![]() Egg custard in a baked pastry shell is a dim sum staple throughout Hong Kong. Although originally designed to attract the local expatriate community, they quickly became a favorite with the Chinese. These Egg Tarts were introduced to Hong Kong in the 1940’s, and initially could only be found in higher-end Western-style restaurants. This makes sense since they were inspired by the English custard tart. Serve while still warm.įrequently Asked Questions What are egg tarts? Cool and Serve: Cool the egg tarts for 10 minutes then remove them from the tart molds.To tell if the custard is cooked through, a toothpick should stand in the egg tart. Bake the Tarts: Transfer the baking sheet to the oven and bake for 25 to 30 minutes or until the tart rim turns golden brown and the egg custard is cooked through. ![]() Pour the egg custard into the shells until it’s about ¾ full.
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