Chinese egg tarts The flavor of Hong Kong egg tarts fresh from the oven is simply amazing. Having them right out of the oven is a whole new experience against the lukewarm version you get from the store. http://tasteasianfood.com/egg-tarts/ This recipe has been simplified without compromising the quality. I hope you will enjoy eating and baking this famous Hong Kong dim sum as much as I do.
Try These Hong Kong-Style Egg Tarts And Try Not To Melt
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Recipe for one of Hong Kong's favorite foods. We are talking about the Egg Tarts from the famous Tai Cheong bakery. One of the egg tart expert there reveals the recipe. Tai Cheong’s cookie-crust is really very different from the other bakeries (uses half butter and half margarine).
These diminutive egg tarts — pasteis de nata — a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff pastry crust. The trick here is to bake them in a very hot oven, which causes the custard to puff and the pastry to turn brown and crunchy. (Photo: Andrew Scrivani for The New York Times)