The contrast between the crispy tart and the rich, creamy custard makes these Chinese egg tarts an irresistible treat that reminds me of my childhood.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
177 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Combine water and sugar in a saucepan and bring to a boil. Cook until sugar dissolves. Remove from heat and cool to room temperature.
Step 3
Beat eggs in a large bowl. Add evaporated milk and continue beating until combined. Add sugar water, and mix until well combined. Place tart shells on a baking sheet. Strain custard through a sieve into a large cup with a spout. Fill tart shells.
Step 4
Bake in the preheated oven until custard puffs slightly and is mostly firm, about 20 minutes.
