Chinese Egg Tarts

Prep: 35mins

Cook: 1hr 5mins

Serves: 12

Difficulty:

Cuisine:

Saved:

Chinese

Recipe by: Australian Eggs

These Chinese Egg Tarts feature flaky pastry and silky smooth custard, baked until golden. A simple, elegant dessert that’s perfect for afternoon tea or a sweet finish after dinner.

Credit: Whisk Media Group

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Chinese Egg Tarts

Ingredients:

2 rolls (600g) box ready-rolled frozen puff pastry

½ cup (80g) icing sugar

1 tbsp custard powder

⅔ cup evaporated milk

⅔ cup water

1 teaspoon vanilla essence

3 eggs

Method:

Lightly spray 12 holes of a 1/3 cup (80ml) capacity muffin pan with oil. Thaw pastry rolls. Cut out 12 squares of baking paper big enough to cover the entire hole once pressed in.
Carefully unroll pastry then cut out 12 x 10cm rounds using a fluted cookie cutter. Press pastry evenly into the prepared muffin holes, pushing it up the sides and smoothing the rim with your fingers.
Line the inside each pastry case loosely with baking paper and fill about one-quarter with baking beans. Chill for 15 minutes to reduce shrinkage, then Preheat the oven to 200°C (fan-forced).
Cook pastry cases for 18-20 mins or until puffed and lightly golden. Cool for a few minutes then lift out paper and beans. Leave pastry cases in pan and cool slightly.
Reduce oven temperature to 160°C.
Meanwhile, sift icing sugar and custard powder into a large bowl. Add the milk, water and essence and whisk until smooth and free of lumps. Whisk in eggs until smooth. Strain mixture through a sieve into a large jug to remove any lumps. Skim with a spoon to remove any bubbles on the surface.
Carefully pour in custard until almost to the top. Gently carry to oven and put on shelf, fill to the top with more custard (see tips). Bake for 15 minutes, then pull out shelf and fill up with remaining custard and cook for a further 30 minutes or until custard has just set in the middle.
Once cooked, leave tarts in the pan for 15 minutes before transferring to a wire rack to cool. Serve in paper cases at room temperature.

Tips & Hints:

You can also use 3 sheets thawed ready rolled puff pastry.
For a crisper pastry, use a metal muffin tin rather than silicone.
Best eaten on the day they are made. Once refrigerated pastry will become soggy.
It is important to carefully carry tarts to oven then refill at oven to prevent custard spilling over sides of pastry.
Custard settles and sinks in initial 15 minutes of baking. For fuller tarts, fill at this point with any remaining custard.