Happy Anniversary Cafe Chibita!! – HK Style Egg Tarts

Today, I celebrate my 1-year anniversary with my food blog!! It’s been interesting, Cafe Chibita. Although I haven’t been a loyal mate to you, but I came back, and that’s what matters, right?

In celebration of my 1-year anniversary, I made (it was actually a coincidence) HK Style Egg Tarts again. One of the recipes in my first food-related post is HK Style Egg Tarts. Upon Steven’s request tonight, I whipped some up! Instead of going with my old recipe, I decided to try something new. For the tart, I used the cookie dough of Jam-Filled Butter Cookies, and for the filling, I used the filling of Anjelikuh’s egg tart (with some changes). These turned out really good, except it was hard to remove the tart (unbroken) from the mold. Maybe the cookie dough needs more liquid? Hopefully, they’ll be easier to remove when cool!

HK Style Egg Tarts (Adapted from AllRecipes & Anjelikuh)
Tart – Yields 18
3/4 cup Butter, Softened
1/2 cup White Sugar
2 Egg Yolks (I might increase this to 3 or 4…or I might add milk/evaporated milk to the dough)
1 3/4 cups All-Purpose Flour
Filling – Yields ~24 (I spilled 1/8-1/4 of the filling and still had more than enough for 18 tarts)
400g Milk (1 3/4 cups)…Anjelikuh listed it as 3.3 cups/825 mL…not too sure how that was calculated or maybe it was VERY THICK milk?
350g Eggs (6 large eggs + 2 egg whites…egg whites were left over from the tart)
200g Powdered Sugar
1 pinch of Salt
1. In a medium bowl, cream together the butter, white sugar and egg yolks.
2. Roll dough into 1 inch balls and press into tart mold, using your thumb to press and shape the walls.
1. Combine all ingredients in a large bowl using a whisk (or a fork).
2. Sieve the custard through a strainer to get rid of any gooey substances. Use a skimmer to get rid of anything remaining.
Egg Tart
1. Pour the filling into the tart shells (90% -100% full).
2. Bake at 450F for 10 minutes, reduce baking temperature to 250F for another 10 minutes.
3. Turn off heat, and cool in oven with door ajar for 20 minutes. Remove from oven and EAT!

Personal-Sized Fruit Tarts

Had lots of fruits leftover from various treat-making, so I decided to make some fruit tarts.

1 Cup Butter
1 Cup Confectioner’s Sugar
1 Egg
3 Cups All-Purpose Flour
1 tsp Vanilla Extract

1 Cup Milk Chocolate Chips

2 Cups Heavy Whipping Cream
1/2 Cup Confectioner’s Sugar

Various Fruits, diced (if necessary)

1. Preheat oven to 300 degrees F.
2. In a large bowl, cream butter and confectioner’s sugar until smooth.
3. Add egg, mix well.
4. Add flour, 1 cup at a time, mixing well after each addition.
5. Add vanilla extract. Mix well.
6. Separate dough into 24 equal pieces and mold to the shape of tart molds.
7. Bake in preheated oven for 25-30 minutes, until golden brown. Let cool.
8. In a separate large bowl, whip heavy whipping cream until it thickens.
9. Add sugar and whip until soft peaks are formed.
10. Melt chocolate chips in microwave-safe bowl until melted.
11. Spread chocolate evenly into each tart.
12. Fill desired amount of whipped cream into each tart.
13. Top with favorite fruits.
14. ENJOY!

Portuguese Egg Custard Tart, Hong Kong Style Egg Custard Tart & Flourless Peanut Butter Cookies

Portuguese Egg Custard Tart/Pastéis de Nata/葡式蛋撻
I’ve been trying to make the perfect Portuguese Egg Custard Tart, but have yet to find the perfect combination between the egg filling and the tart dough. Today, I used this recipe. The egg filling was quite tasty, but the dough was a bit off. I don’t really know how to describe it. It’s not that it wasn’t flaky, because it was, but it wasn’t shortbread-y either. It was hard and chewy at the same time. Just off. The filling was pretty good though, I would’ve preferred it to be a little less sweet, so I’ll try 3/4 cup sugar next time. The filling of a Portuguese Egg Custard Tart is supposed to be burnt a little bit. The top layer should have random darkened circles, but mine came out canary yellow-ish. Not sure what happened there either. We really liked the filling though, now we may just need to alter it a bit, and find the perfect crust to go with it.

Hong Kong Style Egg Custard Tarts/撻皮蛋撻
Since we’re on the topic of Egg Custard Tarts, I decided to post my creation of HK Style Egg Custard Tarts. I’ve tried a couple recipes, and I’ve combined the best egg filling with the best tart dough.

1 Cup Powdered Sugar
3 Cups All-Purpose Flour
1 Cup Butter
1 Egg
1 tsp Vanilla Extract

6 eggs
140g Sugar
1 Cup Water
1 Cup Evaporated Milk
1 Tbsp Custard Powder

Combine Tart ingredients together. Create 3/4 inch dough balls, and neatly spread out onto tart mold. You want the bottom to be as thin as possible (without holes) and the edge of the tart to be a little thicker. Combine Filling ingredients together. Fill tarts with filling about 3/4-7/8 full. Bake in 450 degree oven for 10 minutes. Reduce heat to 250 degrees and bake for an additional 10 minutes. Remove from oven and let cool (in molds) for another 10 minutes, and it’s done!!

Flourless Peanut Butter Cookies
I bought two big jars of peanut butter from Costco back in December, and I figured that I should use it. After all, one can only eat so much PB&J. I searched for peanut butter recipes and came across this. I read the reviews, and after all the suggestions that were given. I decided to add 1 tsp vanilla extract to the recipe. I haven’t eaten any yet, but I will give an update once I try one. In the mean time, here are some pictures.