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Hong Kong Egg Tart (Dim Sum) Video

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Hong Kong Egg Tart
(makes around 12 egg tarts)

Ingredients fo butter pastry
100g butter
200g plain flour
1 egg
50g sugar

Method for butter pastry
Pre-heat the oven to 160 degrees celcius
1) Mix butter to the flour and sugar mixture
2) Add egg
3) Knead it into a dough
4) Press the pastry into the moulds gently using your two thumbs. Try not to have a thick pastry bottom.
5) Punch holes into the pastry

Ingredients for egg filling
100ml water
80g sugar
3 eggs
100ml milk
Method for egg filling
6) Melt water and sugar together
7) Add milk and eggs, beat and mix well
8) Sieve the mixture two times to get a smooth egg filling
9) Pour the egg filling into the pastry moulds
10) Bake it in the oven at 160 degrees celcius for 15-20 minutes. The egg should still be wobbly ( you don't want to overcook it!)

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Comments on "Hong Kong Egg Tart (Dim Sum)"

Can you make? ...
Can you make? Japanese crepes

what temp should ...
what temp should the oven be on??? i've never? made a tart but this looks fun so i wanna try :D

Can you use soymilk ...
Can you use soymilk instead of? regular milk?

hi!.I'm Berenice ...
hi!.I'm Berenice from Buenos Aires.I THINK YOU MUST HAVE KNEADED THE DOUGH TOO? MUCH,THat's THE REASON IT BECAME a HARD DOUGH.Try it again and please,JUST JOIN GENTLY the ingredients (NO KNEADING AT ALL),'CAUSE IT'S A "SABLEÉ DOUGH" (SEE IT IN THIS VIDEO AT MINUTE 4:30---JUST TIPE THIS: 'Lemon? Pie? a lo Maestro - 1 de 4 - Ariel Rodriguez Palacios ' and apart from the lemon pie,he teaches the basic sableé dough:-) iF YOU NEED SOME HELP 4THE TRANSLATION just ask me.Good luck!!!

hi!.I'm Berenice ...
hi!.I'm Berenice from Buenos Aires.I THINK YOU MUST HAVE KNEADES THE DOUGH TOO? MUCH,THat's THE REASON IT BECAME a HARD DOUGH.Try it again and please,JUST JOIN GENTLY the ingredients (NO KNEADING AT ALL),'CAUSE IT'S A "SABLEÉ DOUGH" (SEE IT IN THIS VIDEO AT MINUTE 4:30---JUST TIPE THIS: 'Lemon Pie a lo Maestro? - 1 de 4 - Ariel Rodriguez Palacios ' and apart from the lemon pie,he teaches the basic sableé dough:-) iF YOU NEED SOME HELP 4THE TRANSLATION just ask me.Good luck!!!

hi!.I'm Berenice ...
hi!.I'm Berenice from Buenos Aires.I THINK YOU MUST HAVE KNEADED? THE DOUGH TOO MUCH,THat's THE REASON IT BECAME a HARD DOUGH.Try it again and please,JUST JOIN GENTLY the? ingredients (NO KNEADING AT ALL),'CAUSE IT'S A "BRISEÉ DOUGH" (SEE IT IN THIS VIDEO AT MINUTE 4:30---JUST TIPE THIS: 'Lemon Pie a lo Maestro - 1 de 4 - Ariel Rodriguez Palacios ' and apart from the lemon pie,he teaches the basic briseé dough:-) iF YOU NEED SOME HELP 4THE TRANSLATION just ask me.Good luck!!!

hi!.I'm Berenice ...
hi!.I'm Berenice from Buenos Aires.I THINK YOU MUST HAVE KNEADES THE DOUGH TOO MUCH,THat's THE REASON IT BECAME a HARD DOUGH.Try it again and please,JUST JOIN GENTLY the ingredients (NO KNEADING AT ALL),'CAUSE IT'S A "BRISEÉ DOUGH" (SEE IT IN THIS VIDEO AT MINUTE 4:30---JUST TIPE THIS: 'Lemon Pie a lo Maestro - 1 de 4 - Ariel Rodriguez Palacios '? and apart from the lemon pie,he teaches the basic briseé dough:-) iF YOU NEED SOME HELP 4THE TRANSLATION just ask me.Good luck!!!

I love egg tarts I ...
I love egg tarts I always buy? them

ahhhh!! looks so ...
ahhhh!! looks so delicious. I didn't realize these were Hong Kong egg tarts--I thought they were just generic egg tarts or something. I remember eating these (more like hoarding, ha ha) whenever they were bought, but I think they were much larger in? size. p.s. those molds are really cute. I never thought too deeply about it and just imagined one used a cupcake-like tray/mold.

There are 2 type of ...
There are 2 type of egg tart when it comes to the pastry - the harder one and puffy one? - Just find a recipe that uses puff pastry instead.

I am sure they ...
I am sure they will? turn out ok

the pastry you? are ...
the pastry you? are talking about is puff pastry. :)

Ah, i tried your ...
Ah, i tried your recipe. sorry but I really don't like how the crust turned out.. it's? not fluffy, instead it's kinda hard, kinda taste like a biscuit :S

Hi ! (>.<) Thanks ...
Hi ! (>.<) Thanks for posting this dessert! I'm from belgium and we normally buy these little tarts in the chinatown? of Antwerp.. now I can make it too !! (^.^) Well.. I hope that it will turn OK... (-_-) Anyway, thanks alot!!! xxx

you can get them in ...
you can get them in most good kitchen stores , also if there is any Asian kitchen/hardware stores. look in your local chinatown :D also you don't have to have those tins a any? small tins of that sizes would work , cup cake tin :D

I really hate? the ...
I really hate? the taste of egg.. unless it's in cake and cookies and other stuff.. Does this have a strong taste or smell of egg..?

Yes?
Yes?

Simple i fell like ...
Simple i fell like iwant? to make this egg tart

I WANT? TO MAKE ...
I WANT? TO MAKE THESE!!!!!!!!!!!!!!!!!!!!!!!!!

If you r in Hong ...
If you r in Hong Kong u can get them in Japan Home:)?

1:04 DIRTYYYY? :///
1:04 DIRTYYYY? :///

Hi there! I don't ...
Hi there! I don't know if your recipe is accurate. I think the egg filling should only call for egg yolks, not the whole eggs. I tried using the whole eggs couple times, but it turned into something like flan. So I adjusted the recipe, and used only egg yolks, it turned out? pretty well. >.< Cost me couple batches to figure that out. :(

i? am not too sure. ...
i? am not too sure...

i am not too sure,? ...
i am not too sure,? i got mine from Hong Kong

yes?
yes?

thank you for using ...
thank you for using this? recipe

medium?
medium?

lol i tried? making ...
lol i tried? making it... it turned out to be a total FAILL

can i replace the? ...
can i replace the? butter with shortening?

Just finished ...
Just finished making these. They are soooooo delicious.? Thank you, thank you, thank you :)