{"id":28287,"date":"2017-05-28T21:56:04","date_gmt":"2017-05-28T20:56:04","guid":{"rendered":"https:\/\/lovesharingfood.com\/hong-kong-egg-tart-dzung-duong\/"},"modified":"2017-05-28T21:56:04","modified_gmt":"2017-05-28T20:56:04","slug":"hong-kong-egg-tart-dzung-duong","status":"publish","type":"post","link":"https:\/\/lovesharingfood.com\/hong-kong-egg-tart-dzung-duong\/","title":{"rendered":"Hong Kong Egg Tart | Dzung Duong"},"content":{"rendered":"<p>[ad_1]<br \/>\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/v3XL7q3UUI0\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n[ad_2]<\/p>\n<p>Dzung re-creates the egg custard tarts she grew up buying in San Francisco&#8217;s Chinatown. They have a creamy filling with just a hint of sweetness and a perfectly flaky crust. <\/p>\n<p>Subscribe to Dzung&#8217;s channel: http:\/\/taste.md\/1YlriBF<\/p>\n<p>INGREDIENTS <\/p>\n<p>Dough:<\/p>\n<p>1\/4 cup ice cold water<br \/>\n1 \u00bd  cups unbleached all-purpose flour<br \/>\n1\/4 cup sugar<br \/>\n\u00bd tsp salt<br \/>\n\u00bd cup very cold unsalted butter, cut into 1-inch pieces<\/p>\n<p>Egg Custard:<\/p>\n<p>\u2154 cup hot water<br \/>\n\u2154 cup sugar<br \/>\n\u2153 cup evaporated milk<br \/>\n2 eggs<br \/>\n1 tsp vanilla extract<\/p>\n<p>RECIPE <\/p>\n<p>To make the dough:<\/p>\n<p>In a food processor, combine flour, sugar, and salt. Pulse until combined.<\/p>\n<p>Add unsalted butter and pulse again until butter breaks into smaller chunks. Keep the food processor going and slowly add in the water and let it mix until the dough rolls itself into a ball. <\/p>\n<p>Dump the dough onto a plastic wrap and let it rest in the fridge for 20 minutes.<\/p>\n<p>Roll out dough and cut into circles to fit tart shells. Press the into tart shells<\/p>\n<p>To make the custard:<\/p>\n<p>In a bowl, combine sugar and hot water until the sugar dissolves. In another bowl, whisk eggs with vanilla extrct and evaporated milk. <\/p>\n<p>Strain mixture and set aside.<\/p>\n<p>Preheat oven to 350 degrees.<\/p>\n<p>Once the oven is ready, par bake the shells for 5-7 minutes on the lowest rack. <\/p>\n<p>Remove and pour in egg custard mixture and bake for an additional 10-12 minutes until the filling is set. The center should be slightly jiggly and an inserted toothpick would come out clean.<br \/>\n___<\/p>\n<p>Follow us! We don&#8217;t bite&#8230;unless you&#8217;re made of food ;)<\/p>\n<p>Subscribe to Tastemade | http:\/\/taste.md\/1QsXIWq<br \/>\nSnapchat Discover | http:\/\/taste.md\/1P9UuDM<br \/>\nFacebook | http:\/\/taste.md\/1Zf0Bve<br \/>\nInstagram | http:\/\/taste.md\/1OaAv4P<\/p>\n<p>More daily programming | http:\/\/www.tastemade.com<\/p>\n<p>Watch us behind the scenes at Snapchat | @tastemade<\/p>\n<p><a href=\"https:\/\/www.youtube.com\/watch?v=v3XL7q3UUI0\" target=\"_blank\" rel=\"nofollow noopener\">source<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[ad_1] [ad_2] Dzung re-creates the egg custard tarts she grew up buying in San Francisco&#8217;s Chinatown. They have a creamy [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":28288,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"_themeisle_gutenberg_block_has_review":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[27],"tags":[447,8948,32807,33,129,1942,32,151,802,685,4545,943,38,851,510,1463,30365,832,1077],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/lovesharingfood.com\/wp-content\/uploads\/2017\/05\/1496004966_maxresdefault.jpg","uagb_featured_image_src":{"full":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2017\/05\/1496004966_maxresdefault.jpg",1920,1080,false],"thumbnail":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2017\/05\/1496004966_maxresdefault-300x169.jpg",300,169,true],"medium":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2017\/05\/1496004966_maxresdefault-620x349.jpg",620,349,true],"medium_large":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2017\/05\/1496004966_maxresdefault-768x432.jpg",768,432,true],"large":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2017\/05\/1496004966_maxresdefault-940x529.jpg",940,529,true],"1536x1536":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2017\/05\/1496004966_maxresdefault-1536x864.jpg",1536,864,true],"2048x2048":["https:\/\/lovesharingfood.com\/wp-content\/uploads\/2017\/05\/1496004966_maxresdefault.jpg",1920,1080,false]},"uagb_author_info":{"display_name":"LoveSharingFood","author_link":"https:\/\/lovesharingfood.com\/author\/19aa851355b4d60a\/"},"uagb_comment_info":0,"uagb_excerpt":"[ad_1] [ad_2] Dzung re-creates the egg custard tarts she grew up buying in San Francisco&#8217;s Chinatown. They have a creamy [&hellip;]","_links":{"self":[{"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/posts\/28287"}],"collection":[{"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/comments?post=28287"}],"version-history":[{"count":0,"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/posts\/28287\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/media\/28288"}],"wp:attachment":[{"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/media?parent=28287"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/categories?post=28287"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/tags?post=28287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}