Egg tarts, one of the most classic Dimsum items/desserts in Hongkong combined with the world’s stinkiest fruit, creating an amazingly smooth, silky, and creamy flavor combination.
Origin of Egg Tart
Chinese Egg tarts are one of my favorite items to get at every dim sum place that I go to. It has the perfect amount of sweetness balanced out with the crumbly shell that will make you crave it more and more after each bite.
The origin of egg tart is traced back to the 1920s when the British brought it into Guan Zhou, China. due to its popularity, it is then modified and spread to Hongkong in the 1940s where high-end coffee houses serve them as breakfast items. There are many different versions of egg tarts such as Portuguese egg tarts, Hong kong egg tarts, and Macau egg tarts just to name a few.
Egg tarts nowadays can also be found everywhere from Chinese restaurants, groceries stores, local Asian bakeries, and many more.
fun fact: Did you know that KFC sells egg tarts instead of cookies?
How to make the durian custard filling
Egg tart fillings are typically made with milk, egg, sugar, and vanilla extract. In this case, I added durian fruits as well!
Egg tart shells alternatives
Making egg tart from scratch can be a little tricky, it is kind of similar to making a pie crust where you basically have to combine butter and flour and carefully knead it into a flaky dough.
There are many premade versions that you can purchase from frozen sections in Asian grocery stores. Or you can literally just cheat and use puff pastry like me! hehe
Preparation process
Start by removing the seed from the durian and microwaving your milk for 40 seconds until lukewarm
In a bowl add in eggs, milk, sugar, vanilla extract, warm milk and mix it well
using a blender, combine together durian with the egg tart mixture
cut out circles using puff pastry and place them in a greased cupcake baking tray
lastly, bake and decorate it to make it look like Pompompurin using some melted chocolates, and you’re all done!
Pompompurin Durian Egg Tarts
Egg tarts, one of the most classic Dimsum items/desserts in Hongkong combined with the world's stinkiest fruit, creating an amazingly smooth, silky, and creamy flavor combination.
Ingredients
- puff pastry
- 3 eggs
- 1 cup(240g) of warm milk
- 1/3cup(80g) sugar
- 1tsp vanilla extract
- pinch of salt
- 110g durian (can be made without)
decoration
- melted chocolate
- left over baked puff pastry
Instructions
- remove the seeds from the durian and microwave milk for 40 seconds for later use
- in a bowl mix together eggs, sugar, vanilla extract, warm milk, and a pinch of salt to make the egg tart filling
- add the durian with the egg tart filling inside a blender and blend until smooth
- for the crust, use puff pastry or any premade egg tart crust you can find
- cut the puff pastry to circles( i just use the cover of a mayo can)
- do not throw away the leftover puff pastries from this cutting process, roll them into a ball and just flatten it out on a baking sheet to bake. This will be used to make the ears for pompompurin
- grease your cupcake mold with some melted butter
- flatten the circle-cut puff pastries in the molds
- pour the egg tart fillings in
- bake for 290 for around 25 minutes
- decorate your egg tart with some melted chocolates and the leftover baked puff pastries
- Enjoy~ˋ⁽ᵕ̈⁾ˊ
watch video:
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