Melt sugar in hot water and add in pinch of salt Add condensed milk + water mixture and sugar mixture to eggs and. Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. Whisk 2 eggs in a mixing bowl and set aside. Preheat the oven to 350 degrees F (180 degrees C). MAKE THE DOUGH FOR THE TART SHELLS Mix all-purpose flour and salt in a bowl. In a large pot, mix together the Salt (1 pinch), Eggs (4), Granulated Sugar (1/2 cup), and Evaporated Milk (1 1/2 cups). Put the pan into the fridge until you are ready to fill the cups. The butter is needed to make this crust super flaky. Sugar Use powdered sugar (also known as icing sugar or confectioners sugar) which results in a more tender crust with a great texture. After, use a strainer and strain the mixture twice. Press the circles into a muffin pan to form cups. You can use a blend of whole wheat and all-purpose flour as well. In another bowl, combine the eggs, milk, vanilla extract, and salt and whisk until smooth. Mix until all the sugar dissolves, and then set it aside to let cool. Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad). First combine the hot water and the sugar. If you want to you, can add more sugar to the filling. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food. Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:īinge watch a whole bunch of my Asian food recipe videos here:Īnd if you’re in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You’ll find them in the Asian aisle at these stores: This is an easy Chinese or Hong Kong egg tart recipe that tastes just like the restaurant dim sum version…perhaps not quite as good looking but the all important flaky pastry is there! EDT (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) This story has been updated. My guide to making Chinese Egg Tarts with that very flaky puff pastry texture. Combine Tofu, sugar, cornstarch, egg yolk, vanilla and salt to the bowl of a food processor and pure until smooth.
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