Egg Tarts

 

These are so good I could cry. Growing up, I've had tons of egg tarts at dim-sum restaurants (and loved them), but there's something so special about eating them fresh out of the oven, when they're almost hot enough to burn your tongue. Warm, smooth custard in flaky puff pastry — that's all I have to say. 

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Egg Tarts

Ingredients: 

1 sheet puff pastry, thawed but chilled

150g milk, warm

2 large eggs

1 tsp vanilla

40g granulated sugar

Instructions: 

1. Prepare a 12-cup muffin tin by lining it with muffin liners or greasing the cups. Preheat the oven to 400F.

2. Roll out the pastry to around 12x12 inches, or around 1/8 inch thick. Cut out around 9-12 circles with a 4-inch cookie cutter. Press the puff pastry circles into the cups of the muffin tin. 

3. Dissolve sugar in warm milk. In a large bowl, beat eggs with vanilla until smooth, then pour milk mixture in. Sieve the mixture to remove any clumps or air bubbles. 

4. Pour the custard mixture into each of the puff pastry cups. It won't rise much, so the cups should be mostly full. 

5. Bake for 10-15 minutes at 400F, then at 350F for another 10-15 minutes. (NOTE: to prevent the custard from collapsing, slightly open the oven when the custard starts to puff up)

6. Remove the tarts from the oven when a toothpick inserted comes out clean. Allow to cool before enjoying.