IMG_6288i think i caught the dim sum fever… (●♡∀♡) no idea how it happened, but i really enjoy spending hours in the kitchen making these little snacks.. (ღ˘⌣˘ღ)

Recipe from a Fuijian Xindongfang Culinary School Chef via Baidu 文库


IMG_6283Egg tart filling
180g whipping cream
140g milk
80g caster sugar
4 egg yolk
15g cake flour
15g condense milk

Pastry dough
220g cake flour
30g bread flour
40g butter, softened
5g caster sugar
1.5g salt
125g water

180g butter (for laminating)


IMG_6286– prepare tart filling ~ place all ingredients except egg yolk into saucepan and warm up over low heat till it begins to boil. remove from stove, and place in bowl to cool. stir in egg yolk (whisked) once milk mixture has cooled and set aside
– prepare pastry dough ~ knead all ingredients together except butter (40g) till it comes together. add in butter and incorporate well. cling wrap dough, and allow dough to rest for 20 mins

picshow20140220_074708roll 180g butter into a rectangular sheet

picshow20140220_084606roll rested dough into a sheet at least 3x longer than the butter sheet and place butter sheet in the middle of dough

picshow20140220_084920enclose butter sheet inside dough by overlapping the dough flaps and seal seams well. rest pastry dough in fridge for 20 mins

picshow20140220_091843remove pastry dough from fridge and roll out into a long rectangular sheet

picshow20140220_091951make quarter folds towards the centre of the dough..

picshow20140220_092034… then further fold the dough into half

picshow20140220_092505roll pastry dough out into a rectangular sheet once again

picshow20140220_092701and repeat the same process with quarter folds

picshow20140220_092751and then folding it into half again. rest dough in fridge for 20 mins

picshow20140220_095423remove rested dough from fridge and roll it out once again into a long rectangular sheet

picshow20140220_095642this time, do an envelope (i.e. 3 folds) fold

picshow20140220_095917once again, roll dough out into a rectangular sheet…

picshow20140220_100040… and make an envelope fold again. chill pastry dough for 20 mins

picshow20140220_102247remove dough from fridge and roll into a 0.5 – 0.8cm thick sheet

picshow20140220_102524starting from lengthwise, roll pastry dough into a swiss roll and cling wrap tightly. freeze for 20 mins

picshow20140220_105332slice frozen pastry dough into 1.5cm thickness portions (c. 20g each)

picshow20140220_112208roll each portion out (slightly) into a round disc. sift some flour on top of each disc

picshow20140220_105846using fingers (dough being floured side facing up), shape dough into moulds with a bit of dough slightly higher than the mould

picshow20140220_122340pour filling into tart base ~ about 80% full

– bake tarts in preheated oven of 210 degrees on middle rack for 23 mins

Personal notes:

IMG_6292very crusty tart shell… well worth the effort (∿°○°)∿ ︵ ǝʌol

– i rolled my butter into a L 23 x W 16cm sheet
– i did not have egg tart mould (or at least i realised!! ʅ(。◔‸◔。)ʃ) so i used mini fluted fruit tart moulds, which is 8cm in diameter
– i had to slice the dough into 2cm in thickness to fit the mould better, and made 18 tart shells. however, my tart filling was only sufficient for 13 tarts
– my tarts were baked for 23 mins exactly. for those that did not brown, i baked for another 2 mins and removed from the oven
– i used evaporated milk instead of condense milk (no reason why… just trying to use up the very little that’s remaining in the fridge)
– i filled my tart to 70% full


I’m submitting this post to the Hong Kong/Macau event of Asian Food Fest (AFF) organised by Wendy from Table for 2 and hosted by Annie from Annielicious Food

AFF logo

Pollution index: 415 (hazardous)


(20) Comments

  • Ling Yuen Chin (February 25, 2014)


  • Jenny (February 25, 2014)


  • sallywong (February 25, 2014)


  • 0620 (February 25, 2014)


  • Jozelyn Ng (February 25, 2014)


  • Mel (February 25, 2014)

    Looks absolutely yummy!

  • huikee (February 25, 2014)

    How to roll the melting butter on pastry?

    • Victoria Bakes (February 25, 2014)

      Hi Hui Kee

      not sure what you meant by melting butter? but the butter should be of a pliable texture. not too hard and definitely not softened butter. usually what i do is slice the butter up and piece them into a desired sheet when they get a little softer. then i use my rolling pin and start to pound the butter (between cling wrap or 2 sheets of parchment paper) into the ultimate size. of course, different people have different ways of doing this. some just purchase butter that comes available in sheet form. do chill the butter sheet for at least an hour before using it for lamination. this way, it is easier to roll out your pastry dough later. i hope this helps.

  • Tracy Low11111 (February 25, 2014)


  • 鲸鱼蓝蓝蓝 (February 25, 2014)


  • Sue (February 25, 2014)

    几次我都是静悄悄的来, 终于浮上来留言了. 发现你家有不少动物哩. (must be animal lover ,right ?) 我会慢慢来搬食谱哦.. 先搬走这个, 做过普通,港式蛋挞, 还没试过酥皮滴

  • faeez17 (February 25, 2014)

    The tarts look so good! Will bookmark this. Btw Victoria, can\’t help noticing the pollution index. That\’s terrible!

  • 柠檬叶 (February 25, 2014)


  • kitchen flavours (February 25, 2014)

    Beautiful egg tarts! You have done a great job with the pastry!
    I almost make some, two weeks ago, then the daughter had a fever, sore-throat and now she\’s coughing and down with a flu! Egg tarts are her favourite. Will try to make some when she is ok!

  • May Law (February 25, 2014)

    迟了, 我来迟了。。。没得吃了!
    改天记得, 早晨是我寂寞的时候, 你要在这时请我吃哦! 哈哈哈。。。

  • Esther Lau aka Copycake Kitchen (February 25, 2014)

    I love Portugese egg tart!!!! Clapping for you……!!!!! :))

  • Ann Low (February 25, 2014)

    I\’m late too as I can see many lining up in front of me for your egg tart. 🙁

  • Irene Myme (February 26, 2014)

    我也迟到了,请为我reserve 3粒(下一轮的),ok??咔咔咔~~

  • Kimmy (February 26, 2014)

    This is the only tart that I love but the last time I made these was long before I started blogging. Thanks for showing the making process the pictorial way. I\’ll be back to follow you.

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