Description
Egg Tart or Portuguese Egg Tarts is a type of tart filled with egg custard baked on a short crust or puff pastry, it is very popular in Asia particularly Hong Kong.
Ingredients
Scale
- 2 x 400g packets, short crust pastry
- 2/3 cup white sugar
- 1 1/2 cups hot water
- 9 eggs, beaten
- 1 cup evaporated milk
- drops of vanilla extract
Instructions
- Pinch some dough from the ready-made pastry then shape into small balls roughly 1.5 to 2 inch in diameter, flatten it with hands or rolling pin then press on tart moulds and goes up higher than the sides. Using a knife scrape off the edges so the dough had the same height of the moulds. Do it with the remaining dough then set aside.
- Combine hot water and sugar, mix well until all of the sugar melts. Set aside and let it cool.
- Mix together milk, eggs and several drops of vanilla, and then combine with cooled down sugar mixture. Strain mixture through a sieve.
- Start filling the tart shells then place in a 230C preheated oven and bake for 15-18 minutes or until the pasty becomes golden brown.
- Remove from oven, let it cool then serve.