Tarts

It took a couple of centuries for fruit and other tarts to become popular in China, but once the culinary break through took place initially among the wealthy in Macau, for centuries a Portuguese colony they became an accepted part of mainland people's diets. Tarts with various fillings had long been popular in Portugal, especially among nuns who prepared them as a dessert, and as which they are now best-known world-wide.

When the Portuguese established themselves as traders in Macau in the 18th century, local Chinese quickly took to the imported dish because of its crisp pastry, choice of fillings and generally smooth taste. But among Macanese, it failed the sweetness test, so they began adding more sugar. Tarts soon became equally popular in neighboring Hong Kong, from where they entered the mainland.

These days, more and more housewives are able to make their own tarts because of the ready-made pastry available in supermarkets. Many, however, still prefer to make their own dough and provide it with the texture and tastes popular in their family.

If you want to know how an expert prepares a tart, follow this recipe of Wong Long Kuan, executive chef at Beijing's Jing Guang New World Hotel:

Step One:

Ingredients: Flour, egg, butter, sugar, fresh milk and whipping cream. Equipment: baking tin(s) with individual tart molds.

Two:

Separate yolks from eggs, and place yolks in a container. Mix them with milk and whipped cream, add sugar to taste, and stir well.

Three:

Mix flour with water, milk and butter, and roll the dough into a circular 2mm-thick shape. Place this into the refrigerator for several minutes, then cut it into even segments before using your thumb to press them into the molds of the baking tin.

Four:

Pour the (Step Two) liquid into the molds. Do not let it overflow.

Five:

Cook tarts in heated oven for 10 minutes at 180 degrees Centigrade.