Egg Tart
A classic Chinese bakery egg tart with a flaky pastry crust and a silky, sweet custard filling. This homemade version is surprisingly easy and perfect for a weekend treat.
- Total time
- 40 min
- Servings
- 6
- Calories
- 320
- Protein
- 6g
Ingredients
- 1 sheet puff pastry
- 3 large egg yolks
- 1 large whole egg
- ½ cup sugar
- ½ cup water
- ½ cup evaporated milk
Instructions
- 1
Preheat the oven to 400°F (200°C). Roll out the 1 sheet of puff pastry on a lightly floured surface to smooth the creases, then cut into 6 equal squares.
- 2
Press each pastry square into a muffin tin cup, molding it to fit the bottom and sides. Prick the bottoms with a fork to prevent puffing.
- 3
In a small saucepan, combine 0.5 cup water and 0.5 cup sugar. Heat over medium, stirring, until the sugar dissolves and the syrup is clear, about 3 minutes. Let cool slightly.
- 4
In a bowl, whisk together 3 egg yolks, 1 whole egg, and 0.5 cup evaporated milk until smooth. Slowly whisk in the sugar syrup until fully combined.
- 5
Strain the custard through a fine-mesh sieve into a measuring cup with a spout. Pour the custard into the pastry shells, filling each about 3/4 full.
- 6
Bake until the custard is set with slight jiggle in the center and the pastry is golden brown, about 20-25 minutes. Let cool in the pan for 5 minutes before removing.
- 7
Serve warm or at room temperature. The tarts are best enjoyed the same day.
Tools you’ll need
- muffin tin
- rolling pin
- saucepan
- mixing bowl
- whisk
- fine-mesh sieve
- measuring cup
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