Let’s begin by saying that this recipe uses ready-made mini pie crusts – perfect for those who are craving egg tarts but do not have the time to make the tart pastry from scratch. So in this recipe, we are simply making the creamy egg custard pudding for Cantonese Egg Tarts.
- 14-16 Ready made miniature pie crusts (available on Redmanshop.com)
- 3 eggs
- 70 g Caster sugar
- 150 ml hot water
- 75 g evaporated milk
- 1/2 tsp vanilla extract
Add sugar into hot water, mix until completely dissolved.
In a separate bowl whisk egg with evaporated milk. Pour in sugar water. Mix well.
Sift egg mixture to get rid of any foam into a tea pot or jug. Poke with a fork into the bottom of the pie crust. Carefully pour egg mixture into each tart shell.
Preheat oven to 200 C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
Not shown in video: Lower the heat to 180 C. Keep an eye on the tarts.
Once you see the custard being puffed up a bit, pull the oven door open about 5 to 6 cm. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.