Hei Ma Ma Egg Tart Recipe Singapore: A Delicate Balance of Sweetness

In the culinary world, 'not too sweet' is a mantra that resonates with many of us. It's a lesson we can learn from our grandmothers and aunties, who mastered the art of balancing flavors to create dishes that are both delightful and nuanced. In Singapore, where Asian desserts reign supreme, the humble egg tart has become an iconic treat that embodies this philosophy.

The egg tart is a classic Cantonese dessert that consists of a flaky pastry crust filled with a creamy custard. The secret to its success lies in the delicate balance between sweet and savory flavors. Unlike many modern desserts that rely heavily on sugar, the egg tart's sweetness is tempered by the richness of lard-infused pastry and the subtle flavor of eggs.

To make the perfect Singaporean-style egg tarts, you'll need the following ingredients:

For the Pastry Crust:

* 2 cups all-purpose flour

* 1/4 cup cold unsalted butter, cut into small pieces

* 1/4 cup lard or vegetable shortening

For the Custard Filling:

* 3 large egg yolks

* 5 tablespoons Chinese rice wine

* 5 tablespoons cooking oil

* 1/2 cup granulated sugar

* 1/2 cup heavy cream

* 1/4 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 190C (375F). Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the flour, butter, and lard or shortening. Use a pastry blender or your fingers to work the ingredients until they form a crumbly mixture.

3. Gradually add cold water to the mixture, stirring with a fork until the dough comes together in a ball.

4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic.

5. Divide the dough into small balls, about the size of a small egg. Roll each ball into a thin circle, about 1/8 inch thick.

6. Transfer the baking sheet to the oven and bake for 15 minutes.

7. While the pastry is baking, prepare the custard filling by combining the egg yolks, rice wine, oil, sugar, heavy cream, and vanilla extract in a bowl.

8. Remove the pastry from the oven and let it cool slightly. Spoon the custard filling onto the center of each pastry circle.

9. Fold the edges of the pastry over the filling to form a square shape, making sure to seal the edges well.

10. Place the tarts on a baking sheet lined with parchment paper and bake at 350F (180C) for an additional 12 minutes, until the custard is set.

Tips:

* Leave the oven door ajar for 5 more minutes before removing the egg tarts from the oven to prevent them from puffing up.

* Steam the tarts at 100C (212F) for 20 minutes if you prefer a slightly firmer texture.

In Singapore, the egg tart is often served as a snack or dessert, accompanied by a cup of hot tea or coffee. Its delicate balance of sweet and savory flavors has made it a beloved treat among locals and visitors alike. So go ahead, give this recipe a try, and experience the delightful simplicity of Singaporean-style egg tarts for yourself!

Hei ma ma egg tart recipe singapore