Asiri Punchihewa


Recipe by Bruno Santos and Olivier Foucke of Westin Macau – Gold Winner Dilmah RHT Challenge Macau 2014 

Makes 5 Portions

Portuguese egg tart:
1 sheet puff pastry
3 large free range egg yolks
25 cl cream
25 cl milk
50 g sugar
1 tsp vanilla essence
100 g melted unsalted butter

Tea infused bird’s nest:
4 g Gomantung bird nest
6 g Dilmah Lychee with Rose and Almond
25 gr bees honey

Portuguese egg tart:
Preheat the oven to 220°C. Line a baking tray.
Prepare the custard: Combine the milk and sugar, heat over low flame until it’s bubbling. Remove from fire. In a mixing bowl whisk together the cream, vanilla essence and egg yolks, whisk constantly while adding the milk. Whisk till the ingredients are well blended. Keep in the fridge.
Prepare the dough: Cut the puff pastry in 3 equal parts. Brush with melted butter on top of 2 sheets and stack them together. Roll the sheets in to a cylinder and cut out rings of mm thickness. Press the dough in the desired moulds size.
Cook the egg tart: Remove the custard mix from the fridge; fill each tart shell till it’s 80% full of custard.
Bake in the oven for 13 minutes. Switch the oven to a broil for 3 minutes to get a caramelized top.

Tea infused bird’s nest:
Soak and expand the bird nest: Keep the nest in cool water for 18 hours in the fridge, stirring every couple of hours. Remove from Fridge and strain excess water without force.
Prepare the Tea: Boil mineral water to 100?C, add the tea and leave to brew for 3 minutes, strain and add 25 g bees’ Honey. Cool down to 40?C.
Infuse the nests: Dip the bird nest in tea and leaves in for 4 hours. Strain keep refrigerated till required.

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