Recipe of Quick Macau Style Egg Tarts

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, macau style egg tarts. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Macau Style Egg Tarts is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Macau Style Egg Tarts is something which I’ve loved my entire life.

In a mixing bowl, sift together the flour and dry milk. Add the shortening, salt, the one whole egg, and water together and mix until it forms into a smooth ball. While the pastry is chilling, bring butter out to start warming to room temperature and boil the sugar and water to make a syrup. Macau Po Egg Tart (蛋撻) (Pastéis de Nata de Macau) This is a delicious recipe for the Macau Po Egg Tart, a famous Portuguese style egg tart pastry from Macau.

To get started with this particular recipe, we must prepare a few components. You can have macau style egg tarts using 9 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Macau Style Egg Tarts:

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

The baker behind Macau's famous egg custard tarts Although initially a Portuguese import, Macau's egg tarts have a surprisingly English twist, and have transformed Coloane into a sort of pilgrimage. Margaret's Café e Nata in Macao is famous for its delicious egg tart – a sweet pastry inspired by its Portuguese and Chinese counterparts, made fresh daily by owner Margaret Wong. Remove out and set aside for cooling down a little bit and serve warm. The Hong Kong and Macau egg tarts differ slightly.

Steps 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!

Remove out and set aside for cooling down a little bit and serve warm. The Hong Kong and Macau egg tarts differ slightly. Macau's version resembles the Portuguese tarts with a scorched caramelized exterior. The Hong Kong egg tarts are influenced by the British custards tart with custard as the feeling with a glossy smooth finish. Gorgeous Hong Kong style egg tarts.

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