Egg Tarts

Introduction

I. Egg tarts are common pastry treats that is a part of Asian culture.

A. It can be described as a "flaky pastry shell filled with sweet, creamy egg custard, then

baked" 1

B. Cheng Po Hung, a Hong Kong collectibles dealer who studies the city's history, notes

that:

a) "Egg tarts started popping up more frequently on teahouse menus after

World War II, when incomes rose & eggs (previously precious), became

more widely available." 2

C. The egg tart has its origin in the English custard pie.

a) Since it was first introduced in the 1940s, egg tarts became popular in

almost every tea house, and a favorite desert at many Cantonese-style dim

sum restaurants. 3

D. The owner of the Happy Cake Shop in the Wanchai district of China says, "About 700

tarts fly out the door each day." 4

II. Today I will teach you how to make the egg tart

A. Pastry crust

B. Egg filling

Body

III. Pastry Crust

A. Ingredients:

1. 200g flour

2. 50g sugar

3. 100g butter

4. 1 egg

5. 1 cupcake tray

6. 1 whisk

7. 1 fork

B. Procedure

1. First, preheat the oven to 350o C

2. Mix the 200g flour & the 50g sugar together

3. Mix in the butter & combine everything with your hands

4. Add the beaten egg

5. Knead everything into a dough

6. Add oil or butter to the cupcake tray

7. Press dough down evenly on the cupcake tray with two fingers. Try not to have

a thick pastry bottom.

8. Punch holes into the bottom of the pastry with a fork.

9. Excess dough = cookies!

IV.

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