If you are interested in Macanese Portuguese egg tarts, check out this recipe here where you can make the matcha or traditional version. As a die-hard seafood and pastry lover, my time in Lisbon and Porto this past spring felt like heaven on earth. When I'm not chasing around my kids or hanging out with my partner you'll probably find me making a mess of things in the kitchen. Macau’s version was brought over by Portuguese colonizers, and they have more of a scorched, caramelized exterior, and a crispier rough puff pastry dough.

Hong Kong Egg Tarts Recipe - Food Network Kitchen Hong Kong Egg Tarts Recipe - Food Network Kitchen

The cleanest way to roll and fold the dough is to use two cling films, one at the bottom and another on top. You can use muffin mold to make the egg tarts, although the shape will not turn out as those in dim sum restaurants. After that experience, I knew I had to figure out a recipe—just to get that warm from the oven experience again! This time pinch the bottom of a long side to start a roll and begin carefully rolling the dough to the other long side.

Once the tart bases are filled with egg filling, bake immediately in a preheated oven at 200 degrees C/390 degrees F for 15 minutes, followed by 180 degrees C / 356 degrees F for another 10 minutes.

Egg Tart Molds - Etsy UK

Disposable egg tart molds are not ideal, but they do work well if you need to make quite a large quantity and don’t have enough solid tray molds to make them in a short time. This position will prevent the egg filling from being heated too quickly while the pastry is still underbaked.For the best results and mind blowing texture and taste, eat these Hong Kong egg tarts while they are still warm! Durable, lightweight, and with the ability to conduct heat well, all 20 of the egg tart molds in this set, with fluted sides for the authentic finish, help bake beautiful little egg tarts at home.

Best Egg Tart Mold - Great for Making Dan Tat and Mini Quiche Best Egg Tart Mold - Great for Making Dan Tat and Mini Quiche

Hong Kong egg tarts are derived from the Portuguese pastel de nata from when the Portuguese arrived in Macau at the turn of the twentieth century. Otherwise, you can run into a situation where the roll-out water dough is too small to wrap up the oil dough.inch/5mm thick, and cut into 4-inch circles to fit either mini tart tins or a shallow non-stick standard muffin pan, leaving a lip going over the top of the cup (the tart shells will shrink as they bake, so you want ample clearance).