Foodie

Wednesday, August 3, 2011

Coconut Milk Egg White Tart








Julie, a reader of my blog, requested if i have a recipe for this egg tart. She said that she does not know how to call this tart, so do I !!!.   I have not heard of it, she said she ate them in Hong Kong and  I regreted that she did not ask me a year ago cos i was in Hong Kong last year and would have gone to get some.  Julie, thank you for introducing me to this tart and have the confidence in me to try and build up a recipe from looking at a picture.  i don't know if i got it right but this is my first try and i should say, it was tremendously delicious.  Julie, i hope you will try to make them and give me a feedback. 

The first few tarts i baked, it was just coconut milk, water, cornstarch, sugar and egg white, it set beautifully but the white color is not prominent, so i added a tbsp of milk powder to the custard mixture and the second batch turned out more appealing and the taste had more depth.


Ingredients:

1 crust recipe from Hong Kong Egg Tarts.

Coconut Milk Custard:

1/2 cup whole milk or 1/2 cup water plus 1 tbsp milk powder
6 tbsp sugar
2 tsp cornstarch
1/4 tsp salt
1 cup Coconut Milk
2 egg whites











Method:

To make the Coconut Milk Custard:

Put milk, sugar, salt and cornstarch into a 2 cup pyrex measuring jug and microwave on high for 1 minute.  Stir until sugar dissolve.

Add in the coconut milk and egg white.  Beat until egg white is well mixed and pass mixture through a fine sieve into another 2 cup pyrex measuring jug. Microwave on high for 1 minute and stir well, mixture should thicken slightly.  If it is not thicken, microwave another 20 seconds and stir well.  Mixture should be slightly thickened and pourable.

To make the egg tarts::

Prepare crust following the method from Hong Kong Egg Tarts

Preheat oven to 450 f.

Fill crust with the coconut milk egg white custard and put to bake at the lowest rung of the oven for 10 minutes and without opening the oven door, reduce oven temperature to 350 f and continue to bake for another 15 minutes.  Egg tarts is done when the custard is still jiggling in the center.  Remove from the oven and cover loosely with aluminium foil to finish cooking the custard.

Enjoy when the tarts are cooled.

7 comments:

Sunflower said...

Looks good Lily.

Can this be 'yea lai dan tart' 椰奶蛋撻? If the tart was by Kentucky (the fast food chain), it's called 'Thai fei yea lai dan tart' 泰妃椰奶蛋撻 or in English Thai concubine coconut milk egg tart.

In Hong Kong 'sin lai dan tart' 鮮奶蛋撻 or milk custard tart is quite common just the same as normal dan tart without the egg yolk.

Or 'yin wor sin lai dan tart' 燕窩鮮奶蛋撻 bird's nest with milk custard tart is another more up market tart.

Most of the oriental egg tarts use flaky pastry for the case.

jean` said...

The "fresh milk egg tart" and the likes of it is usually lighter in flavour i.e. not so custardy since it has no egg yolks.

amazing as always :)

mjskit said...

These look extremely interesting! Definitely a new taste for me,so I'm going to have to give them try. Thanks for sharing!

ping said...

This is new to me. I've never seen white egg tarts before. I can imagine the taste tho .... creamy, fragrant coconut milk .... mmmm. I might go for this since I've never really enjoyed the egg yolkyness of regular tarts. Thanks!

lilyng said...

sunflower

thank you and thank you for the chinese words. Now perhaps i can get to get some recipes of these tarts.

Dave at eRecipeCards.com said...

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audreyjoanne said...

I did this for a potluck gathering and they tasted so good :) Thank you for the recipes! heat the filling the traditional way instead of using microwave though! Love the crust!

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