I know that doesn’t sound too appetizing but many believe the bird’s nest has many health benefits, such as aiding digestion, alleviating asthma, improving focus, and an overall benefit to the immune system. Some high-end pastry shops even top these egg tarts with bird’s nest (a delicacy made from the salivary excretions of the swiftlet). Hong Hong egg tarts have two main type of crusts, they are the “cookie” crusts and puff pastry crusts. Nowadays, there are many variations of these egg tarts, but the traditional ones are the most popular, still. The egg tarts were then introduced in western cafes, bakeries and even dim sum restaurants. Egg tarts ( 蛋撻 ) were introduced in Hong Kong in the 1940s by Chinese tea diners (茶餐廳 ), one of my favorite place to go after school, with my classmates, to enjoy an afternoon tea. Cool before cutting.Egg tarts ( 蛋撻 ) or egg custard tarts are baked pastries commonly found in Hong Kong and many other Asian countries, which consist of an outer pastry crusts that are filled with egg custard. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Add the sugar and salt and whisk until well incorporated. Remove from the heat add the chopped chocolate and stir until melted and smoothed out. To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Set aside to cool and lower the oven temperature to 325 degrees F. It should be cooked but light in color so that it will not burn on the second bake. Remember the tart will be cooked again with the filling. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Using a pastry brush, lightly coat the crust with a beaten egg white. Bake for 30 minutes, then remove the foil and weights. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Put the tart in the refrigerator for 15 minutes to relax. Shave off the excess hanging dough with a knife. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Press the dough into the pan so it fits tightly press the edges into the sides of the pan. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Form the dough into a disk and wrap in plastic refrigerate for at least 30 minutes. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Combine the egg yolk with the ice water in a small bowl, whisking to blend pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. To make the pastry: combine the flour, sugar, and salt in a large mixing bowl.
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