My guide to making Chinese Egg Tarts with that very flaky puff pastry texture. This is an easy Chinese or Hong Kong egg tart recipe that tastes just like the restaurant dim sum version…perhaps not quite as good looking but the all important flaky pastry is there!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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What a great recipe! Is there a reason why the tart shells aren’t blind baked?
More like the Portuguese custard tart technique, but still looks yum
Hello from France, just to say that I like all your videos. The songs that you add are so cool and the way that you film each scenes give me the impression that I am right next to you to see you cook. Well done
I thought the title was Chinese Egg Farts with very itchy crusty butts.
Oh my gosh yes Marion..they look gorgeous!! And Mama Noi is enjoying those lil puffs of heaven…