Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, macau style egg tarts. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Portuguese egg tarts are synonymous with Macau and we took on the arduous task of finding the best ones in the city just for you! How could one imagine Koi Kei's empire to have started like this? Macau egg tarts are different than the Cantonese variety that is prevalent in much of the region and as well as nearby Hong Kong.
Macau Style Egg Tarts is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Macau Style Egg Tarts is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook macau style egg tarts using 9 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Macau Style Egg Tarts:
- Prepare Puff Shell
- Make ready 1 Sheet Frozen puff pastry
- Take 12 Pcs Aluminium Foil Shells
- Prepare Fillings
- Take 2 Pcs Egg
- Prepare 70 g White Sugar
- Make ready 140 ml Hot Water
- Take 110 ml Evaporated Milk
- Prepare 1/8 Tsp Salt
Most of the prep time is waiting for the dough to rest. The egg tart is a kind of custard tart found in Cantonese cuisine deriving from the English custard tart and Portuguese pastel de nata. The dish consists of an outer pastry crust filled with egg custard. Egg tarts are often served at dim sum restaurants and cha chaan tengs.
Instructions to make Macau Style Egg Tarts:
- Preheat the oven to 250°C (482°F)
- Roll the puff pastry evenly and thinly. Use a round cookies cutter, cut out 12 circular discs to fit in the aluminium foil shells. Gently use fingers to adjust the shape to of the pastries, ensure it fits well. Do not stretch the pastries.
- Cover the puff pastries with parchment paper. Put pie weights on the pastries and bake for 10 minutes at the middle deck.
- In a measuring cup, mix hot water (boiled) with salt and white sugar. Stir it until all the sugar and salt are dissolved.
- Add evaporated milk in the mixture, mix and combine.
- In a small bowl, crack two eggs and beat the eggs until they are mixed well.
- Pour the egg mixture into the water-milk mixture gradually, stir at the same time to ensure they are well combined.
- Prepare another measuring cup and put a sieve on top of it. Pour the mixture into the new measuring cup through the sieve to remove any unmixed eggs or egg shells.
- Pour the egg mixture evenly into 12 egg tart puff shell (around 90% full, 32 ml each)
- Put the tarts into the preheated oven at the middle deck and bake for 20 mins.
- After 20 mins, when the egg custards started to expand and rise, put the baking tray at the top deck to bake for another 10 mins to give the tarts a caramelized surface.
- Enjoy the flaky, delicious Macau Egg Tart!
This is a delicious recipe for the Macau Po Egg Tart, a famous Portuguese style egg tart pastry from Macau. These egg tarts come from the original Portuguese Pastéis de Nata recipe and are quite similar, with a twist. They are unbelievably delicious and sweet with a great crispy texture on top. You must be familiar with Hong Kong style egg tarts if you like Cantonese dim sum. Since Macau is just a short boat ride from Hong Kong, the locals had modified the original Portuguese egg tarts and served them along with other Cantonese dim sums for breakfast.
So that is going to wrap it up with this exceptional food macau style egg tarts recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
