a steel blade, add powdered sugar, flour and butter . Pulse until the butter is in the size of peas.  Add the egg and vanilla extract and process until the dough comes together.  Place dough on a floured board and form into a disk.  Wrap in plastic and chill for 30 minutes.

Meanwhile, work on the custard.  Heat milk and sugar in a small sauce pan until simmer, stir until sugar is completely dissolved.  Remove from heat.  Whisk egg, evaporated milk and vanilla extract together until well combined.  Pour into sugar mixture.  Sift egg mixtures twice to make custard is smooth.

Preheat oven to 400F. On a floured surface, roll out the dough to around 1/4-inch thickness. Cut dough with a cookie cutter that is about 4-inch in diameter and fit into tart tins.  Don't stretch the dough when placing it in the tins or it will shrink during baking. Cut off the excess by rolling the pin across the top of each tins. Line the tart shells with a piece of parchment paper and fill them with rice or lentils. Place on a baking sheet and bake the crust for 8 minutes or until the edges are slight brown. Remove from oven. 
Lower oven temperature to 350F.  Remove rice or lentils and parchment paper from shells.  Fill shells with custard mixture.  Return to the oven and bake for another 10-12 minutes or until the custard is set.  Cool tarts in the tins on wiring rack for 3-5 minutes. Remove from tin and cool on rack. Best serve warm.

This recipe is linked to:
Full Plate Thursday 
Foodie Friday

Earl Grey Pots de Crème and Honey Lace Cookies

There are so many things that are meant to be with one another and compliment each other’s existence.  For example, salt and pepper, bread and butter, sugar and cream, my hubby and BMW me, of course!  (Sorry Honey, I can’t resist not to put BMW here.)  Whoever knows my hubby well would agree with me, heheheh…Recently, I’ve found another pair!  Earl Grey Pots de Crème and Honey Lace Cookies.



Both of the treats are made with simple ingredients and yet, they are out of this world delicious.  I love their simplicity with a sophisticated twist.  Just like lives, I enjoy the most simple things in life.  Such as a cup of hot coffee to wake me up in the morning, oh wait, I think it’s the crying of my baby girl that wakes me up every morning;  A big hug and a kiss from my 3 year old son;  A thank you from my hubby after dinner to show his appreciation; A phone call from my best friend in Canada just called to say hello; Or, my parents and in-laws visit us to play with their grandkids.  I cherish and treasure every moment.                



If you are familiar with, or love, Earl Grey Tea, you have to give this recipe a try.  The texture is smooth, creamy and silky. The lemon zest elevates the tea flavor and bring out the best of it.  The tea flavor really comes through in this recipe.  It’s sweet, it’s fragrant and it’s unforgettable.      

The Honey Lace Cookies are crunchy, flavorful and melt in your mouth goodness.  Please try to refrain yourself from eating the whole batch without waiting on the Earl Grey Pots de Crème!  Oh well, they’re so easy to make, maybe you can consider making an extra batch to enjoy while you wait for the Pots de Crème to set.  Because that is exactly what I did!  :P





By the way, I've submitted the Honey Lace Cookies recipe for the Los Angeles Time Holiday Cookie Bake-Off.  Please vote for me by clicking on the picture below!  Thank you! 













Earl Grey Pots de Crème:

Servings: 4

1 cup heavy cream
1 cup whole milk
2 tablespoons Earl Grey tea leaves
4 egg yolks
1/4 cup sugar
1/2 teaspoon grated lemon zest
1/8 teaspoon salt
 
Preheat oven to 325 degrees. In a small saucepan, bring the cream, milk, and tea leaves just to a boil over medium heat. Turn off heat; let steep for 30 minutes.

In a medium bowl, whisk together egg yolks, sugar, lemon zest, and salt. Reheat infused cream over medium heat; slowly whisk into yolk mixture. Strain through a fine sieve into a bowl to extract as much liquid as possible without pressing on tea leaves. Discard leaves.

Divide infused cream among four 6-ounce ovenproof cups. Cover cups tightly with aluminum foil, poking a hole to let steam escape. Arrange cups in a roasting pan large enough to hold the cups without touching one another. Pour boiling water into roasting pan, until water comes halfway up the sides of the cups.

Bake until custards are set but still slightly wobbly in centers, about 30 minutes.  Carefully remove baking pan from oven. Transfer cups from the hot water to a wire rack, remove foil and let cool about 30 minutes. Cover cups with plastic wrap; chill in the refrigerator until custards are firm, at least 2 hours and up to 3 days. Serve with Honey Lace Cookies on the side (recipe follow).

Honey Lace Cookies:

Makes 22 Cookies

2 tablespoons unsalted butter
2 tablespoons light brown sugar
1 1/2 tablespoons honey
A dash of Vanilla extract
2 tablespoons all-purpose flour
Pinch of salt
 
Preheat oven to 375 degrees. Line two large baking sheets with Silpats or parchment paper. Set aside. In a small saucepan, melt butter, sugar, and honey until sugar melted completely.  Remove from heat.  Whisk in flour, vanilla extract and salt until smooth.

Working quickly, drop 1/2 teaspoon of batter onto prepared baking sheets, at least 3 inches apart. Bake until cookies spread and turn golden brown, about 6 minutes. Transfer sheet to a wire rack; let cool completely. With your fingers and a toothpick, carefully remove cookies from pan.

This recipe is shared with:
This Week's Craving