Chinese egg custard tarts
Most countries have a version of these custard treats – a way to satisfyingly round off the meal
Makes 12
300g sweetened shortcrust pastry
2 eggs
70g caster sugar
150g hot water
75g evaporated milk
½ tsp vanilla extract
1 extra egg (beaten) for the pastry
1 Lightly grease 12 metal tart tins.
Roll out the pastry on a floured work surface until roughly 3-4mm thick. Using a slightly bigger circle cutter than your tins, cut out 12 circles and gently place each circle into your tins, taking care not to stretch the pastry. Place in the fridge to chill for at least 30 mins.
2 To make the sugar syrup, add the caster sugar to the hot water in a bowl and stir until the sugar has melted.
Set aside to cool (if it is too warm, you will end up with scrambled eggs!).
3 Preheat the oven to 180C/
Fan 160C/Gas 4. In a separate bowl, whisk together the two eggs and evaporated milk, then add the vanilla extract and stir in the sugar syrup.
4 Strain the mixture through a fine sieve at least once and allow to rest in a pouring jug in the fridge.
5 Remove the pastry tins from the fridge and trim any overhanging pastry. Place the tins on a baking tray and blind bake for 10 mins.
6 Remove the pastry tins from the oven and brush each pastry case with a small amount of the beaten egg, then bake for a further 2 mins. This will create a seal between the pastry and the custard mix.
7 Gently pour the custard filling into the pastry cases until they're about 90% full. Bake for 12-15 mins, or until the custard turns a little golden. Cook the egg custard tarts for a further 3 mins with the oven door slightly open to help set the custard.
8 Remove from the oven and gently release the tarts from the tins. Enjoy while they're still warm.