These classic Hong Kong tarts don't call for many ingredients, but the tricky part is to not overcook the egg to ensure that perfect creamy consistency.
- 400 g caster sugar
- 4 sheets butter puff pastry
- 250 g whole eggs (about 5 eggs)
- 2 egg yolks
- 100 ml evaporated milk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 190ºC. Lightly grease the holes of 2 muffin trays with oil.
- Place the sugar and 500 ml (2 cups) water in a saucepan and stir over low heat until the sugar dissolves. Bring to the boil, then remove from the heat and set aside to cool.
- Meanwhile, using a 9-cm round cutter, cut the pastry into 18 circles. Push each circle down into a greased muffin hole. Refrigerate until ready to fill.
- Whisk the eggs, cooled sugar syrup, yolks and evaporated milk in a bowl until well combined. Pour through a sieve placed over a jug and skim any bubbles from the top. Carefully pour the mixture into the pastry lined holes until about two–thirds full but and no more than three–quarters full to avoid overflow. Bake for 10-15 minutes or until just set.
- Turn off the oven and leave the oven door slightly ajar with egg tarts inside for a further 5-6 minutes. This is an important step as it cooks the egg further without overcooking it. Serve warm or at room temperature.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.