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 is a city near Hong Kong and they are famous for Egg Tarts.

Macau egg tarts are different than the Cantonese variety that is prevalent in much of the region and as well as nearby Hong Kong. While there at subtle differences in taste between Cantonese and Macau (Portuguese) style egg tarts, the visible traits are quite clear due to the slightly burnt top, which. You must be familiar with Hong Kong style egg tarts if you like Cantonese dim sum. You can have Macau Style Egg Tarts using 9 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Macau Style Egg Tarts

Prepare of Puff Shell.
Prepare 1 Sheet of Frozen puff pastry.
It's 12 Pcs of Aluminium Foil Shells.
You need of Fillings.
It's 2 Pcs of Egg.
It's 70 g of White Sugar.
It's 140 ml of Hot Water.
It's 110 ml of Evaporated Milk.
It's 1/8 Tsp of Salt.

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. Common to a lot of the Portuguese speaking world, this recipe is a recreation of the Macau style egg tarts. Most of the prep time is waiting for the dough to rest. Add the shortening, salt, the one whole egg, and water together and mix until it forms into a smooth ball.

Macau Style Egg Tarts instructions

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!.

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. 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.