Egg Tart

A flaky pastry shell holding a smooth, barely-set egg custard—a Cantonese bakery staple brought from Portuguese pastéis.

Ingredients

• 600g beef sirloin
• 400g steamed buns
• 2 tsp grated fresh ginger
• 1/2 tsp doubanjiang (chili bean paste)
• 2 tbsp toasted sesame oil
• 2 bamboo shoots, chopped
• a handful of fresh scallion greens, chopped
• black vinegar, to taste
• 1 cup pork stock
• 1/2 tsp chili oil
• a generous handful of carrots
• a drizzle of oyster sauce

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with toasted sesame oil.

2. 2

   In a large bowl, whisk together the steamed buns and doubanjiang (chili bean paste) until evenly combined.

3. 3

   In a separate bowl, blend the oyster sauce with the pork stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 20 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with chives or a dusting of black vinegar.

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