The Hong Kong egg tart has a more glassy and smooth filling with a more delicately laminated and flaky yet crumbly pastry crust. The Hong Kong Egg tart was influenced by British custard tarts. It is important to note that there are two different kinds of egg tarts the Hong Kong egg tart and the Portuguese egg tart. And for dessert how about some mini burnt basque pumpkin cheesecake, pumpkin spice mochi muffins, and some apple dumplings with miso caramel! Table of Contents If you want to switch it up this Thanksgiving with some new Asian Fusion flavors, try out my Kimchi Mac and Cheese, Miso Scalloped Potatoes, and Sticky Rice Stuffing. But it will be the perfect bite-sized dessert to finish off your delicious home-cooked Thanksgiving dinner or to treat yourself with! Make some new autumn traditions this year with these pumpkin Hong Kong egg tarts. It has the same flaky crumbly crust but with a new pumpkin spice eggy filling twist! To be honest, it is pretty much like a pumpkin pie in a Hong Kong tart crust. This is not a regular Chinese Hong Kong egg tart, it's a cool fall pumpkin Hong Kong egg tart. Take your ordinary pumpkin pie to the next level with these bite-sized pumpkin Hong Kong Egg tarts! This Chinese egg tart recipe is validated by our Chinese culinary expert Chef Katie Chin, author of Chinese and Asian cuisine food blog fall-inspired Chinese Bakery-style Pumpkin Hong Kong egg tarts has a flaky yet crumbly crust and is filled with a pumpkin spice creamy custard. You can order 3 types of these tarts: dan tat (egg tart), pastel de nata (also called Portuguese tart), or coconut tart. In Guangzhou (formerly known as Canton), egg tarts are now one of the most iconic dim sum dishes offered in dim sum houses. I decided to make the tart version with shortcrust pastry, as well as butter although a number of traditional recipes call for lard. In Hong Kong, there are really two main versions of these egg tarts: one with puff pastry (酥皮底), the other one with shortcrust pastry (牛油皮底). The bakery that has been opened since 1954, sells more than 3,000 tarts everyday in each of their twelve locations. The resulting Cantonese egg tart, also called dahn taht, has since become ubiquitous with Chinese bakeries as well as dim sum houses.įamous bakery Tai Cheong Bakery in Hong Kong is now synonymous with the emblematic egg tart. This is why pastéis de nata taste like slightly burnt sweet caramel and are more golden brown or sometimes scorched on top, where the Hong Kong tarts have more of a pure egg yolk taste. The Hong Kong style egg tart has a top that is more glassy and smooth. The Portuguese egg tart version, immortalized by Casa Pastéis de Belém which was the first pastry shop outside of the convent where they were created, to sell this pastry in 1837, has a very recognizable scorched top, very similar to a creme brulee. Also, dan tat is served piping hot and is not sprinkled with ground nutmeg or cinnamon before serving, like pastel de nata or English custard tart. Hong Kong egg tarts are however filled with a rich custard that is much eggier and less creamy than English custard tarts. However, egg tart also shares its origins with the English custard tart. In Portugal, similar egg tarts are called pasteis de nata. This is actually the best time to get those tarts, as bakeries make fresh hot batches in time for the afternoon tea tradition. It is actually in these cafes that egg tarts were introduced to the British colony via the Portuguese colony of Macau, mostly to accompany afternoon tea. Traditional Hong Kong cafes that sell this Western and Chinese fusion cuisine at low prices are part of Hong Kong’s identity. With the island being a British colony for more than 100 years at the time, the primary cuisine had been Cantonese Chinese with Western cuisine influences. With this immigration, new types of food as well as cuisines were introduced to Hong Kong.
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