Egg Tart
Hong Kong-style egg tarts baked just until the custard sets with no browning at all on top — that's the tell of proper technique here, not colour.
Total time
33 min
Prep
15 min
Cook
18 min
Difficulty
medium
Cuisine
Chinese
vegetariandessert
Ingredients
12tart pastry shells
4eggs
1/2 cup / 1/2 cupsugar and evaporated milk
Instructions
1
Whisk the eggs, sugar and evaporated milk with warm water until completely smooth.
2
There should be no streaks of egg white visible.
3
Strain the custard through a fine sieve into the pastry shells, which catches any bits of unmixed egg and gives the tarts their glassy-smooth surface.
4
Bake at 200C for 15-18 minutes, watching closely, and pull them the moment the custard is just set with no colour at all on top, any browning means they have gone too far.
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