Traditional Thai Sweet Shredded Egg Yolk Tart

Prepare the syrup: In a large pot, combine granulated sugar, water, and salt. Bring to a rolling boil over medium-high heat, stirring until the sugar completely dissolves. Reduce heat to medium, maintaining a steady, gentle boil. Add jasmine water if using.

Prepare the egg yolks: Carefully separate the egg yolks from the whites. Pass the egg yolks through a fine-mesh sieve into a bowl to ensure they are perfectly smooth and free of any chalazae.

Make the Foi Thong: Pour the sieved egg yolks into a special Foi Thong funnel or a piping bag with a very small hole. Hold the funnel about 10-15 cm above the simmering syrup and release the egg yolks in a continuous, thin stream, moving the funnel in a circular motion to create a delicate nest of threads.

Cook the Foi Thong: Cook the egg yolk threads in the syrup for about 1-2 minutes until they are set but still soft and pliable. Using a long, thin skewer or chopsticks, gently lift the Foi Thong from the syrup, folding it into a small, neat bundle. Place it on a wire rack to drain any excess syrup. Repeat this process with the remaining egg yolks.

Assemble the tarts: Carefully place a bundle of the sweet shredded egg yolk (Foi Thong) into each pre-baked mini tart shell, arranging it artfully.

Garnish and serve: If desired, delicately place a small piece of edible gold leaf on top of each tart for an elegant presentation. Serve immediately or store at room temperature for up to a few hours before serving.