If you have clicked on this recipe you must already be a lover of these wonderful creations. Otherwise you have heard how amazing these are, and you must try them!!
I saw this recipe on the Cook Up with Adam Liaw and even he was blown away by this simple method for these delicious treats. I froze half of them ready for another dinner party and they worked so well and crisped up beautifully. Recipe by Rosheen Kaul and Joanna Hu.
A quote from the Cook Up page with this recipe – “The Cantonese transformed the custard tart by adding more egg yolks and decreasing the sugar and dairy. The result is a delicate, eggy custard with only a gentle sweetness, encased in a flaky tart shell. “
Pictured: Cheat’s Chinese egg custard tarts2 sheets shortcrust pastry
Vegetable oil for brushing
Custard –
1/3 cup/ 75g caster sugar
150ml hot water
2 eggs
¼ cup/ 60 ml sweetened condensed milk
½ tsp vanilla essence
Make the custard –
In a saucepan over low heat dissolve the sugar in the hot water.
It will become a sugar syrup.
In a bowl, whisk the eggs, condensed milk and vanilla together til well combined. While whisking continuously, slowly pour the sugar syrup into the egg mixture until combined. Strain into a jug and set aside to sit and allow any air bubbles to dissipate.
To prepare the shells –
Preheat oven to 200°C or 180°C fan-forced.
Lightly brush a 12-hole muffin tin or individual fluted tins with the vegetable oil.
Cut the 2 sheets of pastry into 12 even squares and press into the greased tin/s trimming any excess pastry, but not too much as the shells will shrink when cooked to note so allow a little over hang. Chill in the fridge for 15 – 20 minutes.
Blind bake – line the shells with baking paper and fill with baking weights or uncooked rice, Bake 10 minutes.
Carefully remove the weights and paper and bake for a further 3 – 4 minutes until nice and golden. Allow to cool.
To cook –
Reduce the oven temperature to 140C°C or 120°C fan-forced for a gentle bake on the custard.
Divide the custard equally amongst the shells, do not over fill o they spill over.
Bake the shells in the lowest shelf of the oven for 20 – 25 minutes until the filling is just set and wobbles a little when cooked but not wet at all.
Remove from the oven and allow to rest for 15 minutes as they will be piping hot.
Enjoy while still warm.
Makes 12