Description
Irresistibly delicious Hong Kong egg tarts featuring a flaky pastry shell and a creamy custard filling.
Ingredients
Scale
- 2 sheets of store-bought puff pastry
- 1 egg (for egg wash)
- 3 large eggs
- 1/2 cup white sugar
- 1 cup hot water
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Thaw and roll out the puff pastry on a lightly floured surface.
- Cut circles (about 4 inches in diameter) that fit into your tart mold.
- Chill in the refrigerator for at least 30 minutes.
- In a medium bowl, dissolve sugar completely in 1 cup of hot water. Allow to cool slightly.
- In a large bowl, beat the three eggs and then add the evaporated milk, vanilla extract, and a pinch of salt.
- Mix until smooth, then strain the mixture through a fine mesh sieve into the sugar water.
- Preheat your oven to 375°F (190°C).
- Carefully fill each chilled pastry shell with the strained custard, filling each about 3/4 full.
- Bake for 25-30 minutes, or until the filling jiggles slightly in the center and the tops are a light golden brown.
- Let them cool in the molds for about 10 minutes before transferring to a wire rack.
Notes
For best results, use high-quality eggs and vanilla extract. These tarts are best served warm with a light side like tea or ice cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 tart
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg