It’s quite easy to make these buttery flaky, crispy pastry and a blistered custard top yummy egg tarts at home in a short time
Author Ann Low
Prep Time 15mins
Cook Time 30mins
Total Time 45mins
Course Dessert, Dim Sum, Snack
Servings 11egg tarts
1packedfrozen puff pastrythaw pastry in chiller for a few hour before use, only need 3 large sheets
1wholeegg55g without shell
120mldairy whipping cream
Dust some flour on table top. Stack 3 puff pastry together and roll them into log. Then cut with a sharp knife into 11 pieces round disc.
Then place the round disc into tart mould or aluminium foil cup. Press pastry disc into bottom (thinner) and up sides (these step can be done 1-2 days ahead and keep chill in the refrigerator or make more and keep them in the freezer. Then prepare the egg liquid and pour into tart moulds and bake them in the oven straight away).
Blend milk, whipping cream and sugar together till sugar dissolved and add in eggs, gently stir well. Then strain egg liquid 2-3 times through a sieve.
Pour egg liquid into tart moulds to about 80 percent full and bake in preheated oven at 210 degrees C for about 25-30 minutes until golden brown. Serve warm or cool.