Super Fresh Bird's Nest Egg Tarts

The fresh fruit tartlets feature three seasonal fruits: mango, strawberry, and blueberry.

Combined with a cookie crust, delicious egg custard, and nourishing bird's nest, these tarts are refreshing, sweet, and bursting with Hong Kong flavor.

 

Seasonal Fruits

Luzon Mango

Luzon mangoes are a variety of mango from the Philippines, available year-round and affordable. Luzon mangoes have a unique aroma unparalleled by other mangoes, high sweetness, abundant flesh, and a small seed, making them the most suitable mango variety for desserts.

 

Tsuyu no Shizuku

Japanese strawberries from Kumamoto Prefecture, in season from January to May. Tsuyu no Shizuku is named after Kumamoto Prefecture's high-quality groundwater. They are large and round, with high sugar content and low acidity, and firm, juicy flesh. They have frequently topped sales charts. 

Northern Highbush Blueberry

Originating from North America, it is recommended by the FAO as one of the top 5 healthy fruits. The flesh is sweet and juicy, earning it the title "King of Jams." As a superfood, it offers numerous benefits, including protecting eyesight, enhancing memory, improving constipation, and preventing heart disease.

 

Bird's Nest Fresh Fruit Egg Tart

Egg Custard

2 eggs

30g sugar

40ml hot water

160ml milk

20ml evaporated milk

Tart Crust

22g egg

110g cake flour

30g powdered sugar

60g butter

 

Egg Custard

  Stir sugar and evaporated milk into hot water until the sugar completely dissolves. Then gently stir in the milk.  Pour the prepared sweet milk into the beaten eggs and gently stir.  Whisk two eggs thoroughly, then remove any surface bubbles (if present).  Strain 3 times to remove air bubbles. After straining, use a spoon to remove any remaining bubbles (if present).

 

Tart Crust

  Soften butter at room temperature, add powdered sugar, and mix until the butter completely absorbs the sugar. Then add 22g of egg in two portions to the butter, stirring slowly to combine.  Roll the chilled tart dough into 6 small 30g balls.  Sift cake flour over the butter and gently fold the butter repeatedly with a spatula until it completely absorbs the flour, and no dry flour remains. Then chill for 1 hour.  Place the small dough balls into the tart molds and press them into a tart shape with your fingers (from the inside out). Chill for 15 minutes.

 

Baking the Egg Tarts

  Take out the chilled tart molds, dice mango and strawberries, and place them on the tart crust. (Add blueberries after baking)  After baking, remove and let cool.  Fill the tart molds with egg custard up to 80%. Bake in an oven at 220°C for 15 minutes.  Make blueberry sauce and place it on the egg tarts.

 

Drizzle with ready-to-eat bird's nest and serve

 

Lohongka's Handy Tips

Butter must be softened at room temperature before use, otherwise it will be difficult to mix with ingredients. If using vanilla extract, add it before sifting in the flour. Do not over-beat the butter, or the tart crust will expand too much and lose its texture. Do not over-mix the dough after adding flour, or the dough will develop gluten, causing the tart crust to shrink significantly and become tougher. After the egg tarts come out of the oven, let them cool slightly until the crust hardens before demolding. Tart molds can be purchased at large hardware stores or baking supply stores. 

Learn more about instant bird's nest >