Simple Way to Prepare Ultimate Macau Style Egg Tarts

Hey everyone, it's John, welcome to my recipe site. Today, we're going to make a distinctive dish, Recipe of Award-winning Macau Style Egg Tarts. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Macau Style Egg Tarts, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Macau Style Egg Tarts delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Macau Style Egg Tarts is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Macau Style Egg Tarts estimated approx 1 hr.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Macau Style Egg Tarts using 9 ingredients and 12 steps. Here is how you can achieve that.

Macau egg tarts with fillings of a Hong Kong twist

Ingredients and spices that need to be Make ready to make Macau Style Egg Tarts:

1. Puff Shell
2. 1 Sheet Frozen puff pastry
3. 12 Pcs Aluminium Foil Shells
4. Fillings
5. 2 Pcs Egg
6. 70 g White Sugar
7. 140 ml Hot Water
8. 110 ml Evaporated Milk
9. 1/8 Tsp Salt

Instructions to make to make Macau Style Egg Tarts

1. Preheat the oven to 250°C (482°F)
2. 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.
3. Cover the puff pastries with parchment paper. Put pie weights on the pastries and bake for 10 minutes at the middle deck.
4. In a measuring cup, mix hot water (boiled) with salt and white sugar. Stir it until all the sugar and salt are dissolved.
5. Add evaporated milk in the mixture, mix and combine.
6. In a small bowl, crack two eggs and beat the eggs until they are mixed well.
7. Pour the egg mixture into the water-milk mixture gradually, stir at the same time to ensure they are well combined.
8. 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.
9. Pour the egg mixture evenly into 12 egg tart puff shell (around 90% full, 32 ml each)
10. Put the tarts into the preheated oven at the middle deck and bake for 20 mins.
11. 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.
12. Enjoy the flaky, delicious Macau Egg Tart!

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