Macau Style Egg Tarts. 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.
They make a nice dessert or snack. Make these and imagine eating Egg Tarts. Common to a lot of the Portuguese speaking world, this recipe is a recreation of the Macau style egg tarts.
Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, macau style egg tarts. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Macau Style Egg Tarts is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Macau Style Egg Tarts is something that I’ve loved my entire life.
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.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have macau style egg tarts using 9 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Macau Style Egg Tarts:
- Make ready of Puff Shell.
- Prepare 1 Sheet of Frozen puff pastry.
- Take 12 Pcs of Aluminium Foil Shells.
- Make ready of Fillings.
- Prepare 2 Pcs of Egg.
- Take 70 g of White Sugar.
- Take 140 ml of Hot Water.
- Make ready 110 ml of Evaporated Milk.
- Prepare 1/8 Tsp of 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.
Steps 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.
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