Egg Tart
Wobbly, faintly sweet custard in a crisp pastry shell, best eaten warm enough to be slightly reckless about. Puff pastry does the heavy lifting so you can be eating these in under twenty minutes.
- Total time
- 19 min
- Serves
- 4
- Effort
- Easy
What you need
Written for 4 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Heat the oven to 220C fan and grease a 12-hole muffin tin.
Roll the pastry up into a log, cut it into 12 discs, and press each cut side down into a hole, working it up the sides into a thin shell.
Dissolve the sugar in the just-boiled water, then stir in the milk, evaporated milk and vanilla so the mixture is only warm, not hot.
Beat the eggs lightly, whisk them into the milk, then pour the custard through a fine sieve to catch any strands and pop any surface bubbles.
Fill each shell to just below the rim and bake 14 to 16 minutes, until the pastry is golden and the custard is set at the edges with only a slight wobble at the centre.
Cool in the tin for 5 minutes before lifting out, and eat while barely warm.
Read all that and thought “absolutely not”?
Completely fair. Egg Tart is sitting in the Chinese kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Chinese kitchen
Wok breath you can taste from the doorway.