89min 4 ppl
Egg Tarts
56 minutes
4 people
Medium31–60 min or 7–12 steps
56 min · 6 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 6g
Carbs 24g
Fats 15g
About this dish
Cantonese-style egg tarts with flaky pastry cases and a smooth, barely-set egg custard filling, baked until the tops turn glossy.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Eggs4 whole
- Evaporated milk100 ml
Dried Goods
- All-butter puff pastry sheet320 g
- Caster sugar80 g
- Water100 ml
Spices & Seasonings
- Vanilla extract0.5 tsp
Utensils
- Rolling pin
- Tart tin
- Mixing bowl
- Fine-mesh sieve
- Baking tray
Method
1
Roll out the puff pastry sheet and cut into rounds, then press each round into a tart tin, trimming the excess.
Approx. 15 minutes
2
Chill the lined tart tins for 15 minutes while the custard is made.
Approx. 2 minutes
3
Whisk the eggs, caster sugar, evaporated milk, water and vanilla extract together until smooth, then strain through a fine-mesh sieve.
Approx. 6 minutes
4
Pour the strained custard into the chilled pastry cases, filling each almost to the top.
Approx. 5 minutes
5
Bake at 200°C for 18 minutes until the pastry is golden and the custard is just set with a gentle wobble in the centre.
Approx. 18 minutes
6
Leave the tarts to cool in the tins for 10 minutes before turning out to serve warm.
Approx. 10 minutes
