You could roll it out between two layers of parchment paper or plastic wrap to avoid using flour at all.Don’t add too much flour to the work surface when rolling out your dough as it can dry the pastry out.Remove it 30–40 minutes before using to allow it to come to room temperature as it will be easier to work with.Form the pastry into a ball and cover with plastic wrap before placing in the fridge. Always rest the pastry in the fridge after handling it to allow the fat to firm up again.
Don’t overwork the dough or else it will become tough.The dough should not be too dry nor sticky. If it is too try, add ice cold water a tablespoon at a time. If the dough is too wet and sticky, add more flour in small tablespoon increments.Use the tips of your fingers or a dough blender to blend the butter into the flour and sugar before adding the wet ingredients.When making the pastry make sure that your kitchen, countertop, and hands are cool so that the fat in the dough doesn’t become too soft.Having cooked both the English style and the pastel de nata in the past, the biggest difference from the Chinese version is the lack of spices.īut in spite of that, these Hong Kong egg tarts have a sweet and buttery pastry and are filled with a vanilla egg custard that will make your taste buds very happy! The egg tarts from Hong Kong have a glossy smooth top, and the ones from Macau are more like the Portuguese egg tarts with a caramelized top. – WikipediaĮgg tarts were introduced to Hong Kong in the 19040s and are typically smaller than Guangzhou ones. The Zhen Guang Restaurant in Guangzhou is also credited with inventing the Chinese egg tart. The origins of this pastry are said to be in China’s Guangdong province as a fusion between the traditional Cantonese steamed egg pudding and the English custard tart. The egg tart is a popular pastry found in Greater China (comprising mainland China, Hong Kong, Macau, and Taiwan) and is an east-meets-west dessert deriving from the English custard tart and the Portuguese pastel de nata. Photos of the tarts are for illustrative purposes only as sadly, the original photos were sadly unusable. If you purchase via the links I may earn a small commission.Īs an Amazon Associate, I earn from qualifying purchases. I have included links to some useful cooking products in this post.
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