My Egg Tarts. Great recipe for My Egg Tarts. When I tried it for the first time at a local community market, I fell in love with it instantly. I wanted to make them by myself.
If the oven it too hot, the tarts get too dark.
Every oven is different, find the right temperature and cooking time for your oven.
For Hong Kong egg tart fillings, you typically use whole eggs and sweeten it with a simple syrup while Portuguese egg tarts include egg yolks, white sugar, and cinnamon.
You can cook My Egg Tarts using 9 ingredients and 7 steps. Here is how you achieve it.
Ingredients of My Egg Tarts
- It's of *You need a standard size 12 cup muffin tin.
- You need 2 sheets of Ready Rolled Butter Puff Pastry.
- It's of Ground Cinnamon *optional.
- You need of <Custard>.
- You need 4 of Egg Yolks *at room temperature.
- Prepare 1/3 cup of Caster Sugar.
- It's 1 teaspoon of Vanilla Extract *OR Lemon Juice.
- Prepare 2 tablespoons of Plain Flour.
- It's 1 of & 1/2 cups Milk *warmed.
For this recipe, I stuck with egg yolks, evaporated milk, and sweetened with condensed milk to give it a sugary but custard-like body. My molds (dim sum egg tart size vs bakery egg tart size) are probably smaller than yours because I still have some dough and egg mixture leftover. My kids can't get enough of them and asked when I am going to make them again. Egg tarts are one of my favorite Chinese desserts.
My Egg Tarts step by step
- Preheat the oven to 240°C..
- Tightly roll up one sheet of Puff Pastry, then roll up another sheet around it continuously to make a log. Slice into 12 discs..
- Grease muffin cups if required. Flatten each pastry disc with your hands, form into a cup shape, and place into each cup. Press and stretch the pastry to cover the cup to the top, making the pastry evenly thin..
- Make custard. Place Egg Yolks, Vanilla Extract, Sugar & Flour in a saucepan and combine well. Add warmed Milk and mix well. Cook over a medium to low heat, stirring constantly, until custard thickens..
- *Note: The custard can be made in the microwave. Place all ingredients in a heat-proof bowl and whisk well to combine. Then cook in the microwave, occasionally whisking, until the mixture thickens..
- Pour the custard into each pastry cup. Place in the oven and bake for 10 to 15 minutes or until pastry is golden and crispy, and the custard is browned. *Note: Every oven is different, find the right temperature and cooking time for your oven..
- Leave to cool in the muffin tin for 5 minutes then move to a cooling rack. Sprinkle some Ground Cinnamon on top if you like, and enjoy cold or warm..
But the confectioners' sugar is forgotten to be mentioned in the directions! Anyway juz mix the confectioners' sugar with the flour and salt to make the crust. Other than these this recipe is a great one for making egg tarts. Anyway, we made egg tarts that afternoon. Chiew Mei is quite an expert in making egg tarts so we got it ready within an hour or so.