They are what create that silky smooth custard filling. Large Eggs: the eggs are what hold the shape of this pumpkin custard.However, evaporated milk yields a creamier and thicker consistency than whole milk. Evaporated Milk: you can alternatively use whole milk as well.Heavy Cream: heavy cream adds a layer of creaminess to the custard.Kosher Salt: salt is always necessary to balance out the sugar.Maple Syrup: maple syrup adds an additional fall flavor, sweetness and complexity to the custard.Light Brown Sugar and Granulated Sugar: the combination of light brown and granulated sugar adds a subtle depth of warmth from the molasses and sweetness to the custard.Pumpkin Puree: what is a pumpkin custard without pumpkin! I always use Libby’s pumpkin puree it has the best natural pumpkin flavor in my opinion.Vegetable Shortening: the shortening adds another layer of fat to the oil dough which will aid the butter in creating those flakey layers that we want.Make sure it is ice-cold water or else the butter will be overly soft and hard to manage. Ice Water: the water is what brings the butter and flour together to form the dough.Large Egg: the egg binds the dough together.Salt: adds a subtle hint of flavor to the dough.Granulated Sugar: the sugar sweetens the dough.Unsalted butter: the butter is what gives the dough its crumbliness and flakiness that we all love.All-Purpose Flour: you will only need to use simple all-purpose flour for this dough.There are no hard-to-find ingredients here! Flaky Crust The ingredients for these Pumpkin Hong Kong Egg Tarts can be found at your local grocery store. Egg Tart Mold: I opted for the reusable egg tart molds, but you can also use the disposable aluminum tart molds as well.Fluted Pastry Cutter: You will need a fluted pastry cutter if you want to have the ribbed shape of the pastry.Rolling Pin: you will need a rolling pin to roll out the pastry dough.Alternatively, you can use your hands to mix with a pastry cutter but it may be difficult to work with because it is so sticky. You will need a stand mixer for the dough to come together. Stand Mixer: the first dough will be pretty sticky when you first start to work the dough together.The most precise way to measure these ingredients is with a kitchen scale. Kitchen Scale: for the best results, you should use a kitchen scale! Measuring flour using measuring cups can vary widely depending on the way you scoop the flour and if there are any air pockets in your flour.Perfect little bites for everyone to enjoy. Think of it as pumpkin pie meets Hong Kong egg tart. It takes the elements of the Hong Kong egg tart but with an added pumpkin spice element for Fall. This dessert is a little bit of a fusion. Portuguese egg tarts have a signature caramelized top and a thin layered crispy pastry shell. The Portuguese egg tart or Macau’s version was brought over to China by Portuguese colonizers. 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. How To Make Pumpkin Hong Kong Egg Tarts.And for dessert how about some mini burnt basque pumpkin cheesecake, pumpkin spice mochi muffins, and some apple dumplings with miso caramel! 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! These 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.
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