Macau Portuguese Egg Tarts
By berrie
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Ingredients
- 1/4 cup heavy cream, 35% fat
- 1/4 cup granulated sugar
- 2 egg yolks
- 1 tbsp cornflour
- 1 cup + 1 tablespoon milk
- 1/2 tsp vanilla extract
- 9 frozen puff pastry shells
Details
Servings 9
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Custard Filling
Whisk together cream, sugar, yolks, milk and cornflour till smooth. Stir over medium-low heat till thick enough to coat pot thinly (or metal spoon if using non-stick pot). Place pot in water-bath. Add vanilla extract. Stir till mixture is half-cool. Leave to cool completely.
Step 2
Preheat oven to 480 F. Place pastry shells on baking tray.
Step 3
Fill shells with custard filling to 5 mm from edge. Bake till crust is brown, and custard is burnt and just stops bubbling. This takes about 30-35 minutes. You should check every 10 minutes and rotate tray as necessary so that all tarts brown evenly.
Step 4
Remove tarts from oven to wire rack. Leave till cool.
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