A dependable home-kitchen version of Hong Kong Egg Tarts, with clear timing and practical ingredients.
Prep: 35 minutes Cook: 25 minutes Total: 60 minutes Serves: 12
Ingredients
- 1 sheet puff pastry, thawed
- 3 large eggs
- 1/3 cup sugar
- 3/4 cup hot water
- 1/2 cup evaporated milk
- 1/2 tsp vanilla
Instructions
- Dissolve sugar in hot water and cool. Whisk eggs gently with evaporated milk and vanilla, then add syrup and strain.
- Roll pastry slightly thinner, cut rounds, and press into 12 tart molds.
- Fill shells three-quarters full with custard.
- Bake at 400°F for 10 minutes, reduce to 350°F, and bake 12 to 15 minutes until just set.
Cook’s Notes
Taste before adding extra salt, prepare all ingredients before heating the pan, and serve this dish fresh for the best texture and aroma.