[Turn on subtitles for instructions] Egg tarts are a classic Cantonese dessert, prevalent both in the east and the west. Originally inspired by English and Portuguese settlers in Southern China, egg tarts use a puff pastry crust to hold a silky custard filling.
Ingredients (makes 12):
Tart shell water dough:
125g AP flour
15g sugar
1/4 tsp salt
25g egg
50g ice water
Tart shell oil dough:
100g flour
75g butter
75g lard
Filling:
35g sugar
125g hot water
75g egg
75g evaporated milk
1/2 tsp vanilla
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Music Credit:
Long Calming Piano Background - DS Productions
#eggtarts #hongkongbakery #baking
